NUTELLA CAKE HOLES-LANDSCAPE-NO GRAPHIC
food

Nutella Cake Holes

Chocolate cake donut with a nutella buttercream centre, a drizzle of chocolate sauce topped with crushed hazelnuts.

Ingredients

  • 50 grams cocoa powder
  • 175 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 grams unsalted butter, softened
  • 175 milliliters milk
  • Chocolate Sauce
  • Crushed or roughly chopped Hazelnuts.
  • Fluffy Vanilla Buttercream frosting
  • 3 tablespoons Nutella (you may add more if you wish)

Steps

  1. Spray your donut tray with cooking spray and use a brush to spread the oil around evenly so there are no blotches of oil. Set aside.
  2. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  4. Next, add milk and eggs in a jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Fill a piping bag with the batter and pipe batter into donut tray, filling up each mold half way. Bake for 15-20 min or until the cake is springy to the touch. Once they're done, place a cooling wrack on top of the donut tray, use two kitchen towels to turn the donut tray and cooling rack around together so the donut tray is on the top. Give them a gentle tap to help the donuts come out of the donut tray and then lift the donut tray up. They should all fall our fairly easy if you've sprayed the donut tray enough. Set them aside to cool completely.
  7. While your cake holes are baking and cooling you can prepare you frosting by adding nutella to the frosting. Mix it until well combined.
  8. Carefully slice each cake hole in half like you would a bagel.
  9. Fit the end of a piping bag with a Wilton 6B star tip and pipe little mounds of nutella buttercream around the sides, before you place the top of the cake hole on top. Drizzle with chocolate sauce before you sprinkle with chopped hazelnuts.
  10. STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
  11. Donut trays are available to purchase online on EBay or Amazon, or at your nearest kitchen supply store.