If you’ve followed this little blog over the years, you’ll be well aware of my easy Nutella brownie obsession.
The easy Nutella brownie is a three ingredient (not even kidding) brownie that gets thrown together in all of two seconds, dropped into cupcake liners and baked for under 10 minutes. Instant late night chocolate craving gratification.
And I’ve made about a million versions. I’ve filled them with Ferrero Rochers or cookie dough. And salted caramel or Oreos. Once I even baked the batter as a single, big, white chocolate chip Nutella brownie, and filmed it for a baking video for you. Honestly, there’s so many versions of these on this blog. Type Nutella brownie into my search bar and you’ll see for yourself. I dare you.
But today I’ve gone above and beyond – I’ve turned the humble, easy Nutella brownie into an awesome layer cake. A layer cake that has only six ingredients. YES, SIX. And that includes all the ingredients for the brownie and all the ingredients for the frosting.
I’m not even kidding.
With only six ingredients, you’re going to make a fudgy, chewy, rich, easy Nutella brownie layer cake with a light and creamy mascarpone frosting. In no time.
You’re going to love me. And this recipe. X
P.S. I can’t forget to say a massive thank you to the very talented photographer Grace Petrou, who I collaborated with on this photo shoot. What a superstar.
- FOR THE NUTELLA BROWNIE LAYERS
- 2 cups Nutella (560g)
- 4 eggs
- 1¼ cups flour (190g)
- FOR THE MASCARPONE CREAM FROSTING
- 1 cup heavy/thickened cream (250ml)
- 1 cup mascarpone (250ml)
- ¼ cup caster (superfine) sugar (55g)
- FOR THE NUTELLA BROWNIE LAYERS
- Preheat the oven to 180 C (350 F) and grease and line the base and sides of 3 7" cake tins with baking paper.
- In a medium bowl, mix together the Nutella, eggs and flour until combined.
- Divide evenly between the three cake tins and spread out to the edges.
- Bake for 15 minutes or so, until the brownies are puffed and set in the centre.
- Set aside and allow to cool completely.
- FOR THE MASCARPONE CREAM FROSTING
- Place all the ingredients in the bowl of a star mixer fitted with whisk attachment, and whip on high until medium-stiff peaks form.
- ASSEMBLING THE LAYER CAKE
- Place one round of Nutella brownie on your serving plate, and top with a quarter of the mascarpone cream, spreading it out to the edges.
- Top with another Nutella brownie and repeat.
- Place the last Nutella brownie layer on top and use the remaining cream to coat the sides and top of the cake. Decorate as you wish.
- Keep refrigerated.
- Serves 8 - 10.
- Happy baking!
Nutella brownie adapted from this recipe.