Coffee & Nutella Doughnut Cake

 Seeing as its World Nutella Day I thought it only appropriate to make a Nutella cake! 

Coffee cake

(Recipe from BBC Good Food)

     150g caster sugar

     150g unsalted butter, softened

     3 eggs

     150g self raising flour

     1 1/2 tsp baking powder

     1 tbsp hot water

     1 tbsp instant coffee

• Heat the oven to 160 degrees and grease and line a 9 inch tin.
• Add the sugar and butter to a bowl and whisk until light and fluffy.
• Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure not to use all the flour.
• Add the rest of the flour and the baking powder to the mixture and fold in gently.
• Dissolve the coffee in the boiling water and fold into the mixture. Pour into the tin and bake for 30 minutes until golden and a skewer comes out clean.

Nutella baked doughnuts

(Recipe from Damn Delicious, makes 6)

     85g plain flour

     150g cup caster sugar

     2 tbsp corn flour

     1 tsp baking powder

     1/2 tsp salt

     110ml chocolate milk

     1 tbsp unsalted butter, melted

     1 1/2 tsp white wine vinegar

     1 large egg

• Heat the oven to 230 degrees and thoroughly grease a doughnut tray.
• In a large bowl, combine flour, sugar, corn flour, baking powder and salt.
• In another bowl, whisk together the milk, butter, vinegar and egg.
• Pour the mixture over the dry ingredients and fold together using a spatula.
• Divide batter evenly into doughnut tray and bake for 8 minutes, until golden.

Nutella glaze

(Recipe from Tasty Kitchen)

     60g Nutella Chocolate Hazelnut Spread

     2 tbsp icing sugar

     4 tbsp milk

• Stir together the Nutella, milk and icing sugar until smooth.

Use the Nutella glaze as a doughnut and cake topping before assembling.