recipes
Crunchy brownie cake with hazelnut nougat cream
Serves: 12
2016-11-17
Ingredients
For the cake
- 350ml vegetable oil
- 2 tsp vanilla essence
- 375g caster sugar
- 6 eggs
- 200g plain flour
- 60g dark cocoa
- 1 tsp baking powder
- ¼ tsp salt
- 1 large cup chocolate muesli (Kellogg’s)
For the frosting
- 250g unsalted butter
- 500g icing sugar
- 1 tsp vanilla essence
- 200g cream cheese
- 200g hazelnut nougat (Dical House)
Method
Whisk together the sugar, oil and vanilla. In another bowl, sift together the flour, baking powder, salt and cocoa powder. Mix the flour mixture into the oil mixture until smooth, then stir in the chocolate muesli. Transfer into 2 greased and lined cake pans and bake in the oven at 165`c for 30-35 minutes. Meanwhile, prepare the frosting by beating together the softened butter, icing sugar and vanilla. Finally beat in the cream cheese till light. Use half to sandwich the brownie cakes together, and the remaining half on top. Chop up the hazelnut nougat and spoon over the cake top
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