This was actually Mal’s birthday cake. His rocket cake was transformed from this round nutella butter cake (it was slightly burnt due to the oven temp) which I was so eager to try out since I saw it on Happy Home Baking. The recipe doesn’t look very sinful and the best part is the assurance that was given for a successful bake even without using an electric mixer (the last time I baked without a mixer was during home economic lessons during secondary school!). So I creamed the butter and sugar with a plastic spatula. (I wonder if the cake will turn out better if a wooden one was used instead)
It was a lot of hard work but it was well worth the effort as my boy loved it and I had also saved my hubby from self destruction by helping him finish up the nutella.
These are the steps:
1. Baked Nutella Butter cake (Happy Home Baking Nutella Butter Cake Recipe or see below if you are using a spatula to cream)
2. Cut and arrange the rocket
3. Coat rocket with Nutella Ganache (see below for recipe)
4. Coat the sides of rocket with orea biscuit crumbs
5. Decorate with M&Ms
1 cup Nutella
1 cup heavy cream
Melt the Nutella and cream over low heat, stirring constantly, until smoothly blended.
Let it cool.
Nutella Butter Cake
225g cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
85g butter, soften at room temperature
3 tablespoons Nutella spread
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup plain, non-fat yogurt
1. Preheat oven at 180 degC. Line bottom of a 20cm (8″) round pan with parchment paper. Grease and flour the sides of the pan, set aside.
2. Sift together cake flour, baking powder, baking soda and salt. Set aside.
3. Mix together yoghurt and vanilla essence.
4. With an electric mixer spatula, beat butter and nutella for 1 min.
5. Gradually add in sugar and beat on high speed for about 3 mins. Scrape down the sides of the mixing bowl periodically.
6. Dribble in the eggs slowly, about 1 tablespoon at a time, beat constantly for about 2 mins.
7. On low speed, beat in 1/3 of the flour mixture. On medium-high speed, beat in 1/2 of the yogurt mixture. On low speed, beat in half of the remaining flour mixture. On high speed, beat in the remaining yogurt mixture. On low speed, beat in the rest of the flour mixture. Fold in flour mixture alternating with the yoghurt mixture in 3 separate additions.
8. Pour batter into into prepared pan, smooth the top evenly with a spatula.
9. Bake for about 45 ~ 50mins or until a toothpick inserted into the centre comes out clean.
10. Let cool in pan for 10 mins before unmold. Invert onto a cooling rack and let cool completely.