Ingredients
250g unsalted butter, chopped, at room temperature
1½ cups caster sugar
2 tsps vanilla extract
4 eggs
1 cup milk
2²⁄³ cups self-raising flour
1 tsp ground cinnamon
1½ cups thickened cream
2 tblsps icing sugar mixture
1 cup Nutella (300g)
Mini Choc Hazelnut Donuts, to decorate (see tip)
CHOCOLATE DRIZZLE
100g dark cooking chocolate, chopped
¼ cup thickened cream
Method
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Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
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Beat butter, caster sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Add milk and combined sifted flour and cinnamon in two batches, folding until combined.
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Divide mixture evenly between prepared pans. Smooth over tops.
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Cook in a moderate oven (180C) for about 40 to 45 minutes, or until cooked when tested. Stand in pans for 5 minutes. Transfer to a wire rack to cool.
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To make drizzle, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Stand for 5 to 10 minutes, or until thickened slightly.
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Beat cream and icing sugar in same clean large bowl of an electric mixer until soft peaks form.
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Trim top of cakes to sit flat. Cut cakes in half horizontally. Place one cake layer on a serving plate. Spread ¹⁄³ cup of the Nutella over top, then spread one-third of the cream over the Nutella. Repeat layering with remaining cakes, Nutella and cream, finishing with a layer of cake, cut side down.
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Carefully pour chocolate drizzle over top of cake, allowing it to drip down side. Decorate with Donuts.
