Nutella Mud Cake with Fudge Frosting

Nutella Mud Cake

Ingredients:

    350g Nutella spread
    225g Butter
    165g Brown sugar (100g)
    180g Water
    110g Plain flour
    35g Self raising flour
    50g Ground hazelnuts
    2 Eggs (70g each)
    80g Rum

     Fudge frosting
     45g Butter
     1 tbsp Water
     75g Brown sugar
     160g Icing sugar (50g)
     2 tbsp Cocoa powder
     2 tbsp Rum

     Ingredients:

• Preheat oven to 150C. Grease deep 20cm round cake pan; line base with baking paper.
• Stir Nutella spread, butter, sugar and the water in medium saucepan over low heat until smooth. Cool 15 minutes. Stir in sifted flours, ground hazelnut, eggs and rum.
• Pour mixture into pan; bake for about 1 hour 30 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto a wire rack to cool.
• Meanwhile, make fudge frosting. Spread cake with frosting and chill it for 2 hours before consuming.

     Fudge frosting:

• Stir butter, the water and brown sugar in small saucepan over low heat until sugar dissolves. Remove from heat, stir in rum.
• Sift icing sugar and cocoa powder into small bowl; gradually stir in hot butter mixture until smooth. Cover; refrigerator about 10 minutes or until frosting thickens. Beat frosting with a rubber spatula until spreadable.

• 预热烤箱至150度。一个20cm(8寸)圆烤盘抹油，底部铺纸。
• 将Nutella酱，牛油，糖和水放入一个锅里，小火加热，不停搅拌至光滑。待凉15分钟。然后筛入粉类，榛子粉，鸡蛋和朗姆酒，搅匀。
• 将面糊倒入准备好的烤盘里，烤约1小时30分钟。让蛋糕连模待凉5分钟，才取出蛋糕放在凉加待凉。

     表面巧克力酱：

• 牛油，水和赤糖放在小锅里。小火加热。搅拌至糖溶化，熄火。加入朗姆酒，搅匀。
• 将糖粉及可可粉筛入在一个碗中混匀均匀，把加热的巧克力朗姆酒慢慢的倒入粉类。搅拌至顺滑。放进冰箱冷藏约10分钟或至巧克力酱变浓稠。用橡胶刮刀搅拌至顺滑，倒在蛋糕体上即可。将蛋糕冷藏2小时即可享用。

**超容易做！浓郁Nutella巧克力泥蛋糕 ～很湿润,带有浓浓的朗姆酒的香醇;香溢满口，让人吃了回味无穷。