It was my birthday a few days ago and I wanted to make some cake for my dear colleagues. A big cake is not so hygienic nowadays with cake knife going from one person to another. Portion size cakes are better and easier to share. My Nutella layer cake is my favourite cake and make it almost every birthday, so I decided to make smaller cakes by making muffins with the same batter and cutting into two layers. These are the Nutella mini layer cakes!
I love the result, but if you want to keep the muffins in the muffins case, it’s better to make the same cakes in cupcake shape. I am making the cupcake shape tonight and will upload the photos soon!
So the filling is a cream cheese filling with vanilla flavour, and the topping is a Nutella cream cheese frosting. Best cake ever!
Recipe for 20 mini Nutella layer cakes (nutella minitårtor)
- 3 dl flour
- 3.3 dl sugar
- 2 dl cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate
- 0.6 dl natural tasting oil (I use canola oil)
- 1.8 dl milk
- 1 tbsp white wine vinegar
- 1.9 dl cold coffee (not too strong)
- 2 eggs
- 1 dl whipping cream, chilled
- 150 g cream cheese, chilled
- 0.75 dl icing sugar
- 0.25 tsp vanilla powder
- 0.5 snickers bar, chopped (optional)
- 150 g salted butter, room temperature
- 1.2 dl Nutella (150g), room temperature
- 1 dl icing sugar
- 300 g cream cheese, chilled
Chocolate cakes:
Preheat the oven to 180 degrees C. Line one or two trays with 20 muffins cases.
Mix all the dry ingredients together in a large bowl. Add all remaining ingredients and whisk together. Pour the batter into the muffins cases and try to distribute them evenly. Bake in the middle of the oven for about 16-17 minutes. Try with a toothpick to see if it comes out dry.
Remove the cakes from the oven and let them cool completely. Remove them carefully from the cases.
Filling:
Whip the whipping cream until thick.
Whip together the cream cheese, icing sugar and vanilla. Add the whipped cream and quickly fold it together with a spatula. Dont overmix. Mix in the chopped snickers.
Nutella buttercream:
Whisk the butter, icing sugar and Nutella together until smooth and fluffy (approx. 5 minutes). Add the cream cheese and quickly mix until smooth. Don’t overmix.
Putting together the cakes:
Cut the muffins into two layers. Pipe out some filling on the bottom layer, and cover with the top cake layer. Pipe out some nutella frosting, and the mini cakes are ready! Store them in the fridge until you want to eat them.
I skipped the dulce de leche on the cake layers, but if you really like dulce de leche, spread a thin layer on the bottom layer before adding the filling.
