Easy Breezy Nutella Nescafe Cake

I am not sure about you but I am am one of those that can' t leave food untouched. If you are following, I bought a tub of Nutella almost 3 weeks ago for my recipe Super Duper 8 Nutella Lava Cookies and  have been thinking how to finish the rest of the tub up!

This is really a simple coffee cake recipe that I have used the Nutella as icing then sprinkle with some crushed walnuts. A little creativity in baking gets you a long way!

Simply divine with minimal effort and time. My kind of recipe!

Remember to grease the baking pan with butter then dust with some flour to ensure the cake can be taken out easily from the banking pan.

Try making sure the mixture is smooth and pour them into the baking pan. I used a spring baking tin for the ease of removing the cake from the pan with minimum damage... I am a clumsy and inpatient person..

Ingredients:

2 cups flour

1 1/2 cups sugar

1/2 tsp salt

1 cup butter

1 tsp baking soda

3 tbsp Nescafe instant coffee

1/2 cup milk

1 cup hot water

2 large eggs

2 tsp vanilla essence

1/2 cup Nutella

Method:

Preheat oven 180 degree C

1) Grease the baking pan with some butter and lightly dust with flour. Set aside

2) In a large bowl mix flour, salt and sugar. Set aside

3) Combine Nescafe and water. Stir well.

4) Melt butter in a large pan then add Nescafe. Keep stirring for 2 minutes.

5) Combine milk, vanilla, baking soda and eggs. Mix well.

6) Add melted butter into the milk mixture. Combine well.

7) Add flour gradually by folding in. Mix well.

Pour mixture into baking pan and bake for 45 - 50 minutes covered with baking paper or foil. 

Nutella Icing :

Spread Nutella evenly on top of the cooled cake then sprinkle with walnuts.

Great with a cuppa!

Butter-less Walnut Brownies

We ran out of butter and our eager husbands were expecting dessert after their game session. My dear baking partner did a quick check with her baking enthusiast  friends and landed with this lovely recipe without the use of butter. Everyone loved it! Enjoy!

In my opinion, the pistachios not only made the brownie looks pretty but enhance the overall taste of the brownie. So .. please do not skip the nut toppings!

My baking friend just couldn't resist!..... Served hot! Yummy!

Makes 20 small squares
Recipe can be doubled


Ingredients:
For brownies
1/2 cup oil
3/4 cup granulated sugar
2 eggs
1/2 tsp vanilla
1 cup all purpose flour
2 tbsp cocoa powder
5 tbsp milk (I used low fat)
1 tsp baking powder
50 g walnuts - chopped


For cocoa sauce topping
3 tbsp oil
1 tbsp cocoa powder - sieved
1/2 cup icing sugar
3 tsp milk
2 tbsp chopped pistachios 


Method:
For brownies

Preheat oven 190 degrees C

1) In a large mixing bowl, whip oil and sugar in medium speed.

2) Add egg one at a time. Whip in high speed till well combined then add vanilla. Whip for another 3 minutes on high speed.

3) Sieve flour, baking powder and cocoa powder twice before folding into the wet mixture. Whip on medium speed clockwise for 2 minutes.

5) Add milk spoon by spoon and continue whipping clockwise for 1 minute. Add walnuts and mix with cooking spoon.
6) Lightly grease baking tin with oil then line with baking paper. ( I used 9" baking tin)
7) Bake for 20 minutes. Test with tooth pick. Ready when toothpick comes out clean.

For cocoa sauce topping

1) Place a medium skillet with oil on medium heat.
2) Stir in cocoa powder till combined.
3) Remove skillet from heat then stir in icing sugar.
4) Place back skillet to heat and add milk.
5) Keep stirring until mixture turned into dark thick liquid. DO NOT BURN!
6) Let cool and pour on brownies. Top with chopped pistachios. Served warm!