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I'm sure many relationships around the globe have blossomed from one simple evening of Netflix and chilling including my own , am I right?

So the real question is - do these taste like a white chocolate milkshake, only crunchy? I'm sure you've all seen it now comes as an Ice Cream thanks to Tip Top and Whittaker's pairing up again.

But is it any good though? Look at you Tip Top, out of bloody nowhere you dump these in the supermarket? As if I didn't think Magnum tubs are bonkers already.

Truth be told I don't even know what's going on here guys This might sound weird but just the other day I was literally thinking about Snifters and all the other discontinued iconic and nostalgic confectionary from my childhood.

Can I ask please what size cake board and Case I would need please? Hi Chelsea, I would go for a 9 or inch cake board. Please let me know how the cake goes!

Hi Sarah, if you slice it, wrap it in cling film and put it in the fridge it will last for at least a week. First of all, thank you for the recipe and for the effort to describe everything in details.

The chocolate bases were very dry : together with the frosting which became very solid in the fridge it was a very dense, dry and heavy cake.

It was also a LOT of it! A huge cake. I think the chocolate bases could benefit from some moisturizer, like fruit juice or tea.

Regarding the buttercream frosting becoming solid in the fridge, well, it is made from butter. If you left butter out the fridge then put it back in it would harden again.

Same thing happens with all cakes that have buttercream frosting. They will obviously harden in the fridge, you just need to bring to room temp before you eat it.

And yes it is a huge cake — the fact it is 5 layers and feeds 14 people was a bit of a giveaway. Glad your fiance loved it! I tried a few basic chocolate cakes on the stove and they turned out fine, would this be okay?

Also can you use full fat milk instead of skimmed milk or fresh cream? Maybe try a chocolate cake recipe you know works on the stove then team it with the buttercream and decorations featured here?

You can use full-fat milk in chocolate cake and full-fat milk or cream in the buttercream. Hope the birthday cake turns out well!

Thanks, Amy. I followed the recipe to a T and even purchased the baking trays you recommended, however the cake failed under its own weight… The mixture risen and overflowed out of the baking trays even though i purchased the ones you recommended….

The cake itself tasted really good, but it was so fluffy and crumbly that the cake was breaking apart as i was stacking them up.

I got 4 layers up and the cake sank in, slipped to the side and actually fell off my counter top. Overall i feel it was an over complicated way to bake a cake, however even though the presentation failed, the cake itself tasted ok.

Hi Joe, thank you for the feedback. The tins linked are the tins I use every time I make layer cakes and are the same as the ones in the video and images you see in the post.

Very rich and moist — yes but crumbly — no. It could have been overbaked or your oven running too hot.

You need to whip the life out of buttercream to get it light and fluffy which could explain the darker colour. I will make a 2 layers cake. Should I use half of the ingredients for the cake?

Hope that helps! Your email address will not be published. Add cooled chocolate to creamed butter, sugar and egg yolks Pour half the sifted into the cake mixture Pour half the milk and vanilla into the cake mixture Repeat with remaining flour and milk and mix until combined Add whisked egg whites to the mixture Fold in the egg whites gently Spray cake tins with cake release Divide the cake batter between the tins.

Add Nutella to Vanilla Buttercream Mix until well combined Spread the Nutella buttercream onto the cake layers Spread the Nutella buttercream around the outside and top of the cake.

Drip white chocolate down the sides of the cake and let it dry then paint it with gold food paint Pipe Nutella buttercream swirls on top of the cake using a Wilton 1M piping nozzle.

Decadent and rich 5 layer chocolate sponge cake with Nutella buttercream icing and decorated with Kinder chocolate and a white chocolate gold drip.

Print Recipe Pin Recipe. Prep Time 1 hr 30 mins. Cook Time 20 mins. Course Cake. Cuisine British. Servings 14 people. Calories kcal.

KitchenAid Stand Mixer. Wilton 1M Piping Nozzle. Piping Bag. Metric US Customary. For the Nutella Buttercream g unsalted butter at room temperature g icing sugar 1 tsp vanilla extract g Nutella.

Melt the dark chocolate in short 30 second bursts in the microwave, stirring each time. Substances or products causing allergies or intolerances: Gluten , Milk , Nuts , Soybeans.

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

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