This cake originated from trying to use up some random ingredients we have had lying around for a while that weren’t going to last much longer, an almost full but open pack of ameretti biscuits and a half a jar of chocolate spread! I had a little google search and found quite a few recipes that used ameretti biscuits in sponge, a bit like you might used ground almonds, so decided to have my own go. I’ve used nutella in buttercream icing before, so thought this would work for the filling. I’ve since made the same sponge again and filled it with Baileys buttercream which also works really well..there’s pics of both below!
The cake was lovely and light, had a great sweetness to it, and loved the slight crunch from the ameretti biscuits. For me who loves a good chocolate cake, this was a great alternative, with maybe marginally less calories! (very marginally…!)
For the cake
- 200g butter, softened
- 150g golden caster sugar
- 50g light brown sugar
- 5 medium eggs
- 200g self raising flour
- 75g crushed ameretti biscuits
- 15g roughly crushed (slightly bigger bits) ameretti biscuits
- cocoa powder/icing sugar/vanilla for dusting – I used icing sugar and my madagascan vanilla grinder for this one.
For the buttercream
- 300g icing sugar
- 150g softened butter
- 300g ( or more for a stronger taste) chocolate spread/nutella
- 2 tbsp water
For the baileys buttercream, incorporate 60ml baileys liquer to the icing sugar/butter and you may need to let it down with a little water to the desired consistency
- Preheat oven to 190degrees C. Grease and line 2x 20cm round cake tins.
- Beat together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, each with a tbsp full of flour, beating well, this helps prevent curdling
Fold in the remaining flour with a large metal spoon, then stir gently through the all of the ameretti biscuits
Split the mixture between the two tins and bake for around 20minutes, until golden and a skewer comes out clean. Leave to cool in the tins before turning out
For the filling, beat the icing sugar and butter together until well combined, using an electric mixer will do this well. Add the chocolate spread and water and mix well. You can add a little more or less chocolate dependent on your taste.
When completely cool, spread the buttercream on the bottom layer and then sandwich over the top layer. Dust with cocoa powder if using.
Happy eating 🙂
Cake with CHOCOALTE FILLING
Cake with BAILEYS FILLING