Happy Hippo Cake

Sponge cake with Nutella icing, hazelnuts and Happy Hippos!

Posted by Cat Morley

About

Share

You Will Need (12 things)

  • 250 g Butter
  • 250 g Caster Sugar
  • 1 tsp Vanilla
  • 3 Eggs
  • 250 g Self-Raising Flour
  • 250 ml Milk

  • For the icing

  • 600 g Nutella
  • 200 g Butter
  • 400 g Icing Sugar
  • 100 g Hazelnuts
  • 7 -8 Happy Hippos

Steps (15 steps, 60 minutes)

  1. 1

    Cream together the butter and sugar in a mixer.

  2. 2

    Whisk in the eggs one at a time and add the vanilla.

  3. 3

    Whisk in half of the self-raising flour, then half the milk, then the remaining flour and then the remaining milk.

  4. 4

    Divide the batter between three greased baking tins.

  5. 5

    Bake at 200'C for 25 minutes until golden and leave to cool.

  6. 6

    Remove the cakes from their tins and spread the top of one cake with nutella.

  7. 7

    Sandwich a second cake on top and spread the top with nutella.

  8. 8

    Place the final cake on top.

  9. 9

    Whisk together 200g with 200g butter.

  10. 10

    Whisk in the icing sugar.

  11. 11

    Spread the outside of the cake with two thirds of the icing.

  12. 12

    Crush half of the hazelnuts with a mortar and pestle and dust around the outside of the cake.

  13. 13

    Place the remaining icing into an icing bag and pipe small circles around the outer edge of the cake. Place a whole hazelnut on top of each.

  14. 14

    Spread the remaining nutella in the middle of the cake.

  15. 15

    Top with Happy Hippos.