Heavenly Nougat

Welcome back to my Kitchen Corner…

Today we are trying out a twist on the original Jamie Oliver Chocolate celebration cake…and this one it’s not just a cake, it’s the heaven of nougat!

You can find the original recipe here!

I have never made nougat before, but I must say that if you ever try it, you will never go back to buy it again 🙂 …well, at least that’s how I feel.


The original Jamie Oliver recipe is quite different from what I have made, but then again that is the beauty of baking…no limitations on experimenting and discovering new combinations 🙂

Before you start, I have one advice…be ready to eat it all, because you will not be able to stop 🙂



1 and 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong coffee (it can be hot or cool)
1 cup buttermilk
1/2 cup coconut oil, melted
1 tablespoon vanilla essence

Chocolate & Nougat Cake


2 large free-range egg whites
3 tablespoons runny honey
200 g caster sugar
½ teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon orange blossom , or rose water, or natural pink food colouring (all optional) – I haven’t used any orange blossom or rose water.

Chocolate ganache filling:

Equal parts of double cream and dark chocolate (melted)
For this three layer cake use 300ml of cream and 300g of good quality dark chocolate.

Chocolate ganache for glazing:

One part melted dark chocolate and two parts double cream.
For this cake use 100 ml of cream and 50g of good quality dark chocolate.

Crunchy topping (caramelised nuts)

150g mixed nuts (almonds, walnuts, peanuts)
3 tbs white sugar & 1tsp butter


1. Preheat your oven to 180 degrees celsius (350 F). I have used the greaseproof paper in the bottom of the cake pans, but you can always grease and flour if that works best for you.
2. In a mixing bowl (or stand mixer) sift the flour, sugar, cocoa, baking soda, baking powder and salt.
3. Once mixed add eggs, coffee, buttermilk, oil and vanilla to the dry ingredients and mix on medium speed for a few minutes.
4. Separate the batter in three equal quantities then pour them evenly into the prepped cake pans. You can always bake the first two initially if you do not have space for all three to go into the oven at the same time. Before baking, gently tap the pans on the countertop to remove air bubbles. Bake for 20 minutes, then rotate your pans. Bake for about 15 minutes more, or until a toothpick inserted in the center of the cake comes out clean. The baking time depends very much on your oven, it might take less time than mentioned above; please check the cake after the first 15 minutes, if ready you can rotate the pans earlier, which means you will have to bake it less than 15 minutes after rotating.
5. Once done, let them cool for about 10 minutes, then remove cakes from the pans and place them on a wire rack for another 10 minutes.

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Chocolate and Nougat Layers (above)

 6. To make the nougat frosting, place the egg whites in a heatproof bowl with the honey, sugar, cream of tartar, a good pinch of salt and a splash of water.

7. Place over a pan of gently simmering water, turn up the heat and, with an electric hand whisk, beat for 6 to 7 minutes or until it starts to form peaks.

8. Remove the bowl from the heat, add the vanilla extract, orange blossom or rose water and a dot of food colouring (if using), then carry on beating the mixture until thick.

9. Leave to cool for 5 to 10 minutes.

10. To prepare the chocolate ganache filling, heat up gently the double cream (do not leave to boil), take it off the heat and add the dark chocolate piece while mixing. Once the chocolate in fully melted, the mixture should be smooth and slightly tick. Leave aside to cool for about 10-15 minutes (sometimes I place it in the fridge, this helps the ganache to thicken quicker). Use the same method to prepare the ganache glaze (leave it to cool before pouring it on the cake).

11. To prepare the caramelised nuts, place the sugar and butter in a pan and under low heat mix until melted; keep mixing until the sugar turns light brown and resembles to caramel. Toss the nuts in and mix, making sure the nuts are covered with the light brown sugar. Place the mixture on a greaseproof paper and leave it to cool completely. Once fully cooled and caramelised place the mixture between a clean kitchen towel and smash it using a wooden spoon. Use this crunchy mixture to decorate the top of the cake.

12. You are now ready to assemble. Evenly top the first two chocolate sponges with the chocolate ganache filling and nougat frosting. Pour the chocolate ganache glaze nice and slowly on the top layer, then decorate with the crunchy mix.


Cake layers

Be prepared to try the sweetest cake ever…so a few berries on the plate might be necessary 🙂

Any cake tastes better accompanied by a beautiful dessert wine.

I’ll leave the choice to YOU!


Your Girl with an Apron,



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