Nutella Chocolate Cake

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Chelsweets received it’s first cake order!! A chocolate cake was requested, so I decided to use my favorite chocolate cake base, and add in some Nutella.  I filled the cake with a Nutella nougat and toasted hazelnuts, frosted it with a chocolate buttercream, and topped the cake with Nutella buttercream roses.

Cake Layer:

  • 2 cups all-purpose flour
  • 2 1/4 cups granulated sugar
  • 3/4 cup Dutch-process cocoa powder
  • 3/4 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/4 cup buttermilk, at room temperature
  • 1 1/4  cup strong black coffee, hot
  • 1 1/4  cup vegetable oil
  • 3 teaspoons vanilla extract

Nutella Nougat Filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup Nutella
  • 4 cups powdered sugar
  • 1/2 cup marshmallow fluff
  • 1/4 cup cream
  • 1/2 tsp. salt
  • 2 cups toasted, chopped hazelnuts

Nutella Buttercream:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup Nutella
  • 4 cups powdered sugar
  • 1/4 cup cream
  • 1/2 tsp salt
  • 1 tsp vanilla

Dark Chocolate Buttercream:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup cocoa, unsweetened
  • 1/4 cup cream

Prep Time: 30 minutes

Bake Time: 48 minutes

Cool Time: 1 Hour

Assembly Time: 1 hour (30 minutes of cooling for crumb coat)

Servings: 12

Preheat oven to 350 degrees F. Grease four 9-inch round cake pans, and line the bottoms with rounds of parchment paper.

Begin by making the chocolate cake batter. In a very large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

Divide the batter evenly among prepared pans (I chose to make four layers, but the number of layers is easily altered). Bake for 20 minutes, until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs). Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

While the cakes cool, make the nougat. Beat the butter on medium-high speed until fluffy. Mix in the marshmallow fluff, salt,and Nutella. Slowly add the powdered sugar, a little at a time, until it has all been incorporated. Add cream as necessary, until a sturdy, fluffy consistency is reached. Fold in the hazelnuts.

Once the nougat is made, prepare the buttercreams. Beat the butter on medium-high speed until fluffy. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Add the salt and vanilla. For the Nutella buttercream, add in the nutella. For the dark chocolate buttercream, mix in the cocoa. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy. Add cream, as needed.

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For the cake assembly, place one cake layer on a serving plate. Cover with Nutella nougat, and repeat until all layers are covered. Apply a thin crumb coat of dark chocolate frosting, and let the cake set in the fridge for 30 minutes. Add an additional layer of chocolate frosting, and decorate the top of cake with Nutella buttercream roses, using a large star tip.

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I would have like to have covered the whole cake with roses, but the cake box would have ruined the side roses. Nonetheless, it turned out great! Let’s hope Crista’s team liked 😀

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16 thoughts on “Nutella Chocolate Cake”

  1. Ooooh nougat! I’ve been searching for a soft/fluffy nougat to use as a filling for like ever it seems lol! You have no idea how awesome this is, you just made my day!!!

    I’m always excited for your videos and recipes, thank you for being so generous with your time and knowledge 👏🏻👏🏻👏🏻

    Adore your style! Super excited to try this recipe, thank you !

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