Friday, 9 October 2015

Nutella Chocolate Cake

My favorite homemade chocolate cake recipe slathered with Nutella frosting - it’s the fudgiest! 

Nutella Chocolate Cake

The cake hidden under that fabulous Nutella frosting is a mock-devil’s food cake. You know the Devil’s Food chocolate cake you get in a box?  I made a homemade version that’s infinitely better. 


Nutella Chocolate Cake

So you have a dark devil’s food chocolate double layer cake with a rich, decadent Nutella frosting.  I decorated the chocolate layer cake with my newest baking essential – edible flowers.  I chose to use a variety as the cake’s decor, and went for a cascading look, but you may decorate the cake however you like. It'll look equally as fabulous just decorating it simply with chocolate chips.

To get the stripes I just used a baking spatula to run lines up the sides of the cake! 

Nutella Chocolate Cake

Chocolate cake is not something you mess around with.  It should be extra moist, rich, decadent, with an honest chocolate taste and a smooth velvety crumb.  Today’s recipe embodies all that – and then some.

Trust me on this: you have to try this recipe.  Soft, moist, tender, intensified with chocolate flavour, creamy frosting, velvety smooth texture – everything is working in its favor. This cake is a chocoholics dream!

Prep Time: 30 minutes
Cooking Time: 30-35 minutes
Serves: 8 slices

Ingredients: 

Chocolate Cake

  • 1 and 3/4 cups (220g) all-purpose flour 
  • 1 and 3/4 cup (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffee
Nutella Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 3/4 cup (222g) Nutella
  • 3-4 Tablespoons (45-60ml) heavy cream
  • 2 teaspoons vanilla extract
  • Edible Flowers (if desired) 

For the Cake

Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans4, or use non-stick spray.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside. 

Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.

Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.

For the Frosting

Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else.

Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. 

If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time).

Decoration

Once cooled to room temperature, place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Use edible flowers to decorate as desired.