Nutella Cake
This is the best Nutella Cake ever! Prepare to be blown away by the luscious delight of this Nutella Cake! Picture this - delectable layers of moist chocolate cake sandwiched together with velvety-smooth Nutella buttercream that will send you straight to dessert paradise.
Equipment
Ingredients
CHOCOLATE CAKE
- 240 g warm coffee or water
- 240 g all-purpose flour
- 4 teaspoon cornstarch
- 200 g granulated sugar
- 100 g brown sugar
- 50 g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 110 g vegetable oil
- 180 g sour cream room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
NUTELLA BUTTERCREAM
- 230 g butter room temperature
- 240 g powdered sugar
- 170 g Nutella
- 60 g dark chocolate chips
- ½-1 teaspoon vanilla extract
- 20 g raw unsalted hazelnuts
Instructions
CHOCOLATE CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pans with parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.240 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.240 g all-purpose flour, 4 teaspoon cornstarch, 200 g granulated sugar, 100 g brown sugar, 50 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.110 g vegetable oil, 180 g sour cream, 2 large eggs room temperature, 2 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Alternatively, if you wish to not mix it by hand, mix it together in a bowl of a stand mixer using the paddle attachment or with an electric mixer.
- Pour the cake batter into the prepared baking pans and bake them for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
NUTELLA BUTTERCREAM
- Melt the chocolate and set it aside.60 g dark chocolate chips
- Sift the powdered sugar. Add the butter and powdered sugar to a bowl of a stand mixer with the paddle attachment or use a hand mixer. On low speed mix it together. Once the butter and powdered sugar has combined, mix it together for 3 minutes on medium/high speed, until light and fluffy.230 g butter, 240 g powdered sugar
- Scrape down the sides of the bowl and add the melted dark chocolate and Nutella and mix it in until combined. Scrape down the sides of the bowl and add the vanilla extract, start with ½ teaspoon and add more if needed. Give the buttercream a final mix so everything has been incorporated.170 g Nutella, ½-1 teaspoon vanilla extract
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the buttercream, using the offset spatula.
- Finely chop the hazelnuts and decorate with the hazelnuts around the edge of the cake.20 g raw unsalted hazelnuts
Nutrition
Calories: 620kcalCarbohydrates: 75gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 77mgSodium: 475mgPotassium: 230mgFiber: 3gSugar: 54gVitamin A: 613IUVitamin C: 0.2mgCalcium: 90mgIron: 2mg
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