Nutella Chocolate Cake | Life Love and Sugar

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Made with 3 layers of moist chocolate cake, Nutella buttercream, and chocolate Nutella ganache, this Nutella Chocolate Cake recipe is a Nutella-lover’s dream. Wealthy, decadent and simple to make, this cake is a positive hit!

Why You’ll Love This Nutella Chocolate Cake Recipe

• ALL the Nutella & chocolate taste. This cake is tremendous wealthy with each chocolate and Nutella. There’s over a cup of Nutella within the recipe, between the buttercream and the ganache, and the muffins themselves are a delightfully wealthy chocolate.
• Extremely moist. I used a couple of methods on this recipe to make tremendous moist muffins – they’re baked at 300F (sure, 300, not 350!), made with oil and milk, and use sizzling water for much more moisture. The tip consequence is without doubt one of the moistest chocolate muffins ever.
• Lovely presentation. With 3 layers of cake, easy Nutella buttercream on the surface, chocolate ganache drizzled excessive, and alternating swirls of buttercream and Ferrero Rocher candies, this Nutella chocolate cake is a real stunner. (However requires no particular adorning abilities!)

Recipe Components

Past Nutella and cocoa powder, the elements used to make this cake ought to already in your cabinet. Scroll right down to the recipe card beneath for measurements.

Cake

• All function flour – You’ll want to measure it accurately to keep away from dry or dense cake. Cake flour would additionally work.
• Sugar
• Pure cocoa powder – For this recipe, you need pure unsweetened cocoa powder. Hottest manufacturers of cocoa powder are pure cocoa powder, like Hershey and Ghiradelli, so it’s seemingly what you’ve available. You need to use Dutch-processed cocoa powder for a richer chocolate taste. Simply be mindful the layers don’t rise fairly as a lot, so it’ll be somewhat extra dense.
• Baking soda – For the right rise and tender texture. This cake makes use of solely baking soda, no baking powder.
• Salt – With out it, your cake might be bland.
• Eggs – You’ll want to use giant measurement eggs, not medium or further giant.
• Milk – I exploit 2% milk, however complete milk and buttermilk additionally work on this cake.
• Vegetable oil – Helps to maintain the cake further moist.
• Vanilla
• Water – Sizzling water is added to the batter simply earlier than baking. It helps guarantee a lighter, extra moist cake but in addition helps to “bloom” the cocoa taste, making a richer and extra intense chocolate taste.

Nutella Buttercream

• Unsalted butter – The butter must be at room temperature, not melted or straight from the fridge, to realize the right texture.
• Nutella
• Powdered sugar – Powdered sugar offers the buttercream quantity and impacts the consistency. I have a tendency to make use of a great bit as a result of I like a thicker buttercream that I do know will keep in place and pipes effectively. Be at liberty to scale back it, in case you aren’t involved about that. You can even simply cut back the general quantity of buttercream, in case you have a tendency to only add a skinny layer of frosting to your muffins.
• Heavy cream – So as to add creaminess to the buttercream. Solely add as a lot as wanted to get the appropriate consistency to your buttercream.

Nutella Ganache

• Nutella – Nutella within the ganache provides much more of that candy chocolate hazelnut taste to the cake.
• Semi-sweet chocolate chips – You’ll want to use semi-sweet chocolate. One other kind of chocolate will make your ganache a distinct consistency that won’t work as effectively.
• Heavy whipping cream – Be certain to not use milk or one other various.
• Ferrero Rocher candies – These add the ultimate ornamental contact to the cake, although you may omit them in order for you.

How To Make Nutella Chocolate Cake

The blending technique for this cake is as simple because it will get! Plus, assembling and adorning is simpler than you could assume! Scroll right down to the recipe card beneath for the detailed printable directions.

Make the Desserts

• Prep. Preheat the oven to 300°F. Line every of the cake pans with circles of parchment paper. Grease the edges.
• Make the batter. Whisk collectively the dry elements. Add the eggs, milk, oil, and vanilla. Combine till effectively mixed. Add the recent water and gently combine till all elements are mixed.

• Bake. Divide the batter evenly between the cake pans. Bake for 30-33 minutes.
• Cool. Permit the muffins to chill for a couple of minutes within the pan, then take away from the pans to chill on a cooling rack.

Make the Buttercream

• Beat the butter. Beat the butter and Nutella till easy and mixed.
• Add the opposite elements. Combine in half of the powdered sugar till easy then add in 3 tablespoons of the heavy cream. Add within the remaining powdered sugar, mixing till easy, and extra heavy cream as wanted.

Assemble the Cake

• Degree the muffins. Use a serrated knife to take away the domes from the highest of every cake in order that they’re fully flat. You’ll be able to take a look at my tips about the right way to degree a cake.
• Layer the muffins. Place the primary cake on a serving plate. Unfold a cup of buttercream on high. Add the second cake and one other layer of buttercream. Prime with the remaining cake. Frost the surface of the cake.

• Make the ganache. Add the Nutella, chocolate chips, and heavy whipping cream to a medium bowl. Warmth in 15-20 second increments, stirring effectively, till the combination is easy.
• Add the ganache to the cake. Drizzle the ganache across the fringe of the cake then unfold evenly throughout the highest. (This technique is much like my chocolate drip cake.)
• Adorn the cake. As soon as the ganache corporations up a bit, pipe the remaining buttercream across the fringe of the cake. I alternated swirls of buttercream with the Ferrero Rocher candies and used Ateco tip 844.

Suggestions For Success

• Measure the flour accurately. Use the spoon and degree technique or a meals scale to measure your flour fastidiously. Over-measuring flour for this cake could make it dry. Try this tutorial on How one can Measure Flour Accurately to study extra.
• Use HOT water. The recent water helps carry out the total chocolate taste of the cocoa powder. Chilly or lukewarm water received’t have the identical impact. You’ll be able to warmth it within the microwave till it simply begins to boil and will probably be the right temperature.
• Distribute the batter evenly. You need to use a kitchen scale if you wish to be sure to’re utilizing precisely 1/3 of the batter or just eyeball it. Simply attempt to hold it as near at the same time as potential so the cake layers bake evenly.
• Solely add as a lot heavy cream as wanted. Chances are you’ll not want to make use of the entire heavy cream, solely add extra heavy cream if wanted. You’ll be able to see my information on the proper consistency of frosting for suggestions.
• Cool fully. Permit the muffins to chill fully earlier than stacking and frosting them. In any other case, the frosting will soften and slide proper off.
• Make it fairly. Wish to frost your cake like a professional? Take a look at my tutorial for frosting a easy cake to learn to frost the prettiest cake potential.

Correct Storage

• Counter/fridge. Retailer the Nutella chocolate cake in an air-tight container. It must be tremendous at room temperature for as much as 24 hours, then must be refrigerated. Serve at room temperature or solely barely cool, not chilly. The cake is finest if eaten inside 4-5 days.
• Freezer. Pop the cake within the fridge for a few hours to agency up earlier than wrapping it in a double layer of plastic wrap. You can even organize the slices in a single layer in an hermetic container. Retailer it within the freezer for as much as 3 months. Permit the cake to thaw within the fridge earlier than diving in.

Extra Nutella Desserts

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Recipe

Nutella Chocolate Cake

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  Creator: Lindsay
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  Prep Time: 1 hour 35 minutes
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  Cook dinner Time: half-hour
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  Whole Time: 2 hours 5 minutes
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  Yield: 12-14 Slices
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  Class: Dessert
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  Methodology: Oven
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  Delicacies: American

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Description

Made with 3 layers of moist chocolate cake, Nutella buttercream, and chocolate Nutella ganache, this Nutella Chocolate Cake recipe is a Nutella-lover’s dream. Wealthy, decadent and simple to make, this cake is a positive hit!

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Components

Chocolate Cake

• 2 cups (260g) all-purpose flour (measured accurately)
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 giant eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) water

Nutella Buttercream

• 2 cups (448g) unsalted butter, room temperature
• 3/4 cup plus 2 tbsp (280g) Nutella
• 8 cups (920g) powdered sugar
• 5–6 tbsp (75-90ml) heavy cream

Nutella Ganache

• 1/2 cup (160g) Nutella
• 2 tbsp (22g) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• 8–10 Ferrero Rocher candies

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Directions

Make the Desserts

1. Preheat oven to 300°F (148°C). Put together three 8-inch cake pans with parchment paper circles within the backside, and grease the edges.
2. Add flour, sugar, cocoa powder, baking soda and salt to a big bowl and whisk collectively.
3. Add the eggs, milk, vegetable oil and vanilla extract to the dry elements and blend till effectively mixed.
4. Add the recent water and gently combine till effectively mixed. The batter might be very skinny.
5. Divide batter evenly between muffins pans and bake for 30-33 minutes, or till a toothpick comes out with a couple of crumbs.
6. Take away muffins from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill fully.

Make the Buttercream

1. To make the buttercream, beat the butter and Nutella till effectively mixed and easy.
2. Add half of the powdered sugar and blend till effectively mixed and easy.
3. Add 3 tablespoons of heavy cream and blend till effectively mixed and easy.
4. Add the remaining powdered sugar and blend till effectively mixed easy. Add extra heavy cream, as wanted to get the proper consistency of frosting.

Assemble the Cake

1. To place the cake collectively, use a big serrated knife to take away the domes from the highest of the muffins in order that they’re flat. These muffins don’t have a big dome, however I like to ensure they’re fully flat. See my tips about the right way to degree a cake.
2. Place the primary cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of buttercream evenly on high of the cake.
3. Add the second layer of cake and one other cup of buttercream.
4. Prime the cake with the remaining layer and frost the surface of the cake. Consult with my tutorial for frosting a easy cake, if wanted.
5. To make the Nutella ganache, add the Nutella, chocolate chips and heavy whipping cream to a medium sized bowl. Warmth in 15-20 second increments, stirring effectively between every, till the combination is melted and easy.
6. Drizzle the chocolate ganache across the fringe of the cake, then pour the rest of the ganache on high of the cake and unfold evenly. I like to make use of a squeeze bottle for drizzling across the edges. See my tips about making a chocolate drip cake.
7. Permit the ganache to agency up a bit, then pipe the rest of the frosting across the high fringe of the cake, alternating swirls of buttercream with the Ferrero Rocher candies. I used Ateco tip 844.
8. Retailer cake in an air-tight container. It must be tremendous at room temperature for as much as 24 hours, then must be refrigerated. Serve at room temperature or solely barely cool, not chilly. The cake is finest if eaten inside 4-5 days.

Vitamin

• Serving Dimension: 1 Slice
• Energy: 1268
• Sugar: 124.6 g
• Sodium: 605.8 mg
• Fats: 77.5 g
• Carbohydrates: 145 g
• Protein: 7.8 g
• Ldl cholesterol: 111.9 mg