How To Make Nutella Chocolate Cake?
This impressive, rich, moist, decadent chocolate cake is not for the faint of heart. It wins almost every time I enter it in a cooking contest. This cake recipe also works well for muffins.
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Prep Time: 1 hrs
Cook Time: 30 mins
Additional Time: 4 hrs 10 mins
Total Time: 5 hrs 40 mins
Servings: 12
Cook Time: 30 mins
Additional Time: 4 hrs 10 mins
Total Time: 5 hrs 40 mins
Servings: 12
Ingredients
Cake:
- nonstick baking spray
- ½ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon instant espresso powder
- 1 cup milk
- 1 cup boiling water
- 1 ½ teaspoons baking soda
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons vanilla extract
Whipped Chocolate Fudge Filling:
- 8 ounces bittersweet chocolate, finely chopped
- ¾ cup heavy whipping cream
- 1 tablespoon shortening
Nutella Buttercream Frosting:
- ½ tablespoon shortening
- ¼ cup heavy whipping cream
- ⅔ cup chocolate-hazelnut spread (such as Nutella)
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 cups confectioners’ sugar
- 2 tablespoons heavy whipping cream
Chocolate Drippys:
- ½ tablespoon shortening
- ¼ cup heavy whipping cream
- 4 ounces bittersweet chocolate, chopped
Directions
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
Step 2: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder until well blended. Add milk, vegetable oil, eggs and 2 teaspoons vanilla extract to flour mixture and mix with an electric mixer on medium speed until well blended. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Divide cake batter evenly among prepared cake pans.
Step 3: Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a table knife along edges to loosen. Carefully invert the cakes onto serving plates or cooling racks. Let cool completely. If necessary, trim the tops of the cakes to flatten them.
Step 4: place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. whisk 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Allow to cool to room temperature. Using an electric mixer, beat on high speed until chocolate mixture is lighter in color and has a fluffy consistency, about 1 minute. Immediately begin assembling cake before whipped chocolate fudge filling hardens and becomes difficult to spread.
Step 5: To assemble the cake, place a cooled cake layer, trimmed side up, on a cake pan or serving plate. Spread half of the whipped chocolate fondant filling evenly on top. Place the next cake layer on top and spread the remaining chocolate fudge filling on top. Place the third cake layer, cut side down.
Step 6: For the buttercream, use a stand mixer fitted with a whisk attachment. Beat butter and powdered sugar on low speed until well blended. Add the chocolate-hazelnut spread and increase the speed to medium. beat for 2 minutes. add 1 teaspoon vanilla extract and kosher salt and beat for another 30 seconds. add 2 tablespoons of whipping cream and continue beating until the frosting is slightly lighter in color and has an even consistency ( about 1 minute).
Step 7: Frost the entire cake with the buttercream and refrigerate for at least 1 hour.
Step 8: For the chocolate drizzle, place 4 ounces of chopped chocolate in the heatproof bowl of a stand mixer and set aside. whisk 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour the boiling cream mixture over the chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean piping bottle. Let steep until it has the consistency of a thin ranch dressing. Pipe onto frosted cake and drizzle down the sides. Refrigerate until chocolate is set. Decorate the cake with various candies of your choice and serve at room temperature.
