This week was my little sisters birthday. She asked me to make her cake and I thought a Nutella cake would be perfect. She loves Nutella and I wanted to try it for myself. It turned out, surprisingly, really good. Just don’t look at the frosting, because I’m not very good at frosting cakes. I decided to make a chocolate cake from scratch in two nine inch round pans, put them on top of each other with a thick layer in between of Nutella. Then I made buttercream frosting that’s Nutella flavored to frost and pipe the out side. (Just so you know, you are going to need a glass of milk to go with it.) Here are the recipes I used:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Originally From All Recipes
Butter cream frosting recipe:
Serves: 2 cups
1 cup unsalted butter, softened
3½ – 4 cups confectioner’s sugar, sifted
½ cup Nutella
1 tablespoon vanilla extract
2 tablespoons half-and-half, heavy cream or whole milk
pinch of salt
Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add Nutella 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
Author: Robyn Stone | Add a Pinch