This is the cake I made for my sister’s birthday. My sister had decided she just wanted a chocolate cake and the filling could be anything, but as I had done all kinds of traditional fillings, I decided to change. I was searching of an idea for the filling and I saw that I had a lot of Nutella waiting to be used, so I decided that I needed to do something with nutella. And looking on the internet for some filling with nutella, I found this recipe and I saw it was super easy to make it, then I decided to try. Yummy, yummy, this cake is delicious, the dough is ultra soft, maybe this is my new favorite recipe for chocolate cake. And the filling is very light, the flavor of Nutella is not strong, which I didn’t like it…hehe. So I would advise anyone who wants to let the flavor more pronounced, to use a lot of nutella when preparing the filling, or put a light nutella layer over the filling. And, as I thought the cake was very basic, I put some pieces of chocolate in the filling. I used Kit Kat, I put some over the filling and then ground a little more and put on top of the cake. And “Voilà,” a mega super simple and delicious cake that it’s worth doing, you will love it.
Chocolate Cake with Nutella Frosting
1 and 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
2 cups of heavy whipping cream
1/2 cup nutella
Make the Cake:
Preheat the oven to 350 degrees F. Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Make the Frosting:
Whip the heavy cream until thick anf fluffy. Place the nutella in a large bowl and slowy add the whipped cream to it, folding it in. When you have incorporated all the whip cream into the nutella it should be a mocha color. If the cream is too pale or the nutella flavor isn’t strong enough, feel free to add more nutella by the tablespoon! I probably added up to 3/4 cup into my frosting!
Assembling the Cake:
Place 1 layer, flat side up, on a flat plate or cake pedestal. 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.