Chocolate Nutella Cake With Chocolate Buttercream Frosting.

Well you can’t. This cake is completely overwhelmingly amazing. It’s so moist and rich and chocolatey and well, how do I put this…HEAVENLY!!!! It’s like any girl’s dream–a chocolate cake with chocolate spread with chocolate frosting. There’s no way you can not like this cake. It’s perfect and simple! It’s a miracle there was any left to take pictures of. The pictures aren’t the best because it was the day I left for Europe so I only had a few minutes, but you don’t need to see much of this cake to know it’s amazing.

You’re gonna start by preheating the oven to 350F and grease and flour two 8 inch cake pans then line bottom of pan with parchment paper by tracing pan with a pencil and cutting paper so it just fits the bottom of the cake pans.

Now place the cocoa powder in a medium-sized bowl and melt the butter in a sauce pan. Once melted you’ll add the milk and Nutella. Bring that mixture to a boil then pour over the cocoa powder, mix it, then place it in the fridge. Prepare the rest while that is chilling, by placing the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and lightly toss them together until combined. Now pour the chilled cocoa mixture over the dry Ingredients and stir together then add the room temp eggs and stir until just combined. Do not overmix.

The batter’s ready, so spread it in the prepared cake pans. The batter should have a brownie-like texture. Just before you place them in the oven bang the cake pans on the counter or any hard surface to insure even baking and no air bubbles. I’ve told you before: trust me it works! Now bake the cakes in the preheated oven for about 15 to 25 minutes depending on the oven. Mine took about 20 minutes. They’re done when a toothpick inserted in the center comes out clean or with a few baked crumbs. Allow them to cool completely before frosting.

To make the frosting, beat the butter until smooth and creamy in a large mixing bowl with a handheld mixer or in a stand mixer. Next mix in the powdered sugar, one cup at a time, then add cocoa powder. Beat until combined then add a few tablespoons of heavy cream. Add the cream one tablespoon at a time. You may need to adjust the powdered sugar and heavy cream to reach desired consistency. You can adjust however you would like. To frost the cake place a dollop of the frosting in the center of a cake stand or serving plate then invert first cooled cake layer on top of the dollop. Now spread Nutella (yum!) on top of the first layer then invert the second layer and place Nutella on top of that. Next spread the frosting on the entire cake and garnish with chocolate chips if you wish. Store in the fridge for up to 4 days.

How simple was that?

Now for my favorite part, dig in! I promise this cake will not disappoint.

Chocolate Nutella Cake With Chocolate Buttercream Frosting.

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Ingredients
  

For the Cake

  • ½ cup 1 stick/4 oz unsalted butter, soft
  • ¼ cup Nutella
  • ½ cup + 2 tablespoons milk
  • ½ cup unsweetened cocoa powder
  • 1 cup white sugar
  • cups flour
  • teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 medium-sized eggs room temperature

For the Chocolate Buttercream

  • About 2 cups Nutella not for the buttercream
  • 1 cup 2 sticks unsalted butter, soft
  • 3-4 cups powdered sugar
  • ½ cup natural unsweetened cocoa powder
  • 3-4 tablespoons heavy cream milk, or half and half
  • Chocolate chips optional

Instructions
 

To make the cake

  • Preheat oven to 350 degrees F. Grease and flour 2 8-inch cake pans. Line bottom of pan with parchment paper by tracing pan with a pencil and cutting paper so it just fits the bottom of the cake pans.
  • Place the cocoa powder in a medium-sized bowl, set aside.
  • In a medium-sized sauce pan melt the butter. Once melted add milk and Nutella and bring to a boil. Once at a steady boil pour over the cocoa powder and stir, then place in the fridge while you prepare the rest of the ingredients.
  • In a large bowl toss together the flour, sugar, baking powder, baking soda, and salt. Once combined pour the chilled Nutella mixture in a steady stream and stir to combine. Add the eggs one at a time stirring until just combined.
  • Pour the batter into the prepared cake pans and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean or with a baked few crumbs.
  • Place on a cooling rack to cool completely before frosting, while the cakes cool make the frosting.

To make the frosting

  • In a large mixing bowl with a handheld mixer or in a stand mixer, beat the butter until smooth and creamy. Mix in the powdered sugar one cup at a time, then add the cocoa powder. Beat until combined.
  • Add heavy cream one tablespoon at a time. Adjust the powdered sugar and heavy cream as needed to reach desired consistency.
  • Place a dollop of the frosting to the middle of a cake stand or serving plate. Loosen the cake that will be your bottom layer (you can run a butter knife along the edge). Invert that cake onto the stand (or plate) by putting the stand on top of the cake pan, holding them together and then just flip them over.
  • Spread ½ to 1 cup of Nutella on top of the first layer then invert the second layer on top of the Nutella. Spread the same amount of Nutella on top of the second layer.
  • Spread the buttercream frosting on the whole cake and garnish with chocolate chips if desired.
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