Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chocolate cake with nutella buttercream. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Moist chocolate cake layers sandwiching rich Nutella ganache and covered in creamy Nutella buttercream—what's not to love about this chocolate Nutella cake? If you make a purchase using one of those links I may receive a small commission. Dark and rich, this Dark Chocolate Cake with Nutella Buttercream is the perfect centerpiece for your Halloween party.
Chocolate cake with nutella buttercream is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Chocolate cake with nutella buttercream is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook chocolate cake with nutella buttercream using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chocolate cake with nutella buttercream:
- Make ready 300 g flour
- Take 120 g butter
- Take 200 g sugar
- Get 50 g cocoa powder
- Prepare 200 ml milk
- Take 2 large eggs
- Prepare 1 tsp baking soda
- Take 1 tbsp white wine vinegar
- Get 1 tsp salt
- Prepare 1 tsp vanilla extract
- Get Nutella buttercream
- Make ready 100 g butter
- Take 150 g icing sugar
- Make ready 60 g Nutella spread
- Take 1 tbsp cocoa powder
The most versatile and easy icing ever. This cake was a huge success with my taste testers. Delicious chocolate cake layers, Nutella buttercream, and Nutella ganache. I used the same proportions of cream and Nutella, but none of the other ingredients, and just microwaved them together instead of the traditional ganache method of pouring heated cream over chocolate.
Instructions to make Chocolate cake with nutella buttercream:
- Cream butter and sugar. Add eggs, then vanilla. Mix well to combine.
- Add vinegar and baking soda. Stir well.
- Fold in flour and cocoa powder. Add salt and fold in.
- Share between two lined 8 inch sandwich tins. Place into a preheated oven at 180C for 30 minutes or until the cake appears firm to the touch and a wooden skewer inserted into the centre comes out clean.
- Cool completely on a wire rack.
- For the buttercream, cream together butter and icing sugar until well combined and stir through nutella spread and cocoa powder
- Once the cakes are cooled completely, spread half of the mixture over the first cake. Level then stack the second cake on top. Next, add the remaining buttercream on top. Level and decorate if required.
- Enjoy. This cake keeps well in an airtight container for several days at room temperature.
I wanted an intense chocolate cake to go along with the light and creamy Nutella frosting, so I chose David Lebovitz's Devil's Food Cake recipe. Mix the nutella mixture into the butter using a spoon. Do not use an electric mixer and do not over-beat. The finished buttercream should be dark in color with a dense flavor. To make the nutella filling, or chocolate buttercream with nutella, you have to mix the soften butter with the nutella, sugar, cocoa powder and vanilla extract and mix until smooth.
So that is going to wrap it up for this special food chocolate cake with nutella buttercream recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
