Chocolate Strawberry Nutella Cake Recipe 415 Food

CHOCOLATE STRAWBERRY NUTELLA CAKE RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray. In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside. In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside. In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined. Pour the batter into the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and set them aside to cool completely. Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice. Whip the cream with the powdered sugar. To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife! Note: Don't assemble more than an hour before serving.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

CHOCOLATE-STRAWBERRY PANINI

Steps:

• Heat a panini grill to medium according to the manufacturer's instructions.
• Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
• Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.

CHOCOLATE NUTELLA LAVA CAKE

Steps:

• Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).
• Preheat your oven to 350 degrees. WHILE the mixture is finishing it's final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it's time to assemble:.
• Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 10-14 mins until outside is solid and top appears to be soft (but NOT jiggly).
• WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

STRAWBERRY CHOCOLATE NUTELLA PIE

Steps:

• In a medium bowl, beat softened cream cheese, powdered sugar and Nutella with a mixer on medium speed until creamy. Spread mixture evenly in pie crust. Refrigerate.
• Slice and mash about 3/4 cup of the strawberries. In a medium saucepan, mix the mashed berries, granulated sugar, cornstarch and water. Heat over high heat until boiling, stirring constantly. Continue to boil and stir another minute. Remove from heat and cool in the refrigerator for about 10 minutes. (For faster prep, skip this step and use pre-made strawberry glaze).
• Meanwhile, slice remaining strawberries. When glaze is cool, pour over sliced berries and toss to combine. Spoon strawberries into the pie pan. Refrigerate until ready to serve, up to 8 hours. Slice and serve with whipped cream (optional).