NUTELLA WHIPPED CREAM
Serve this sweet topping alongside the Milk Chocolate Cake recipe from Kathleen King, owner of Tate's Bake Shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch square cake
Number Of Ingredients 2
Steps:
- In a small saucepan, bring heavy cream to a boil over medium-high heat. Remove from heat and whisk in Nutella until smooth. Transfer mixture to the bowl of an electric mixer; refrigerate until chilled.
- Attach bowl to electric mixer fitted with the paddle attachment; beat until creamy and smooth. Use immediately.
NUTELLA® CHOCOLATE CAKE
This show-stopping, rich, moist, decadent chocolate cake is not for the faint of heart. It wins almost every time I have entered it in a cooking contest. This cake recipe translates well to cupcakes, as well.
Provided by Mama Fresh
Categories Desserts Cakes Chocolate Cake Recipes
Time 5h40m
Yield 12
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
- Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
- Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
- To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
- To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
- Frost entire cake with buttercream frosting and chill for at least 1 hour.
- For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.
Nutrition Facts : Calories 854.9 calories, Carbohydrate 99.4 g, Cholesterol 103.4 mg, Fat 49.5 g, Fiber 4.5 g, Protein 8.3 g, SaturatedFat 23.6 g, Sodium 513 mg, Sugar 75.3 g
MILK CHOCOLATE CAKE WITH NUTELLA WHIPPED CREAM
Quick-cook oats add extra fiber and texture to this rich chocolate dessert from Kathleen King, owner of Tate's Bake Shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-inch square pan; set aside.
- In a medium bowl, whisk together flour, oats, baking powder, and salt; set aside. In a glass measuring cup, whisk together heavy cream and espresso; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as necessary. Beat in melted chocolate.
- With the mixer on low, add flour mixture in three additions, alternating with cream mixture, beginning and ending with flour mixture. Beat until smooth, scraping down sides of bowl as necessary.
- Transfer batter to prepared cake pan, spreading evenly. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 25 to 35 minutes. Transfer to a wire rack to cool completely. Serve with Nutella Whipped Cream.
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- For the ganache: Place the chopped chocolate in a medium-sized bowl. Heat the cream until just boiling and pour over the chocolate. Slowly stir until completely melted and lump-free.
- Preheat the oven to 350°F and prepare your chosen pan(s) by spritzing well with cooking spray.
- For the cake: Place the oil, butter, sugar, and eggs in the bowl of your mixer. Beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl.
- Add the melted milk chocolate, salt, flour, Cake Enhancer, baking soda, vanilla, dried whole milk, cocoa powder and 1/2 cup of the buttermilk. Beat on medium speed for 1 minute.
- Pour the batter into the pan(s), and bake: for 8" rounds, 18 to 24 minutes; for 9" rounds, 20 to 28 minutes; for cupcakes, 15 to 18 minutes. For a 13" x 9" x 2" pan, bake 25 to 35 minutes.
- Rest the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.
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