Nutella Chocolate Cake With Nutella Buttercream Food

NUTELLA CAKE

Steps:

• Place 5 eggs into the bowl of a stand mixer. Beat the eggs on high speed with the whisk attachment for about 4 minutes.
• Add 2 cups sugar to the eggs and continue beating on high speed for an additional 4 minutes.
• Add the 1 tsp vanilla and 1 cup buttermilk to the eggs. Beat again just until incorporated.
• Dissolve 2 tbsp instant espresso powder with 1 cup room temperature water. Then add it to the cake batter. Then add in the melted butter.
• Sift, 2 1/2 cups flour, 1 tsp salt, 1 1/2 tsp baking soda, 1 tsp baking powder, and 1 cup dutched cocoa powder into the egg mixture. Then gently fold the dry ingredients into egg mixture using a whisk.
• Split the cake batter amongst 3 (9 inch) cake pans. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the cake.
• Meanwhile beat 16 oz softened cream cheese, 2 cups softened butter, 1/2 cup cocoa powder, 2 1/2 cup powdered sugar, 1/2 tsp salt, and 2 cups Nutella.
• Once the cakes are baked flip them onto cooling racks and let them cool completely. If you want your cake to have a flat top, use a serrated knife to slice the top of each cake.
• Assemble the cake by frosting the top of each cake layer. Once the last cake layer is placed, Frost the top and sides of the cake.

NUTELLA® CHOCOLATE CAKE

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.

NUTELLA CHOCOLATE CAKE WITH NUTELLA BUTTERCREAM

Steps:

• Nutella Chocolate Cake.
• Trace the bottoms of two 9" X 1 1/2" pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper onto pan bottoms.
• Cream butter and sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in melted and cooled chocolate and nutella.
• Sift cake flour with baking soda and salt. Add to creamed mixture alternately with milk and vanilla, beating well after each addition until smooth.
• Pour into two prepared 9" X 1 1/2" cake pans. Bake at 350 F for 30-35 minutes, or until a tester inserted near the center of the cake comes out clean.
• Cool in pans on a cooling rack for 10 minutes. Run a knife around the edge of the pans, invert cakes onto rack and let cool completely.
• Nutella Buttercream.
• In a bowl beat the butter with an electric mixer at medium speed until light and creamy.
• Break the chocolate into squares and place in a microwave-safe bowl. Microwave, stopping and stirring every 15 seconds, until melted. Do not allow the temperature to exceed 160°F Allow chocolate to cool until no longer warm to the touch.
• Mix the nutella into the melted and cooled chocolate with a spoon. Do not use an electric mixer and do not over-beat! This will keep the frosting dense and spreadable.
• 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. It will be somewhat soft and may need to be briefly chilled to firm up to frosting consistency.