NUTELLA CHOCOLATE CAKE

This Nutella Chocolate Cake is a delicious combination of an incredibly moist chocolate cake and a sweet, delicious Nutella icing, all covered in chocolate ganache. Delish

NUTELLA CHOCOLATE CAKE

INGREDIENTS
CHOCOLATE CAKE
  1. 2 cups (260g) all purpose flour
  2. 2 cups (414g) sugar
  3. 3/4 cup (85g) natural unsweetened cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp salt
  6. 2 large eggs
  7. 1 cup (240ml) buttermilk
  8. 1 cup (240ml) vegetable oil
  9. 1 1/2 tsp vanilla
  10. 1 cup (240ml) water

NUTELLA FROSTING
  1. 2 cups (448g) salted butter, room temperature
  2. 1 cup (189g) shortening
  3. 2 cups (620g) Nutella hazelnut spread
  4. 10 cups (1150g) powdered sugar
  5. 5-6 tbsp milk or water

CHOCOLATE GANACHE
  1. 6 oz semi-sweet chocolate chips
  2. 1/2 cup (120ml) heavy whipping cream
  3. Ferrero Rocher candies

INSTRUCTIONS
  • Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
  • Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • Make icing while cakes cool. Beat together butter and shortening until smooth.
  • Add Nutella and mix until smooth.
  • Slowly add half of the powdered sugar and mix until smooth.
  • Add 2-3 tbsp of milk or water and mix until smooth.
  • Slowly add the remaining powdered sugar and mix until smooth.