Ingredients
Nutella Chocolate Cake:
- 220g all purpose flour
- 210g caster sugar
- 40g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 eggs
- 150g buttermilk/yogurt (whisk it well before use)
- 150g cold coffee
- 130 ml oil (vegetable or sunflower)
- 2-3 tbsp Nutella
Nutella Buttercream:
- 3tbsp Nutella
- 140g softened unsalted butter
- 250g icing sugar
- 1-2 tbsp double cream
Nutella Ganache:
- 90g 50% dark chocolate
- 50g unsalted butter
- 50g double cream
Instructions
- In a bowl, whisk together eggs, oil, buttermilk, Nutella & cold coffee until combined. Sieve in the flour, bicarbonate of soda, cocoa powder and salt. Using a spatula mix it well. Grease and line 2 6” cake tin. Pour the batter and bake it at 170 C for 20-25mins
- Now, using a stand or hand mixer whip the butter for 5mins until pale, light & fluffy. Add icing sugar and whisk for 2mins. Add the Nutella and double cream and whisk till it’s smooth.
- Heat the cream on medium to low heat. Add the heated cream onto butter and chocolate and Nutella and whisk well. Set it aside for it to cool and firm a bit.
- Assemble the cake by layering it with cooled ganache and cover it light sort of a crumb coat. I have gone for a semi-naked cake look. Top it with buttercream swirls.
I followed it exactly as written and it turned out perfectly.