How to make a delicious Nutella Layered Cake
Today we are making this unreal Nutella chocolate cake. I mean, I am a Nutella fan much like most people.It is one of those ingredients that can instantly elevate any recipe. I love to add it to cakes, buttercreams, brownies and loads more! In this this blog post I am going to show you how to make a Nutella layered cake from scratch. This two layered cake is incredibly delicious but also very sweet. I wish I could tell you that it’s kind of healthy, but that would be a lie. There are a few ways that you can make this cake a bit less sweet but all in all it is a decadent dessert.
The two sponges are a classic sponge cake recipe, one that can be used for many different cakes and cupcakes. I like to sue traditional and classic bases so that as the reader, you can choose how to elevate it yourself, if you wanted to. I, of course, added a Nutella buttercream to it, but you could add a vanilla buttercream or anything that you prefer of course. This is a simple recipe but one that does require a bit of patience, and possibly even a cooler day. I hope you enjoy this recipe as much as I do!
Bon Apetit,
Zorah
All the tips you need to make this delicious recipe:
- The buttercream can be very soft and therefore, has the ability to move while assembling. A few things you can do to stop this from happening are: Add all the icing sugar suggested in the recipe, it might seem like a lot but it is there to stabilise the buttercream. After adding each layer of buttercream, refrigerate the cake for 20 minutes (as well as the buttercream) before continuing with the layering.
- You can bake both cakes at the same time, but this will affect the baking time. Make sure they are spaced far apart in the oven sot hat the heat can circulate correctly. Refer to the recipe time and adapt that to how many cake you will put into the oven.
- Weather does affect buttercream, so keep this in mind. If it is a very hot day, make sure the butter is only removed from the fridge once the cakes go into the oven. If the butter is too soft, it will seem as though you need more icing sugar as it will be very soft. You will need to adjust accordingly to find the correct consistency.
Storage:
I like to cut my cake right across, so it looks like a half moon sheet. Thereafter, I cut it vertically to create individual slivers. This makes it easier to store if you don’t have much space in your fridge. The cake will last for up to one week in the fridge. Either cover it tightly with foil or place the slices in an airtight container.
How to make a Nutella Layered Cake
Course: DessertDifficulty: Medium10-12
servings30
minutes40
minutesIf you love chocolate and Nutella, this cake is going to be ideal for you! This cake is made up of classic chocolate sponge cakes, and in between each layer you will find a creamy, Nutella Buttercream. This is a rich and decadent cake and is perfect for any ocassion.
Ingredients
- Chocolate Cake Ingredients
280g Cake flour
70g Cocoa powder
2 tsp. baking powder
1/2 tsp salt
115g unsalted butter, room temperature
415g granulated sugar
120ml vegetable oil
4 large eggs, room temperature
2 tsp vanilla extract
240g sour cream
245ml milk
- Nutella Buttercream
2 cups unsalted butter, semi-cold
1/2 cup Nutella
1/4 cup cocoa powder
1 cup Icing sugar, sifted
1 tsp vanilla extract
Directions
- Chocolate Cake Method
- Preheat the oven to 177°C and line two 20cm round cake tins.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until everything is combined well.
- Add the butter and sugar to a stand mixer with a paddle attachment. Make sure to scrape down the sides of the bowl.
- When the mixture becomes pale in colour and looks fluffy (about 3-4 minutes on medium speed) add in the oil and beat for 3 minutes.
- Add the eggs, one at a time. Remain on a medium speed, once the egg is incorporated adding the next one etc.
- Add the vanilla and sour cream and beat just until just combined.
- Now alternate by adding in half of the dry ingredients and once it is just combined, it doesn’t need to be perfect, add in half of the milk and continue until everything is done.
- Distribute the batter evenly among the three cake pans.
- Place both cake tins in the oven, spaced far apart from each other.
- Bake for 40-45 minutes. Once a toothpick comes out clean, you can remove it from the oven.
- The cake will have a slightly domed top and it will pull away from the edges slightly.
- Allow the cake to cool in the pan for 15 minutes and then place the cakes on a wire rack.
- Allow them to cool fully before frosting, you can even refrigerate them before frosting to allow the buttercream to sit better.
- Nutella Buttercream
- The butter should be cold but not hard, this is because we don’t want a soft buttercream, but rather a firm texture.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat for 4 minutes on medium speed. Scrape down the sides of the bowl every few minutes.
- Add the Nutella and mix on medium speed.
- Scrape down the sides of the bowl, and keep beating until the mixture looks smooth and the colour is a very light brown.
- Add the cocoa powder, sifted icing sugar and vanilla extract and mix until they’re fully combined.
- If the buttercream feels too soft, refrigerate for 10 minutes and then use a spatula to scrape the sides and mix it again. Repeat until the buttercream feels firm enough to frost the cake.
