Nutella Chocolate Cake Recipe: A Delicious Treat for Chocoholics

Indulging in a rich, decadent chocolate cake is a pleasure like no other. And when you add the irresistible flavor of Nutella into the mix, you get a dessert that will leave your taste buds dancing with delight. In this article, we present to you the ultimate Nutella chocolate cake recipe, guaranteed to satisfy even the most discerning chocoholics. From the moist and fudgy cake layers to the creamy Nutella frosting, every bite of this cake is pure bliss. So, put on your apron and let's dive into the world of heavenly chocolatey goodness!

Nutella Chocolate Cake Recipe: A Delicious Treat for Chocoholics

Ingredients for Nutella Chocolate Cake

To create this delectable Nutella chocolate cake, gather the following ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 jar of Nutella (13 ounces)
  • 1 cup heavy cream
  • Optional: Chocolate shavings for garnish

Step-by-Step Instructions

Preparing the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well using a whisk or a spoon.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined. The batter will be thick.
  4. Gradually pour in the boiling water, while stirring the batter continuously. The addition of hot water will help create a moist texture.

Baking the Cake

  1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
  2. Place the pans in the preheated oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  3. Once baked, remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Making the Nutella Frosting

  1. In a mixing bowl, combine the jar of Nutella and the heavy cream. Beat the mixture on medium-high speed until it becomes light and fluffy.
  2. Once the cakes are completely cooled, spread a generous layer of the Nutella frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining Nutella frosting.
  3. For an extra touch of elegance, sprinkle some chocolate shavings on the top of the cake as a garnish.

Tips and Tricks

  1. For an extra moist cake, brush each cake layer with a simple syrup made from equal parts sugar and water before applying the frosting.
  2. To enhance the chocolate flavor, consider using Dutch-process cocoa powder instead of regular cocoa powder.
  3. If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
  4. Ensure the cakes are completely cooled before frosting to prevent the frosting from melting and becoming runny.

Frequently Asked Questions

Can I use a different type of chocolate spread instead of Nutella?

Yes, you can experiment with other chocolate spreads, but keep in mind that Nutella has a unique flavor profile that adds to the overall taste of the cake. However, if you prefer a different brand or have a homemade chocolate spread, feel free to use it as a substitute.

How long can I store the Nutella chocolate cake?

When stored properly in an airtight container, the Nutella chocolate cake can last for up to 3-4 days at room temperature. Alternatively, you can refrigerate it for up to a week. Remember to bring the cake to room temperature before serving for the best texture and flavor.

Can I substitute the eggs in the recipe?

Yes, you can replace each egg with 1/4 cup of unsweetened applesauce or mashed bananas for an eggless version of the cake. This substitution works well and still yields a moist and delicious result.

Can I make cupcakes instead of a cake with this recipe?

Absolutely! This recipe can be easily adapted to make cupcakes. Fill cupcake liners about two-thirds full with the batter and bake them for approximately 20-25 minutes. Keep an eye on them and use a toothpick to check for doneness.

Can I freeze the cake for later use?

Yes, you can freeze the Nutella chocolate cake for future enjoyment. Wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Thaw the cake in the refrigerator overnight before serving.

Can I add nuts to the cake for some extra crunch?

Certainly! If you're a fan of nuts, you can add chopped hazelnuts, walnuts, or almonds to the cake batter for added texture and flavor. Simply fold them into the batter before pouring it into the cake pans.