So I’m going to assume, dear reader, that you’ve had nutella, the delicious chocolate hazelnut spread that’s taken the world by storm. And if you’ve had it, you obviously fell in love with it. So obviously there’s not much else to say about this cake. Except it’s delicious. The cake is moist, the frosting is decadently delicious, but not overly sweet. This was a big hit at Carroll Cafe. I served these as single-layer cakes, but they’ll make quite the presentation as a layer cake too.
Nutella Dark Chocolate Cake
Serves 16
Adapted from Sweetapolita
- 2 1/4 cups (285 grams) all-purpose flour
- 1 2/3 cups (400 grams) granulated sugar
- 1 cup (90 grams) Dutch-process cocoa powder (I use Hershey’s Special Dark)
- 2 1/2 tsp (12 grams) baking soda
- 2 tsp (10 grams) baking powder
- 1 tsp (8 grams) salt
- 1 1/4 cups (300 mL) buttermilk
- 3/4 cup (180 mL) strong brewed coffee
- 2/3 cup (160 mL) vegetable oil
- 3 eggs, room temperature
- 1 Tbsp (15mL) pure vanilla extract
Frosting:
- 3 1/2 cups (410 grams) powdered sugar
- 1 1/2 cups (340 grams) unsalted butter, room temperature
- 1 1/2 cups (430 grams) Nutella (or other chocolate hazelnut spread)
- 3/4 cup (190 grams) sour cream
- 8 oz (330 grams) dark chocolate, melted and cooled slightly
- 1 Tbsp (15 mL) pure vanilla extract
- pinch of salt
Preheat oven to 350°F. Prepare two 9-inch cake pans with parchment paper in the bottom and spray with cooking spray.
In the bowl of an electric mixer with the whisk attachment, sift all dry ingredients together, including the sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a large measuring cup, and beat lightly with a fork. Add wet ingredients to the dry and mix on medium for 1 minute.
Divide the batter between the prepared cake pans (about 900 grams each). Bake for about 20-25 minutes, or until a toothpick comes out mostly clean. Cool on a wire rack for about 5 minutes, then invert the cakes out onto the wrack and let cool completely.
While the cake cools, make the frosting. In a food processor, combine all the ingredients, and pulse until smooth and glossy. Refrigerate for about 10 minutes, if necessary, to thicken and reach desired consistency. Spread frosting over the cake and serve.
