Ah, Nutella—how could anyone resist that rich, chocolatey spread? Picture this:
a cake so decadent and alluring, it practically whispers your name from the kitchen. On a random Tuesday afternoon, I found myself craving something sweet, and what better way to indulge than with a slice of Nutella cake?
Irresistible doesn’t even begin to cover it.
Steps
- Preheat your oven to 350°F and place a parchment circle at the bottom of a 9-inch cake pan. Grease it with non-stick spray and dust with cocoa powder, removing any excess.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, then set aside.
- Cream butter and sugar until fluffy, then mix in Nutella, egg, and vanilla extract.
- Alternate between adding the dry mixture and buttermilk to the wet ingredients, mixing until just combined, and then pour the batter into the prepared pan.
- Bake for 30-45 minutes until a toothpick comes out clean, then run a knife around the cake edges and let it cool for 10 minutes before removing from the pan.
- Beat butter until smooth, then add Nutella, vanilla, and salt, mixing until combined.
- Gradually add cocoa powder and powdered sugar, mixing well, and slowly incorporate heavy cream until the desired consistency is reached.
- Place the cooled cake on a serving plate, spread Nutella buttercream evenly over the top, and garnish with chopped toasted hazelnuts around the edge.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ? cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened to room temperature
- 3 tablespoons Nutella hazelnut spread
- 1 egg, at room temperature
- ½ tablespoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 ¼ cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter, softened to room temperature
- ¼ cup Nutella hazelnut spread
- ½ teaspoon vanilla extract
- ? teaspoon salt
- 1 tablespoon heavy whipping cream, cold
- ½ cup toasted hazelnuts, whole and/or lightly chopped
FAQ
- What does Nutella taste like?
- Nutella has a rich flavor combining hazelnut and chocolate. It is a creamy spread that is somewhat sweeter than peanut butter, offering a delightful balance without being overly sweet.
- Can I substitute Dutch-process cocoa powder for unsweetened cocoa powder?
- It is not recommended to substitute Dutch-process cocoa powder for unsweetened cocoa powder in this recipe. The two have different chemical properties, and using Dutch-process cocoa could alter the cake’s outcome.
- How should I store the Chocolate Nutella Cake?
- At room temperature, the cake should be stored in an airtight container and is best consumed within three days. In the refrigerator, it can last up to seven days, and in the freezer, it can be stored for up to three months, either as a whole cake or in slices.
- What are the steps for freezing and thawing the cake?
- To freeze, wrap the cake or slices tightly in plastic wrap, place them in an airtight container, and label with the date. For thawing, leave the cake in the refrigerator overnight and bring it to room temperature an hour before serving. For slices, unwrap and either leave at room temperature for an hour or microwave for 15 to 30 seconds.
- Can I make the cake in advance?
- Yes, you can prepare the cake and buttercream up to two days in advance. Wrap the cooled cake tightly in plastic wrap and store the buttercream in a bowl with plastic wrap touching its surface. Allow the buttercream to reach room temperature before using.
Tips
- Use Room Temperature Ingredients: Ensure all your ingredients, such as butter, eggs, and buttermilk, are at room temperature. This helps them blend more smoothly into the batter, resulting in a more evenly baked cake.
- Prepare Your Pan Properly: Line your cake pan with parchment paper, spray with non-stick cooking spray, and dust with unsweetened cocoa powder. This will make it easier to remove the cake from the pan without sticking or breaking.
- Measure Flour Correctly: Avoid scooping flour directly from the bag. Instead, fluff it with a whisk, spoon it into your measuring cup, and level it off with a knife to ensure an accurate measurement for a light and fluffy cake.
- Be Mindful of Mixing: Once you add the last of the dry ingredients, mix until just combined. Overmixing can develop gluten, leading to a dense and chewy texture instead of a light and tender crumb.
Equipment
- 9-inch round cake pan
- Parchment paper (for lining the cake pan)
- Stand mixer or hand mixer (optional, with beater attachments)
- Non-stick cooking spray
- Cooling rack (for cooling the cake)
