There are some food things you can’t keep in the house, or else they will be eaten in a matter of days. For me, these food things include ice cream, chinese food, leftover baking, and large quantities of nuts (yes I will eat a bag of nuts in a sitting). I have no will power against these food items, and thus it is mandatory to only eat them when I’m out for a special occasion. However, for my friend Mike’s birthday, I decided to create this cake with a not-in-my-house item.
Yes, nutella is by far my biggest NO FOOD ALLOWED item. It is so perfectly sweet, so perfectly creamy, and so perfectly rich, that I will sit and eat spoonfuls of the stuff. Me love long time.
And you know what? I’m so happy I bought it because this frosting was to die for! Like, over the top good. It was light, fluffy, and irresistibly drenched in nutella flavour.
I was super happy with the whole cake- I couldn’t believe how moist, rich and fudgey it was, while still have a super light crumb! It’s a keeper. I slightly adapted the cake recipe from Take a Megabite. Make this for your friends birthday rather than buying them a million shots at the bar. This will taste much better, and they will most likely remember it better 😉 .
Moist Fudgy Chocolate Cake with Nutella Buttercream Frosting
- 3/4 c cocoa powder
- 1 tsp espresso powder
- 1 1/2 cup boiling water
- 2 cups flour
- 3/4 cup sugar
- 1 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- half cup salted butter, melted
- 2 large eggs
- 1 tbsp vanilla extract
- 1/3 cup heavy cream
- 3/4 cup unsalted butter, room temperature
- 3/4 cup nutella
- 2 cups confectioners sugar
- 1 tsp vanilla extract
Preheat oven to 350 degrees F and grease 2 8 inch cake pans or one 10 inch springfoam pan.
In a medium bowl, mix together cocoa powder, espresso, and boiling water. Set aside.
In a large bowl, sift together flour, baking soda, baking powder, salt, and sugars. Add in melted butter, and stir. Add eggs and vanilla and mix until combined. Finally, add cocoa mixture and beat until batter is smooth and thoroughly mixed.
Pour batter into pan(s) and bake for 30-35 minutes. Remove, let cool for 10 minutes, then remove. Slide a knife around edges to help remove cake from pans. Cool cake in fridge for twenty minutes or longer.
While cake cools, make frosting. Beat butter and nutella till smooth and incorporated. Add confectioners sugar and heavy cream and beat until combined. Beat in vanilla. Place in fridge until cake is done cooling.
When ready, frost cake. Sprinkle with additional confectioners sugar.