Nutella Cake

Products Used

Ingredients

Chocolate Cake

  • 2 1/2 cups all-purpose flour*
  • 1/2 cup cocoa powder
  • 2 teaspoons baking soda
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil (can be olive or avocado oil)
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 cup water
  • 2 1/2 cups hazelnuts

Nutella Buttercream Frosting

Directions

  1. Preheat oven temperature to 310°F. (Low temp is not an error). Butter and flour 3, 8 or 9-inch baking pans and fit a round piece of parchment paper on bottom of baking pan for easy removal of cake. Set aside.
  2. Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
  3. In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt. Whisk smooth.
  4. Meanwhile, heat water until hot.
  5. Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.
  6. Pour very runny batter into pan and place in oven, bake for 40-45 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
  7. After 5 minutes turn upside down on plastic food-lined surface and allow to cool.
  8. Place hazelnuts on a jelly roll pan and place in oven until light golden and fragrant, about 15-18 minutes. Once cool enough to handle reserve some whole hazelnuts for decoration and chop remaining in small pieces, set aside.
  9. For frosting beat butter until creamy and completely lump free. Add Nutella® and mix until well creamed.
  10. Add powdered sugar and salt and beat until fluffy.
  11. Place a cake layer on a serving platter and remove parchment paper.
  12. Spread 1/4 of frosting on layer.
  13. Top with another cake layer and cover with another 1/4 of frosting.
  14. Frost cake with remaining frosting reserving some for decoration.
  15. Press chopped hazelnuts onto sides of cake.
  16. Using a pastry bag fitted with a medium French star tip pipe swirls on edge of cake.
  17. Decorate with hazelnuts and sprinkle with powdered sugar.
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