Nutella Chocolate Cake With Nutella Buttercream

Recipe by mister_quasar
READY IN: 1hr 30mins
SERVES: 12-16
YIELD: 2 9
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Nutella Chocolate Cake.
  • Trace the bottoms of two 9" X 1 1/2" pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper onto pan bottoms.
  • Cream butter and sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in melted and cooled chocolate and nutella.
  • Sift cake flour with baking soda and salt. Add to creamed mixture alternately with milk and vanilla, beating well after each addition until smooth.
  • Pour into two prepared 9" X 1 1/2" cake pans. Bake at 350 F for 30-35 minutes, or until a tester inserted near the center of the cake comes out clean.
  • Cool in pans on a cooling rack for 10 minutes. Run a knife around the edge of the pans, invert cakes onto rack and let cool completely.
  • Nutella Buttercream.
  • In a bowl beat the butter with an electric mixer at medium speed until light and creamy.
  • Break the chocolate into squares and place in a microwave-safe bowl. Microwave, stopping and stirring every 15 seconds, until melted. Do not allow the temperature to exceed 160°F Allow chocolate to cool until no longer warm to the touch.
  • Mix the nutella into the melted and cooled chocolate with a spoon. Do not use an electric mixer and do not over-beat! This will keep the frosting dense and spreadable.
  • Mix the nutella mixture into the butter using a spoon. Do not use an electric mixer and do not over-beat. The finished buttercream should be dark in color with a dense flavor. It will be somewhat soft and may need to be briefly chilled to firm up to frosting consistency.