Recipe: Appetizing Chocolate cake with nutella buttercream

Chocolate cake with nutella buttercream. So I mentioned Monday that I spent the weekend with my cousin who was due with her baby any day. The Nutella icing is a variation of my vanilla buttercream icing I shared on Friday. The most versatile and easy icing ever.

But then I decided I was up for the challenge. Dark Chocolate Cake with Nutella Buttercream. As I was trying to decide what to make, I came across a container of dark cocoa. You can cook Chocolate cake with nutella buttercream using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chocolate cake with nutella buttercream

1. You need of flour.
2. Prepare of butter.
3. Prepare of sugar.
4. Prepare of cocoa powder.
5. Prepare of milk.
6. Prepare of large eggs.
7. Prepare of baking soda.
8. Prepare of white wine vinegar.
9. Prepare of salt.
10. Prepare of vanilla extract.
11. You need of Nutella buttercream.
12. Prepare of butter.
13. You need of icing sugar.
14. Prepare of Nutella spread.
15. It's of cocoa powder.

Moist chocolate cake layers sandwiching rich Nutella ganache and covered in creamy Nutella buttercream—what's not to love about this chocolate Nutella cake? If you make a purchase using one of those links I may receive a small commission. Mix the nutella mixture into the butter using a spoon. Do not use an electric mixer and do not over-beat.

Chocolate cake with nutella buttercream instructions

1. Cream butter and sugar. Add eggs, then vanilla. Mix well to combine..
2. Add vinegar and baking soda. Stir well..
3. Fold in flour and cocoa powder. Add salt and fold in..
4. Share between two lined 8 inch sandwich tins. Place into a preheated oven at 180C for 30 minutes or until the cake appears firm to the touch and a wooden skewer inserted into the centre comes out clean..
5. Cool completely on a wire rack..
6. For the buttercream, cream together butter and icing sugar until well combined and stir through nutella spread and cocoa powder.
7. Once the cakes are cooled completely, spread half of the mixture over the first cake. Level then stack the second cake on top. Next, add the remaining buttercream on top. Level and decorate if required..
8. Enjoy. This cake keeps well in an airtight container for several days at room temperature..

The finished buttercream should be dark in color with a dense flavor. A chocolate lover's dream Now mix the instant espresso powder with the water and pour it to the cake batter along with the melted butter. Next, sift the flour, salt, baking soda. This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For me the end result was a beautifully moist cake with some of the best ganache and buttercream I've ever had.