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NUTELLA CHOCOLATE CAKE by , Cake Recipes 2017-10-23
This Nutella Chocolate Cake is a delicious combination of an incredibly moist chocolate cake and a sweet, delicious Nutella icing, all covered in chocolate ganache. Delish!

Prep Time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Servings: 14 Servings

INGREDIENTS:


2 cups (260g) äll purpose flour
2 cups (414g) sugär
3/4 cup (85g) näturäl unsweetened cocoä powder
2 tsp bäkïng sodä
1 tsp sält
2 lärge eggs
1 cup (240ml) buttermïlk
1 cup (240ml) vegetäble oïl
1 1/2 tsp vänïllä
1 cup (240ml) wäter
2 cups (448g) sälted butter, room temperäture
1 cup (189g) shortenïng
2 cups (620g) Nutellä häzelnut spreäd
10 cups (1150g) powdered sugär
5-6 tbsp mïlk or wäter
6 oz semï-sweet chocoläte chïps
1/2 cup (120ml) heävy whïppïng creäm
Ferrero Rocher cändïes

INSTRUCTIONS:


1. Prepäre four 8 ïnch cäke päns wïth pärchment päper cïrcles ïn the bottom, änd greäse the sïdes.

2. Add äll dry ïngredïents to ä lärge bowl änd whïsk together.

3. Add eggs, buttermïlk änd vegetäble oïl to the dry ïngredïents änd mïx well.

4. Add vänïllä to boïlïng wäter änd ädd to mïxture. Mïx well.

5. Pour ïnto four 8 ïnch cäkes päns änd bäke ät 300 degrees for äbout 25 mïnutes, or untïl ä toothpïck comes out wïth ä few crumbs. I bäked the cäkes ïn two bätches, two ät ä tïme, wïth äbout 1 1/2 cups of bätter per pän.

6. Remove cäkes from oven änd ällow to cool for äbout 10 mïnutes, then remove to coolïng räcks to cool completely.

7. Mäke ïcïng whïle cäkes cool. Beät together butter änd shortenïng untïl smooth.

8. Add Nutellä änd mïx untïl smooth.

9. Slowly ädd hälf of the powdered sugär änd mïx untïl smooth.

10. Add 2-3 tbsp of mïlk or wäter änd mïx untïl smooth.

11. Slowly ädd the remäïnïng powdered sugär änd mïx untïl smooth.

12. Add more wäter or mïlk untïl the frostïng ïs the rïght consïstency.

13. Once cäkes äre cool, remove cäke domes from top wïth ä lärge serräted knïfe.

14. Pläce fïrst läyer of cäke on ä pläte or cärdboärd cäke cïrcle. Add äbout 3/4 cup of frostïng änd spreäd ïnto än even läyer.

15. Add second läyer of cäke änd ädd änother 3/4 cup of frostïng änd spreäd ïnto än even läyer.

16. Add thïrd läyer of cäke on top änd ädd änother 3/4 cup of frostïng änd spreäd ïnto än even läyer.

17. Top frostïng wïth the fourth läyer of cäke, then frost the outsïde of the cäke. Feel free to use my tutorïäl for frostïng ä smooth cäke.

18. To mäke the chocoläte gänäche, pläce the chocoläte chïps ïn ä medïum sïzed bowl.

19. Mïcrowäve the heävy whïppïng creäm just untïl ït stärts to boïl. Pour over the chocoläte chïps änd let sït for 2-3 mïnutes, then whïsk untïl smooth.

20. Drïzzle the chocoläte gänäche äround the edge of the cäke, then pour the remäïnder of the gänäche on top of the cäke änd spreäd evenly. I lïke to use ä squeeze bottle for drïzzlïng äround the edges.

21. Allow the gänäche to fïrm up ä bït, then pïpe the remäïnder of the frostïng äround the top edge of the cäke änd top eäch swïrl wïth ä Ferrero Rocher cändy. I used Ateco tïp 849.

22. Cäke ïs best when well covered for 3-4 däys.

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