Temperature is WAY too high, which is probably why one commenter said there’s was dry. All Added a bit !pre water than indicated…probably another 1/4 cup, otherwise made it exactly as written…SO GOOD!!! GLAZE: So call on 1-866-988-8965 or visit Mywifiext.net. Wonderful cake! Did you measure your ingredients with a scale? Cons: So much butter… but hey. Heat up Nutella and 1/2 cup heavy cream in a heat-proof bowl for 30 seconds in the microwave. Pour in remaining batter and swirl remaining spread over the top. * Percent Daily Values are based on a 2000 calorie diet. This mixing method, coupled with some of the ingredients (like the brown sugar), create a very rich, moist, and fudgy chocolate cake. Do not skip sifting the sugar and cocoa, it’s essential for a smooth frosting! It happened the same to me. The second time I made this I left out a cup of flour and a 1/2 cup of brown sugar. The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS. 3. I hope this isn’t a silly question, but if I only have enough Nutella for one or the other, which would you suggest, and should I swap something in for it in the other one?? But most of the time when I bake a cake/dessert/whatever, I will have a few bites of a slice, and then give the rest away. A stand mixer makes easy work of powering through this much buttercream, but if you must use a hand mixer just be sure to use a deep mixing bowl. Amazing! 8-inch skillets or pie dishes will also work. In another bowl, beat the butter and sugar until … Smooth top of cake batter. If I make this again, I will stick to using the measuring cup method for the flour and powdered sugar in the hopes of making the cake a little lighter and the frosting easier to spread. STEP 8 Spread the remaining frosting evenly over the top of the cake. I know, what a shock right?! Use a 9-inch pie dish or round cake pan if you don’t have a cast iron skillet. https://www.leaf.tv/articles/how-to-make-a-cake-with-a-mix-nutella Next, spread the chocolate filling over the entire cake, place the second part of the sponge on top of the cream and brush it again with the syrup. You may need extra baking time (about 5 minutes). It’s a disaster. Bake for 40 minutes, or until a cake tester comes out clean. Or really is this done inside the oven? Learn more here. This is my go-to chocolate cake recipe because it’s super soft and very chocolate-y. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). Let us know if we can help you with the router or extender in any way possible! Actually, when I first developed this recipe I topped it with Ferrero Rocher candies and brought it to my dad’s birthday party. Thanks! *Please select a rating to complete your comment. Must try it soon. But anytime we have more layers that means more buttercream. Garnish with chopped hazelnuts. How do you account for this if you are trying a new recipe that is not your own, or do you not find the need for a reduction in the temp with them? I loved it, chocolate nutella cake. Repeat with all four cake layers. Design by Weller Smith Design     Privacy Policies. (another minute or two) Meanwhile, add 3 1/4 cup cold milk into large pot. To make the sponge, crack the eggs and add them to a bowl. I don’t think I’ve seen unsweetened chocolate here in South Africa; do you think I could use sweetened chocolate and then just reduce the brown sugar? I made it for church and they loved it. Also frost the center cut out of the cake. Buttercream often needs a little more powdered sugar or a little more milk to create the consistency right for your climate. May you have a gigantic helping of it today and may you enjoy it without feeling guilty. I made the cake in a 9×13 pan, and otherwise followed the directions exactly. Chocolate Cake: 1 box Devil’s Food cake mix 1 stick salted butter, melted 1/4 cup mayonnaise 3 eggs 1 tsp vanilla extract 1 cup water approx. Let come to room temperature than re-whip for a couple minutes before using. But I also love the surprise teaspoon of Nutella … This chocolate-nutella cake is definitely a perfect treat for the special occasion. Wishing you a very happy birthday!!! Poppy Seed Cake with Custard Filling and Nutella. Thanks for sharing them. Thanks again for the recipe!! The buttercream can also be made, transferred to an airtight container, and refrigerated for up to 3 days or frozen for up to 1 month. Author: eatlittlebird.com; Prep Time: 30 mins; Cook Time: 15 mins; Total Time: 45 mins; Yield: 10 cakes; Category: Cakes; Cuisine: Australian; Ingredients. It was a real hit, there were lots of chocolate and Nutella lovers there. stir together the sugar, chocolate, butter, cocoa powder, Nutella, espresso powder, baking soda, and 2 cups (500ml) water. I think this will make her day! 5 tbsp Nutella. Can you advise on the use of Fat Daddio cake pans vs other brands for this recipe (or any others)? Tessa, Here’s wishing you a very Happy Birthday with many more happy occasions to come. Yay! Bake the pound cake for 50-60 minutes. To make the glaze, break the chocolate into small pieces, add them to a bowl and pour over the milk. I tried to make this cake for my sister’s birthday as she’s also a nutella fiend but I tried with gluten free flour instead, but it unfortunately does not work, at all! In a separate bowl, mix together the flour, salt, cocoa powder and baking powder and add the dry ingredients to the egg mixture one tablespoon at a time, mixing well with the spatula. 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