Saturday, June 16, 2012

Chocolate Cake with Nutella Whipped Cream Frosting

I don't normally bake or cook with other people, but yesterday I made this chocolate cake with a friend. 

I absolutely love her kitchen because it is so spacious and it has an island! I have always wanted an island in our kitchen but it is way too narrow and small.

(And she has an adorable dog!)
 
Prior to making the recipe, I wasn't really sure how it would turn out, but it ended up being so delicious!

Although it looks pretty messy and isn't really iced properly, the cake was so moist and the icing was light and flavorful. I think the icing would have been even better with a little more nutella, but it was still delicious as is.


We added some strawberries to the top of the cake, which were very tasty with the chocolate.


They reminded how good the strawberry + chocolate combo is!

So good until the last bite.


Chocolate Cake with Nutella Whipped Cream Frosting
makes 1 2 layer 8 or 9 inch cake
from Pamela Brandao

Ingredients:
for the cake: 
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs
1 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

for the frosting:
2 cups heavy whipping cream
1 1/4 cups nutella

Directions:
To make the cake, preheat oven to 350F. Grease 2 8 or 9 inch round cake pans. Set aside.
Combine the buttermilk, oil, eggs, and vanilla in a medium bowl. Set aside. 
Sift together the flour, sugar, cocoa, baking soda, and baking powder into the bowl of an electric mixer. Add the salt. Combine on low speed with a paddle attachment until combined. Slowly add the wet ingredients to the dry ingredients with the mixer on low speed, scraping the bottom of the bowl as needed. While the mixer is still on low speed, add the coffee. Divide batter evenly between the prepared pans and bake 35-40 minutes, until a toothpick comes out clean.
Cool the cakes in the pans for 15 minutes and then turn onto wire racks to cool completely.
To make the frosting, whip the heavy cream until thick and fluffy. Place the nutella in a separate bowl and gradually fold the whipped cream into the nutella. Add nutella to taste.
FFrost the cake rounds with the frosting and serve.

6 comments:

  1. Looks beautiful too!

    ReplyDelete
  2. Jessica_AKitchenAddictionJune 18, 2012 at 3:58 AM

    This sounds incredible! I love chocolate and strawberries!

    ReplyDelete
  3. Yes. Nutella. I can never stay away. This looks great!

    ReplyDelete
  4. This cake looks delicious! I find it hard to share a kitchen, I'm sure I'll learn!

    www.bake-online.co.uk

    ReplyDelete
  5. I definitely prefer to cook and bake alone, but it's easier to share the space if you're with someone you like and if their kitchen is HUGE (which was the case here). :)

    ReplyDelete
  6. nutella whipped cream frosting? ooh sign me up now! mmm

    ReplyDelete

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