Nutella Buttercream Chocolate Cake

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Here is a fun recipe. Use a knife to cut the wafer cookies in half before adhering them with buttercream to the side of the cake. One last tip – maybe think twice about decorating with finely grated white chocolate on the top of the cake. I thought this would be a nice touch but I think it ended up looking like shredded cheese. Still tastes great!

Nutella Buttercream Chocolate Cake 1Nutella Buttercream Chocolate Cake

Ingredients – Cake
1 package (18.25oz) devil’s food cake mix with pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla
3/4 cup Nutella

Ingredients – Frosting

1/2 cup semisweet chocolate chips
1 cup butter, softened to room temperature
1 small jar Nutella
4 cups sifted powdered sugar
1/4 cup dark cocoa powder
1/4 cup whole milk
2 teaspoons vanilla extract
About 60 4-inch Pirouette Wafer Cookies, preferably Pepperidge Farm brand (2 cans, optional)

Preparation – Cake

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, Nutella, and vanilla in a large mixing bowl.
3. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
4. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
5. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
6. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
7. Allow to cool completely, 30 minutes more.

Preparation – Frosting

1. Place the chocolate chips in the microwave on high for about 90 seconds, stopping to stir every 20-30 seconds. Stir until completely melted and smooth. Set aside.
2. Beat the butter and Nutella on medium-high speed until creamy. Beat in the melted chocolate chips.
3. Add the powdered sugar one cup at a time.
4. Beat in the cocoa, milk, and vanilla until smooth.
5. Once the cakes are cool frost cake and decorate with Pirouette Wafer Cookies.

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