Nutella-Chocolate Cake With Nutella Frosting
When news came out that Nutella decided to settle a lawsuit filed by Athena Hohenberg, for $3.05 million, I felt rebellious. I was sending Facebook statuses and Tweet loves and hugs and kisses to Nutella. I mean, I love Nutella and I admit that my family loves eating hazelnut spread off of a spoon sometimes for that quick sweet cravings but I never actually served it on a toast for breakfast on a daily basis even though the commercial made it so appealing to do so. Screw that. I made these treats instead: SELF-FROSTING NUTELLA CUPCAKES, Banana Bread With Nutella, Crepes With Nutella & Raspberry Sauce, Classic Pound Cake With Nutella, Chocolate-Nutella Brownies, Nutella-Chocolate Cake With Nutella Frosting which I’m posting below, and nutella-chocolate chips cookies which I’ll write about some other day.
$2.5 million of that $3.05 million settlement by the way is going to be distributed to anyone who bought Nutella from Jan. 1, 2008 to Feb. 3, 2012, or Aug. 1, 2009 to Jan. 23, 2012 in California. That is if they file a claim, of course.
I’m sure you can guess by now that I’m not filing my claim. Nope. I went to the store and bought a jar instead. I even took a picture of the Nutella jars for the Instagram just to show them some more love.
So the recipe for Nutella-Chocolate Cake With Nutella Frosting… I’m getting to that…
I used that chocolate cake recipe from the Chocolate Cupcakes W/ Coconut Buttercream Frosting recipe which I adapted from Cupcake Bakeshop. I just added Nutella for a twist, then made a basic buttercream frosting with nutella as well. Hey, if you’re going to make a nutella cake, you might as well double the nutella goodness, right?
Nutella-Chocolate Cake With Nutella Frosting
Ingredients
- 3/4 cup butter (1-1/2 sticks)
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cocoa powder
- 1 1/2 cup milk
- 2 tsp vanilla extract
- 3/4 cup nutella spread
- 1/3 cup butter
- 1/2 cup nutella spread
- 3 cups confectionery sugar
- 2 tbsp milk
Instructions
- Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating 30 seconds after each addition.
- In another bowl, combine the flour, baking soda, and salt. Add them into the mixing bowl. Add the cocoa powder too. Beat to combine the whole thing together.
- Add in the milk, vanilla, and nutella. Beat for the last time. Lightly butter and dust with flour 2 cake-round pans. Pour batter into the pans, in equal parts.
- Preheat the oven to 350 degrees.
- Bake cake for about 25-30 minutes or until a cake tester(toothpick) comes out clean. Let the cake cool completely before frosting.
- FROSTING. Mix butter and nutella together. Add the powdered sugar and continue to beat until combined. Add milk if the frosting is too thick for your taste.
- Carefully cut the top part of the first cake. Place the cut portion in the bottom. Frost the “top” of that cake. Cut the top part of the second cake. Place the cut part on top of the first cake. Frost the cake completely.
Enjoy!
