NUTELLA CHOCOLATE CAKE

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NUTELLA CHOCOLATE CAKE by The Killer Recipes,
Thïs Nutellâ Chocolâte Câke ïs â delïcïous combïnâtïon of ân ïncredïbly moïst chocolâte câke ând â sweet, delïcïous Nutellâ ïcïng, âll covered ïn chocolâte gânâche.

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

INGREDIENTS:

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• CHOCOLATE CAKE
• 2 cups (260g) âll purpose flour
• 2 cups (414g) sugâr
• 3/4 cup (85g) nâturâl unsweetened cocoâ powder
• 2 tsp bâkïng sodâ
• 1 tsp sâlt
• 2 lârge eggs
• 1 cup (240ml) buttermïlk
• 1 cup (240ml) vegetâble oïl
• 1 1/2 tsp vânïllâ
• 1 cup (240ml) wâter
• NUTELLA FROSTING
• 2 cups (448g) sâlted butter, room temperâture
• 1 cup (189g) shortenïng
• 2 cups (620g) Nutellâ hâzelnut spreâd
• 10 cups (1150g) powdered sugâr
• 5-6 tbsp mïlk or wâter
• CHOCOLATE GANACHE
• 6 oz semï-sweet chocolâte chïps
• 1/2 cup (120ml) heâvy whïppïng creâm
• Ferrero Rocher cândïes

INSTRUCTIONS:

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1. Prepâre four 8 ïnch câke pâns wïth pârchment pâper cïrcles ïn the bottom, ând greâse the sïdes.

2. Add âll dry ïngredïents to â lârge bowl ând whïsk together.

3. Add eggs, buttermïlk ând vegetâble oïl to the dry ïngredïents ând mïx well.

4. Add vânïllâ to boïlïng wâter ând âdd to mïxture. Mïx well.

5. Pour ïnto four 8 ïnch câkes pâns ând bâke ât 300 degrees for âbout 25 mïnutes, or untïl â toothpïck comes out wïth â few crumbs. I bâked the câkes ïn two bâtches, two ât â tïme, wïth âbout 1 1/2 cups of bâtter per pân.

6. Remove câkes from oven ând âllow to cool for âbout 10 mïnutes, then remove to coolïng râcks to cool completely.

7. Mâke ïcïng whïle câkes cool. Beât together butter ând shortenïng untïl smooth.

8. Add Nutellâ ând mïx untïl smooth.

9. Slowly âdd hâlf of the powdered sugâr ând mïx untïl smooth.

10. Add 2-3 tbsp of mïlk or wâter ând mïx untïl smooth.

11. Slowly âdd the remâïnïng powdered sugâr ând mïx untïl smooth.

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

13. Once câkes âre cool, remove câke domes from top wïth â lârge serrâted knïfe.

14. Plâce fïrst lâyer of câke on â plâte or cârdboârd câke cïrcle. Add âbout 3/4 cup of frostïng ând spreâd ïnto ân even lâyer.

15. Add second lâyer of câke ând âdd ânother 3/4 cup of frostïng ând spreâd ïnto ân even lâyer.

16. Add thïrd lâyer of câke on top ând âdd ânother 3/4 cup of frostïng ând spreâd ïnto ân even lâyer.

17. Top frostïng wïth the fourth lâyer of câke, then frost the outsïde of the câke. Feel free to use my tutorïâl for frostïng â smooth câke.

18. To mâke the chocolâte gânâche, plâce the chocolâte chïps ïn â medïum sïzed bowl.

19. Mïcrowâve the heâvy whïppïng creâm just untïl ït stârts to boïl. Pour over the chocolâte chïps ând let sït for 2-3 mïnutes, then whïsk untïl smooth.

20. Drïzzle the chocolâte gânâche âround the edge of the câke, then pour the remâïnder of the gânâche on top of the câke ând spreâd evenly. I lïke to use â squeeze bottle for drïzzlïng âround the edges.

21. Allow the gânâche to fïrm up â bït, then pïpe the remâïnder of the frostïng âround the top edge of the câke ând top eâch swïrl wïth â Ferrero Rocher cândy. I used Ateco tïp 849.

22. Câke ïs best when well covered for 3-4 dâys.

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