Chocolate Cake with Nutella Frosting
Scott's friend Margaret introduced us to Nutella Frosting from Sally's Baking Addiction. It is a game changer. Another secret to the cake? Spread crushed up Ferrero Rocher candies on one of the layers. I am going to try crunching up wafers and mixing them into the frosting next time. Also gonna try spreading a thin layer of chopped hazelnuts on a layer.
I made my favorite American German Chocolate Cake, made to the Hungarian taste.
Ingredients for Nutella frosting
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
4 cups (460g) confectioners’ sugar
3/4 cup (225g) Nutella
1/3 cup (80ml) heavy cream or whole milk
1 teaspoon pure vanilla extract
pinch salt
6-10 Ferrero Rocher candies
NOTES This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
- Remove cakes from the freezer and carefully cut the cake in half, for 2 layers. Wait about 20 minutes after taking it out of the freezer before slicing. I use a flat serrated knife that is wider than than the cake. Place one hand flat on the top of the cake and with gentle sawing motion, cut through the cake, creating 2 layers. Repeat with the other cake. You will have 4 layers at this point. For fancy cakes, I use 6 layers.
- Smooth a thin layer of Nutella buttercream over the first cake layer. Stack the second cake round on top, and repeat. Pro tips: (1) I will flip the best looking "bottom" over and save it for the top layer of the cake.
- Between the 2nd + 3d or 3d + 4th layers, unwrap Ferrero Rocher candies and crunch them. Place the crunched up candies on top of a light layer of frosting.
- To finish: Frost a "skim coat" on the top and sides and put back in the freezer for 30 mins if you have time. Refreezing at this point allows you to put another layer of frosting on without crumbs getting embedded.
- The cake can be completely frosted, left skim coated on the sides, or left with the sides bare. Garnish with chocolate sprinkles or shavings from a good quality chocolate bar (use a vegetable peeler to shave the chocolate bar or a grater for finer shavings).
