Flavourful Nutella Hot Chocolate Cake Recipe

Any sweet tooth will be satisfied by this Nutella Hot Chocolate Cake, and any chocolate lover will like it.

Because hot chocolate is a popular holiday drink, I figured that preparing a hot chocolate cake would be a lot of fun. However, adding Nutella was the finest option; it dramatically elevates this cake.

Looking for a tasty christmas cake this holiday season? The dark chocolate cake is light and fluffy and it’s not too sweet which makes for the perfect balance with the nutella buttercream and marshmallow fluff. With all these ingredients, layered together this rich and decadent cake tastes just like a cup of hot chocolate. Serve your holiday guests a piece of this cake with a nicely lit fire for the perfect winter night! #xokatierosario #nutellacakerecipe #hotchocolatecake #christmascakeideas

Ingredients

Dark Chocolate Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup dark chocolate cocoa powder
  • 1 Tablespoon baking soda
  • 1 teaspoon salt
  • 4 whole eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup brewed coffee (or 1 cup hot water & 1 TBSP espresso powder)

Nutella Buttercream

  • 1 cup (or 2 sticks) unsalted butter, room temperature
  • 1 cup Nutella or chocolate hazelnut spread
  • 1/2 cup cocoa powder, sifted
  • 7 cups powdered sugar, sifted
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4-6 Tablespoons heavy cream

White Chocolate Water Ganache Drip

  • 6 ounces (or 2/3 cups) white chocolate candy melts
  • 1 ounce (or 2 Tablespoons) warm water

Filling

  • 2/3 cups marshmallow fluff, store-bought
  • 1/2 cup Nutella, melted

Garnish

  • 10-12 large marshmallows
  • 1 paper straw

Instructions

Dark Chocolate Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Nonstick spray three 6-inch round cake pans or two 8-inch round cake pans, then cover the bottoms with parchment paper and spray again. Remove from the equation.
  2. Combine the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, and salt in the stand mixer bowl fitted with the paddle attachment. Remove from the equation.
  3. On low heat, whisk together the eggs and vegetable oil until thoroughly combined.
  4. Pour in the buttermilk and the coffee that has been made. Mix for 30 seconds on medium. Scrape the bowl’s sides clean.
  5. Bake for 35-40 minutes, or until a toothpick inserted in the middle of each cake comes out clean or with a few wet crumbs.
  6. Remove cakes from oven and cool for 10 minutes in pans before inverting onto cooling racks to cool fully — cover cakes in plastic wrap and freeze for 30 minutes to chill.

Nutella Buttercream

  1. Beat the butter and nutella in a stand mixer bowl fitted with the paddle attachment until light and fluffy, about 2 minutes.
  2. Reduce the speed of the mixer to low and add the chocolate powder. The powdered sugar is then gently added, followed by the salt, vanilla essence, and heavy cream. Mix until everything is well blended. Mix until all of the ingredients are thoroughly combined. Scrape down the bowl’s sides.
  3. Increase the mixer’s speed to medium-high and beat the frosting for 5 minutes, or until light and fluffy. As needed, add a little dot of green and yellow gel food color. Then, on low, mix for 2 minutes to remove any remaining air bubbles.

White Chocolate Water Ganache Drip

  1. Melt white chocolate candy melts and water in a medium glass dish in the microwave. Heat the chocolate candy melts for 30 seconds at a time until they are mostly melted.
  2. Then, using a rubber spatula, combine everything. Mix until the chocolate and water are evenly distributed and streak-free. If there are any bits of chocolate, heat for 10 seconds at a time until the chocolate is completely melted, or strain the chocolate with a fine mesh sifter.
  3. Pour the chocolate into a squeeze bottle to make it easier to hold when decorating. If the chocolate drop becomes too cold and hardens, reheat for 5-10 seconds in the microwave, shaking or stirring to ensure that everything is at the same temperature. If you overheat the chocolate, it will separate and you will have to combine it again.

Assemble

  1. Unwrap the cake layers after removing them from the freezer. Next, chop off the domes of the cakes with a serrated knife to make the layers flat and even.
  2. Apply a tiny quantity of buttercream to the cake board’s center. Place the cooled dark chocolate cake on the cake board, cut side up.
  3. Apply a thin layer of nutella buttercream on the cake and pipe a buttercream circle around the borders.
  4. Fill the ring of buttercream with 1/3 cup marshmallow fluff filling. After that, sprinkle melted nutella over the filling.
  5. Place another cake layer on top, cut side down. Crumb coat with nutella buttercream and freeze for 30 minutes to finish another layer.
  6. Cover the cake with a thick layer of nutella buttercream. Fill up any holes with extra buttercream using an offset spatula. Then smooth out the sides of the cake with a cake scraper. Make the top edges crisp and smooth with the offset spatula.
  7. Add the white chocolate water ganache to the edges and top of the cake, dripping down the sides and top. Smooth the ganache on top using a little offset spatula.
  8. To finish this hot chocolate cake, place the giant marshmallows on top and add the paper straw. Allow to cool before serving and enjoying.

Notes:

  1. Read through all of the ingredients and directions to get a better sense of how long this cake will take and what you’ll need.
  2. This cake recipe calls for 1/2 cup buttermilk; if you don’t have any, you can simply make your own by mixing 1/2 cup whole milk with 12 teaspoon lemon juice or white vinegar.
  3. The cake layers can be baked ahead of time. Wrap the cake layers in plastic wrap and place them in the freezer for up to a month.
  4. The buttercream may be made ahead of time and stored in the refrigerator overnight. Then remove them to allow them to return to room temperature. Before re-whipping the buttercream, make sure it’s at room temperature.
  5. This cake recipe creates three 6-inch round cake layers or two 8-inch round cake layers from a single batch. To prepare enough cake batter for three 8-inch cake layers, double the cake recipe.
  6. At room temperature, serve the cake.
Looking for a tasty christmas cake this holiday season? The dark chocolate cake is light and fluffy and it’s not too sweet which makes for the perfect balance with the nutella buttercream and marshmallow fluff. With all these ingredients, layered together this rich and decadent cake tastes just like a cup of hot chocolate. Serve your holiday guests a piece of this cake with a nicely lit fire for the perfect winter night! #xokatierosario #nutellacakerecipe #hotchocolatecake #christmascakeideas

Source: XO, Katie Rosario

Don’t miss interesting posts on Onnewslive

Leave a Reply