Chocolate Cake with Nutella Icing
Servings 12
Ingredients
Nutella Icing:
- 2 sticks softened butter 226 g
- 13 ounces Nutella
- ½ teaspoon salt ¼ teaspoon if morton
- 1 tablespoon vanilla bean paste 2 teaspoons vanilla extract
- 14 ounces powdered sugar
- ¼ cup heavy cream or 4 tablespoon milk
Black Magic Cake (see note on origin below)
- 2 2/3 cups all-purpose flour 320 g
- 3 cups granulated sugar 600 g
- 1 1/8 cup cocoa 135 g
- 1 tablespoon baking soda 17 g
- 1.5 teaspoon baking powder 6 g
- 1.5 teaspoon salt 5 g
- 3 eggs
- 1 tablespoon vanilla extract 15 ml
- 1.5 cup buttermilk 350 ml
- .75 cup oil canola or vegetable 175 ml
- 1.5 cup hot coffee 350 ml
Instructions
Cake:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into 3 greased and floured 8" or 9" round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
- Set aside to cool
Nutella Icing:
- In a large mixing bowl or the base of a stand mixer, cream together the softened butter and nutella until well combined (3 minutes)
- Add the salt, vanilla bean paste, and powder sugar and mix on low until combined (it will be clumpy)
- Add in the heavy cream and mix on low until combined. Then turn up the speed to medium high and beat until fluffy (about 3 more minutes)
- Ice the cake with Nutella Icing
Notes
Cake recipe based off of the classic “Hershey’s Black Magic Cake”