For Nutella Fanatics Like Me

For some reason, I keep coming across a variety of Nutella recipes...um, thank you universe. It’s no secret that I love – no, am slightly obsessed with – Nutella. And oddly, it’s sentimental to me because it always reminds me of my time in Italy. I wish I had a photo of some of the enormous jars of Nutella sold in the grocery markets and even at gas stations. I don’t know why I never took a photo of it…maybe I just took it for granted while I was there or didn’t want to seem touristy.  As if a person-size container of Nutella was completely normal. Oh, how I miss those days…

Also, while living in Italy, I ate this same breakfast almost every morning:  A piece of toast topped with peanut butter, Nutella and sliced bananas. One of the best breakfast or mid-day snacks ever. 

But, of all the Nutella recipes that I’ve seen lately this one really takes the cake (pun intended).  I’m hoping this cake magically and mysteriously appears on my birthday (hint, hint). Another option, if you’re in a hurry or intimidated by fancy recipes (like me), make chocolate cupcakes using a box mix and then make the frosting cream recipe below for the topping. Either way, guaranteed to be DELICIOUS. 

CHOCOLATE HAZELNUT CAKE

Ingredients

FOR THE CAKE:

2 cups All-purpose Flour

½ cups Unsweetend Cocoa Powder

1-½ teaspoon Baking Soda

½ teaspoons Salt

1 stick Butter, At Room Temperature

1 cup Granulated Sugar

1 cup Light Brown Sugar

2  Large Eggs, At Room Temperature

2 teaspoons Vanilla Extract

1 cup Lukewarm Water

½ cups Buttermilk

FOR THE CREAM:

8 ounces, weight Mascarpone Cheese, At Room Temperature

¾ cups Powdered Sugar

1 teaspoon Vanilla Extract

1-¼ cup Heavy Whipping Cream

2-½ cups Nutella, Divided

1-½ cup Chopped Hazelnuts, For Topping

Preparation Instructions

Preheat oven to 350ºF.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly into 2 8-inch round pans that have been greased and floured. Bake for about 30 minutes or until an inserted toothpick comes out clean.

To make the cream, whip together cheese, sugar, vanilla, and heavy whipping cream with electric beaters until peaks form. I chill a stainless steel bowl in the freezer so it whips faster. Add 1 cup Nutella and beat until well blended.

Microwave the remaining 1 1/2 cups Nutella (for the inside layer) for 30 seconds or until it is easy to spread but not too loose that it will run off your cake. Spread evenly over the bottom layer of the cake and set in the freezer for 5 to 10 minutes. Once the Nutella layer sets, spread a layer of chocolate hazelnut whipped cream over it. Top with other cake layer and frost the sides and top of the cake with cream. Top with chopped hazelnuts. Feel free to pipe a design around the top and bottom sides of the cake; you will have more than enough cream to do so!