Nutella Chocolate Layer Cake

Name: Nutella Chocolate Layer Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 14
Ingredients: 1 cup milk (2% or whole milk); 1 cup vegetable oil or melted cooled butter; 1½ cups granulated sugar; 2½ cups cake flour; ½ cup dutch processed unsweetened cocoa; 2 large eggs (room temperature); 1 large egg yolk (room temperature); ½ teaspoon salt; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 2 teaspoons instant coffee (you can also use regular or decaf coffee or replace with ⅓ cup brewed coffee or even chocolate milk); ⅓ cup water*; 1¼ cups Nutella**; 2 cups whipping or whole cream (at least 30% fat content); 2 tablespoons Mascarpone; 3-4 tablespoons dutch processed unsweetened cocoa or chocolate shavings

Prep 45 min Cook 35 min Serves 14 Source

Ingredients

1 cup milk (2% or whole milk)
1 cup vegetable oil or melted cooled butter
1½ cups granulated sugar
2½ cups cake flour
½ cup dutch processed unsweetened cocoa
2 large eggs (room temperature)
1 large egg yolk (room temperature)
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons instant coffee (you can also use regular or decaf coffee or replace with ⅓ cup brewed coffee or even chocolate milk)
⅓ cup water*
1¼ cups Nutella**
2 cups whipping or whole cream (at least 30% fat content)
2 tablespoons Mascarpone
3-4 tablespoons dutch processed unsweetened cocoa or chocolate shavings

Steps

1
Pre-heat oven to 350F / 180C. Grease and flour or spray two 9 inch / 23cm round cake pans.
2
In a large bowl beat together for approximately 2 minutes, the milk, oil, sugar, flour, and eggs then sift in the cocoa, baking powder, salt add the vanilla, beat again until smooth.
3
Pour the batter evenly into the prepared cake pans. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Remove from oven, let cool in the pan for about 15-20 minutes then remove from the pan to a wire rack, let cool completely.
4
In a small bowl add the warm water and the instant coffee stir to dissolve, or use brewed coffee.
5
Place the Nutella in a small bowl and place the bowl over a small pot of boiling water let the Nutella thin so that it is easier to cover the cake (about 5 minutes).
6
Place one of the cakes (slice off a little of the rounded top part of both cakes so they sit firmly on the plate) up side down on a serving plate and drizzle with ½ the coffee, cover with half the Nutella or chocolate ganache** or chocolate spread. Cover lightly (tent style) and refrigerate for 10-15 minutes to firm up the filling.
7
While the cake is in the fridge, in a medium/large bowl, whip the cream and Mascarpone until very thick. Remove the cake from the fridge and cover with half the whipped cream mixture.
8
Place the second cake on top and drizzle with the remaining coffee, cover with the remaining Nutella, again cover lightly and refrigerate for 10-15 minutes. Remove the cake from the fridge and cover with the remaining whipped cream mixture. Cover and refrigerate the cake for approximately 5-6 hours before serving or better yet overnight. Bring to room temperature (30-45 minutes) then dust with cocoa or chocolate flakes if desired before serving. Enjoy!
9
** If you don' like Nutella you can always substitute with a chocolate ganache. In a heatproof bowl place 4 ounces chopped dark chocolate heat ½ cup whipping cream (or whole cream) to almost boiling then pour over chopped chocolate let sit for 10 minutes and then stir until smooth, let cool until thickened and spreadable.