I wanted to try something a little bit different the other day and was craving a rich piece chocolatey cake! I wanted to make that divine peanut butter frosting I have already posted about a few times now, but ate the apartment out of peanut butter that morning, however, I did have a giant, family sized Nutella in the cupboard so decided to improvise a little and use the same recipe but with Nutella in place of peanut butter! Also, I wanted to change up the filling and have a nice crunchy surprise, getting inspiration from the crunchy chocolate filling typically found in ice cream cakes. All in all, the cake turned out wonderful, just like what I was going for; very rich, very chocolatey, very crunchy and very satisfying! My husband and good friend Joe referred to the cake as ‘tempura cake!’
Chocolate Cake (adapted from Ina Garten):
- 1 3/4 cup flour
- 1 1/2 cups sugar
- 3/4 cups dark chocolate cocoa powder
- 2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temp
- 1 t vanilla
- 1 cup strong coffee or espresso
Pre-heat the oven to 350 degrees. Grease and flour two cake pans or line with parchment paper.
Add the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low-speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. With mixer still on low, add a small amount of the coffee to temper the mixture then add the rest slowly, just until combined. Pour the batter into the prepared pans and bake for 35 minutes. Cool in pans on wire racks for 10 minutes, then turn out onto racks to finish cooling. Let cool completely.
- 1/3 cup sliced almonds
- 1/4 cup powdered sugar
- 2 large egg whites
- 1 T sugar
- 1 cup Nutella
- 2 T butter, room temp
- 3 ounces chocolate chips (1/3 – 1/2 a bag)
- 1 cup Rice Krispies
Lower oven temperature to 325 degrees. Trace the shape and size cake pan you used onto a sheet of parchment paper or aluminum foil and lay it on a large baking sheet. (For example, I used two 8-inch round cake pans so I traced an 8-inch round circle on foil and placed it onto a baking sheet).
In a food processor, pulse the almonds with the powdered sugar until they’re finely ground and combined well. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, takes a few minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment or foil to fill the shape you traced out. Bake for about 15 minutes, until lightly browned and firm. Let cool.
In a double boiler (or however you want to really), heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and stir in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.
- 1 cup Nutella
- 1/2 cup powdered sugar
- 5 T butter, softened/room temp
- 1 t vanilla
- 1/3 cup heavy cream
Beat Nutella and butter until smooth. Gradually add in powdered sugar, beating until smooth and combined. Add vanilla and cream, beating until combined.
Once cake is cool and filling is chilled, place one cake layer, top down (cutting top off if necessary so that it is smooth and flat, placing cut side down if cut), onto a serving plate. Flip chilled meringue onto cake, peel off parchment or foil. Put other cake, top side (or cut side) down so top is smooth and flat on top of meringue. Cover with Nutella frosting, and ENJOY!!