Decadent Nutella Custard Cake Recipes

NUTELLA® CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
• Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
• Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
• To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
• To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
• Frost entire cake with buttercream frosting and chill for at least 1 hour.
• For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

DECADENT NUTELLA CUSTARD CAKE

Steps:

• Cake base.
• Preheat oven to 300 F
• Whip egg whites using a mixer until they are firm.
• Add sugar slowly.
• When egg whites and sugar are well blended add lemon juice.
• Transfer the mixture onto parchment paper placed inside a baking pan.
• Let the cake bake at 250 F for 1hour.
• After its done let it cool for 15-20 minutes.
• Custard.
• Place one large pot filled with water half way on the stove to boil.
• Place jars of nutella into hot water so it softens while you prepare the custard
• While you wait for the water to boil mix the egg yolks, eggs, flour, sugar, and 2 tablespoons of milk. Mix it in a pot that can fit inside the larger pot with boiling water. If you have a double boiler that's perfect!
• When the water starts boiling reduce it to a simmer and place the pot with the mixed ingredients on top of the pot with boiling water.
• Slowly add the rest of the milk.
• Cook until the mixture thickens. Stir continuously to avoid burning and/or scrambled eggs!
• Remove from heat and let cool.
• When the custard is luke warm add previously whipped butter.
• Add 3 vanilla sugars into 1/3 of the custard (white custard).
• Add softened nutella into the remaining 2/3 of the custard (chocolate custard).
• Whip the whipping cream.
• Layer the cake.
• Cake base.
• White custard mixture.
• Graham crackers briefly dipped into milk.
• Chocolate custard mixture.
• Whipped cream.
• Optional: crush some of the graham crackers and spread the crumbs on top of the whipped topping.

EASY CUSTARD CAKE

Steps:

• Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.