Nutella Cake Recipes

NUTELLA CAKE

Steps:

• Preheat the oven to 350 degrees and spray an 8" springform pan with baking spray.
• In a stand mixer, using the paddle attachment add the eggs (with a whisk attachment) on medium speed for 2-3 minutes.
• Microwave Nutella for a few seconds to loosen it up and add in while beating the eggs until fluffy and incorporated, for 1 minute.
• Add in the flour gently with a spatula until just combined.
• Pour batter into springform pan and spread evenly.
• Bake for 35-40 minutes, until a toothpick comes out clean.

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.

NUTELLA CAKE

Steps:

• Preheat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
• Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the Nutella until well combined. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla.
• With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
• Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs.
• Cool the cake in the pans for 10 minutes. Invert the cakes onto a wire rack, peel the parchment paper off the bottoms, and allow the cakes to cool completely.
• Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
• Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm it will melt the butter.)
• Switch to the paddle attachment and gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.) Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds. If at any point the mixture looks curdled, don't panic. It will come together, just let it keep mixing.
• Add the Nutella and continue to mix on medium until incorporated. If the frosting seems too thick, mix on medium-low speed to slightly deflate the egg whites. This will thin the frosting out.
• Place one cake layer onto a serving platter. Add 1 cup of frosting and spread it to the edge with a spatula. Repeat with a second cake layer, topping it with 1 cup of frosting. Add the third cake layer and cover the top and sides of the cake with frosting.
• Sprinkle with chocolate shavings if desired.

NUTELLA CAKE

Steps:

• preheat your oven to gas mark 5/190 degrees / 375 F
• and line your cake tin(s)
• using a large bowl and wooden spoon cream the sugar and butter together until light and fluffy.
• add the eggs in and beat until smooth. sift the flower and fold it into the mixture, if it feels dry add a little milk.
• add the nutella and mix well.
• put the mixture into your lined tin and use the back of a spoon to level the mixture out.
• place your tin in the oven and check after 20 minutes, if cooked turn the cakes out onto a cooling rack,peel off the greaseproof paper, turn over and leave to cool before decorating!
• melt 250g of nutell in the microwave for 5 seconds on high, pour over the cake and add sweets or nut to make it extra special!
• hope you enjoy your super chocolatey cake ! :)

NUTELLA® CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NUTELLA CAKE RECIPE BY TASTY

Steps:

• Mix all the wet ingredients in a bowl. Then add all the dry ingredients and mix well.
• Transfer batter to a microwave-safe container and microwave on high for 2-3 minutes.
• Microwave batter for about 2 - 3 minutes.
• Top with sprinkles or chocolate morsels and serve!
• Enjoy!