Once upon a time, I was born. Once upon a different time, many moons later, I spent a not insignificant amount of time watching cooking shows, baking shows, cooking competitions, baking competitions... don't even get me started on the documentaries. Suffice it to say I like to fiddle around in the kitchen. The union of these two events has resulted in the tradition of baking my own birthday cake every year. The rules are: no box mixes, no repeats, and it has to be level 110 fabulous. This year came down to Nutella or Oreo cake, but I finally landed on the Nutella. It didn't *quite* go off without a hitch, but man... it's good. Really good. It's also rich. Really rich. Even eating it solo, no one could stomach more than half a slice. But unanimously, that half was deemed to be delicious. It also looks very fancy. One must confess to feeling a bit like a Great British Baking Show contestant when adding the final touches. The frosting turned out a little patchy because I left it too thick, but overall, I'm going to call this year a success!
Ingredients:
Cake
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup water
Nutella frosting
2 cups salted butter1 cup shortening
2 cups Nutella
10 cups powdered sugar
5-6 TBSP milk or water
Chocolate ganache
6 oz semi-sweet chocolate chips1/2 cup heavy whipping cream
Ferrero Rocher candies
Directions:
- Prepare four 8-inch cake pans with parchment paper circles in the bottom and grease the sides.
- Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk, and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well.
- Pour batter into prepared pans and bake at 300 F for about 25 minutes or until a toothpick comes out with a few crumbs. I only had 2 pans, so I baked them in 2 batches with about 1 1/2 cups of batter per pan. Remove from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make icing while the cakes cool. Beat together butter and shortening until smooth. Add Nutella and mix until incorporated, then slowly add half of the powdered sugar. Add 2-3 TBSP of milk or water and mix until smooth, then add remaining powdered sugar and continue beating. Add more water or milk until the frosting is the right consistency.
- Once cakes are cool, remove cake domes with a large serrated knife. Place first layer of cake on a plate or cardboard cake circle. Add about 3/4 cup of frosting and spread into an even layer. Repeat for the next two layers. Top with final layer of cake, then frost the top and outside.
- To make the chocolate ganache, place the chocolate chips in a medium sized bowl. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder on top and spread evenly. It's easiest to do this with a squeeze bottle. Allow the ganache to solidify a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher candy.
Source: Life, Love and Sugar