Chocolate Nutella Cake is exactly what it sounds like . . . AMAZING! The "frosting" is straight-up Nutella and the cake is soaked in a hazelnut syrup and Frangelico Crème Anglaise. It's a crowd pleasing dessert for any celebration!
Makes 1 (8-inch) cake
Preheat the oven to 350°F, and adjust a rack to the center of the oven.
Line an 8-inch cake pan with parchment paper. (The pan should be at least 3 inches deep). Then butter the entire surface of the inside and dust it with flour.
You can either purchase two 8-inch, round cake boards, or use the bottom of the cake pan and trace around it, twice, on a large piece or cardboard. Set the two round cake boards aside.
Again, using the spatulas, carefully move the second layer of the cake on top of the fillings. Gently use your hands to press in down on the cake. Repeat the layering process, ending by placing the last layer of the cake on top. (This last layer should be the first one you removed after slicing the cake -- it's the layer that was at the bottom of the pan during the baking process.)
Drizzle the last third of the syrup on the top of the cake, and then spread on a thin layer of the Nutella, about ½ cup. Place the cake in the freezer for at least 30 minutes.
This cake should be refrigerated for at least a couple of hours, but remove it about 30 minutes before you are ready to cut and serve.
If you're not comfortable slicing the cake into thirds, you can use 3 (8-inch) cake pans to make thinner cakes that you can stack.
Cooking times might vary slightly depending on how your oven is calibrated, the pan you use, etc.
Please note that most of the prep time for this cake is cooling time.
This is not a sponsored post.