Mom's Favorite Chocolate Nutella Cake & Special Slice
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@whiskworthtasting
Makes a 8 or 9 inch 3 layer cake (feeds 25)
Total Time: 3 hours
Bake Time: 35 minutes
Prep & Decorating time: 2 hours 25 minutes
Decorate a unique slice for your mom to show her love and appreciation. Celebrate the sweetest mom every day with this adorable chocolate Nutella cake.
438g all-purpose flour (spooned & leveled)
124g unsweetened natural cocoa powder
700g granulated sugar
4 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
4 teaspoons espresso powder
240ml vegetable oil (or canola oil)
4 large eggs, at room temperature
4 teaspoons pure vanilla extract
360g sour cream, room temperature
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
6 sticks unsalted butter, room temperature
1600g powdered sugar
1.5tsp salt
3/4 cup heavy cream, room temperature
2TBSP vanilla extract
2 cups Nutella, divided (you will mix half into buttercream, the other half can be piped in between layers as straight Nutella filling)
NOTE: You will divide this big batch of buttercream to make some nutella buttercream, and keep the rest as vanilla buttercream so you can color it properly for the floral design. If you don't have a 5qt or larger mixer, split the recipe and make in batches.
Preheat oven to 325F Convection or 350F Standard. Spray 3 8 or 9 inch pans with baking spray (non-stick spray with flour) or regular non-stick spray and parchment rounds.
Whisk the dry ingredients together in a large bowl. In another bowl, whisk the oil, eggs, and vanilla, then add the sour cream and buttermilk and whisk again. Add the dry ingredients to the wet ingredients and whisk together (will be thick). Finally add the hot coffee and whisk well to combine.
Pour into prepared pans and bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before continuing with recipe.
In a large stand mixer fitted with paddle attachment, mix butter on med-high until light and fluffy, about 8 minutes. Add remaining ingredients, mix on low, then med-high for 2 mins.
Remove about 2/3 of the buttercream and mix with 1 cup of Nutella to make Nutella buttercream. Taste, add more Nutella if desired.
Crumb coat your cake using chilled cake layers (either well-chilled in the fridge or frozen). Begin with 1 layer of cake, then nutella buttercream, then Nutella filling (I use a piping bag to pipe a swirl in between each layer). Repeat with second layer of cake, buttercream & filling. If layers start to slide, refrigerate immediately before continuing.
Once all three layers have been stacked, crumb coat your cake and refrigerate for about 20 minutes.
Mix your remaining vanilla buttercream into whatever three colors you would like to use for the Ombre effect on the outside. Pipe in stripes onto the outside of your cake, blend with an offset spatula, then smooth. Chill your cake again.
Next prepare your floral piping tips for "mom's slice." I used the following piping tips: Piping tips K45 (purple) T17 (white border), K01 (white writing), K23 (green leaves), K26 (blue) K16 (yellow), S2 Russian tip (pink).
Once your cake has been chilled, mark out your triangle slice on top and on the sides of the cake with your smoother. Start adding your floral elements. I started with small rosettes, then hydrangeas and drop flowers. Finally, add leaves and "mom's slice" and an arrow on top.
Finally, share with mom & celebrate!
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