Hello friends! Today we are making this Strawberry Nutella Cake! Rich chocolate cake layers with fresh strawberries and Nutella frosting.
You shouldn’t ignore it for your next party!
FOR THE CAKE:
2 sticks Butter
1 1/2 cup Nutella
4 tbsp. (heaping) Cocoa Powder
1 tsp. Baking Soda
2 cup Flour
2 cup Sugar
1/4 tsp. Salt
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Eggs
1 tsp. Vanilla
FOR THE WHIPPED CREAM:
1/2 cup Powdered Sugar
2 cup Heavy Cream
FOR THE STRAWBERRIES:
2 pt. Strawberries, Hulled And Sliced
1 tsp. Vanilla
1/4 cup Sugar
Preheat the oven to 350 degrees. Line 2 round baking pans with parchment.
Melt butter in a medium saucepan. Add cocoa and stir until smooth. Pour in boiling water, let the mixture simmer for about 20 seconds, then turn off the heat and set aside.
In a bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
Mix sugar, flour and salt together in a large mixing bowl. Stir in the hot chocolate mixture, gently until it is nearly combined and less hot. Pour in the buttermilk mixture and keep stirring gently until the dough is evenly blended.
Pour the dough into the pans and bake them for 17-20 minute, until they’re just done. Remove the cakes from the pans.
While waiting for them to cool completely, stirring strawberries with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off excess water.
Beat the cream with the powdered sugar.
FOR THE BUTTERCREAM
Combine the butter and Nutella and beat on medium-high speed for 2-3 minutes.
With the mixer on low speed, add the sifted powdered sugar, a little at a time until incorporated. Beat for another 2-3 minutes.
Add remaining ingre∂ιєnts and beat for another two minutes, until light and fluffy.
Use a wooden spoon to beat frosting for a few minutes to get rid of air pockets.
Best used right away.
Using chilled cakes, place the first cake layer on a cake plate or stand, right side up.
Spread about three tablespoons of Nutella on top of the cake.
Spread about 1 / 2-3 / 4 cup of Nutella frosting on top of Nutella. Place the strawberry slices on top of the frost and press gently down to secure the strawberry.
Place the final layer of cake on top of the second strawberry layer, from bottom to top.
Frost the cake with a thin layer of frost to lock in the crumbs. Allow the cake to freeze for 10 minutes to allow it to freeze.
Continue decorating with the remaining frosting. If the remaining cream is a bit hard at this point, add a tablespoon of sour or creamy cream and whisk again for two minutes.