Nutella Stuffed Chocolate Hazelnut Dream Cake
This luxurious cake combines rich chocolate layers with creamy Nutella, covered in silky chocolate Italian meringue buttercream, and topped with decadent chocolate ganache and hazelnut truffles. It’s a true celebration cake perfect for special occasions.
Ingredients:
For the Cake:
2 cups whole wheat flour
1/3 cup cocoa powder
2 cups unrefined cane sugar
1 teaspoon Himalayan pink salt
1 teaspoon baking powder
2 teaspoons baking soda
2 large eggs (XL), room temperature
1 1/3 cups buttermilk, room temperature
2/3 cup coconut oil, melted
3/4 cup hot water
For the Frosting:
2 cups fine raw cane sugar
6 large egg whites, room temperature
3 cups (6 sticks) salted butter, room temperature
1 teaspoon vanilla extract
1/3 cup cocoa powder
For the Chocolate Ganache:
3/4 cup dark chocolate chips
2 tablespoons butter
For Assembly:
1 recipe chocolate hazelnut spread (store-bought Nutella or homemade)
8-10 chocolate hazelnut truffles (e.g., Ferrero Rocher)
Instructions:
1. Prepare the Cake:
Preheat Oven: To 325°F (163°C). Brush three 6-inch round cake pans with melted coconut oil and line the bottoms with parchment paper. Brush the parchment with melted oil as well. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, salt, baking powder, and baking soda.
Combine Wet Ingredients: In another bowl, whisk eggs, melted coconut oil, and buttermilk until well combined. Add this mixture to the dry ingredients and mix until just combined.
Add Hot Water: Stir in the hot water until the batter is smooth.
Divide and Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove from pans, level the tops with a serrated knife, and wrap in plastic wrap. Freeze on a level surface to make frosting easier.
2. Prepare the Frosting:
Make Italian Meringue: Fill a saucepan with 1 inch of water and bring to a simmer. Place a heatproof bowl over the saucepan (double boiler setup) and add egg whites and sugar. Whisk constantly until the mixture is hot to the touch and the sugar has dissolved. Rub between your fingers to check for smoothness.
Whip Meringue: Transfer the mixture to a stand mixer bowl and whisk on medium speed until the mixture cools completely. Increase speed to high and whisk until stiff peaks form.
Add Butter and Flavor: With the mixer running on medium speed, add butter one tablespoon at a time until fully incorporated and the mixture is creamy. Add cocoa powder and vanilla extract, mixing until evenly distributed.
3. Prepare the Ganache:
Heat Ganache Ingredients: Place chocolate chips and butter in a small saucepan over medium heat. Stir constantly until melted and smooth. Remove from heat and let cool slightly.
4. Assemble the Cake:
Remove Parchment: Take cakes out of the freezer and peel off the parchment rounds.
Layer and Fill: Place one cake layer on a cake stand or serving plate. Spread a layer of chocolate hazelnut spread over the cake, making it level. Add the next cake layer and repeat with more hazelnut spread. Place the final cake layer on top, bottom side up.
Apply Crumb Coat: Apply a thin layer of frosting to the entire cake to seal in crumbs. Chill until set.
Frost and Decorate: Frost the cake with the remaining Italian meringue buttercream. Smooth with a bench scraper or offset spatula. Once the frosting is set, add swipes of hazelnut spread for a watercolor effect. Drizzle with chocolate ganache and refrigerate until set.
Pipe and Garnish: Using a piping bag fitted with a large French star tip, pipe rounds of frosting around the top of the cake, two high. Top each frosting mound with a chocolate hazelnut truffle.
Chill: Refrigerate until ready to serve.
Enjoy this rich and indulgent cake that combines the deep flavors of chocolate with the creamy delight of Nutella and the crunch of hazelnuts!
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