Would you believe me if I told you that I am not a big fan of Nutella?
Yep, you heard me. I am not a big fan of Nutella. So what is there not to like, right? Well it is just overall too sweet for me and the hazelnut flavor is a bit strong. From what I heard Nutella is best when accompanied by something like toast, fruit, or some other delicious sweet. For me, it’s just too much all around. But I wanted to try something with it in hopes that my mind would change. I have wanted to make mini cakes for a long time but I could not figure out what flavors I wanted to incorporate with that concept. But behold people! My genius self has not gone astray! She has given me wise counsel about how to approach this muddy situation. Combining chocolate and Nutella, making Chocolate Nutella Babycakes, became a tremendous idea that I had to oblige.
Therefore, I made a chocolate chiffon cake, Nutella buttercream frosting, and layered it like a mini two layered cake. I also topped it off with chocolate shavings and chopped hazelnut. Let me tell you, it is good! Also, because us cooks and bakers don’t waste anything, I took the left over chocolate cake and crumbled them into cupcake lining, add some frosting to it, and you go yourself some nice little samples there. Perhaps someone who doesn’t want to eat a full mini cake but a small portion of it. These cakes are great for dinner parties! Everyone will have their own dessert! How cute is that?!
Chocolate Nutella Babycakes
- INGREDIENTS FOR CAKE
- 1 ½ c. sugar
- 1 c. all-purpose flour
- ¾ c. cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 4 eggs separated, room temperature
- 2 additional egg whites, room temperature
- ½ c. vegetable oil
- ½ c. water
- 1 tsp. vanilla extract
- 1 tsp. chocolate extract or espresso powder (optional)
- 1 4oz. Ghirardelli Chocolate Baking Bar
- 2 spoonful’s of Nutella
- Chocolate shavings, garnish (optional)
- Chopped hazelnut, garnish (optional)
- INGREDIENTS FOR FROSTING
- 2 lbs. powder sugar
- 2 sticks unsalted butter, room temperature
- Remaining jar of Nutella
- Pinch of salt
- 6–8 tbsp. of heavy cream or milk
- INSTRUCTIONS FOR CAKE: Pre heat Oven 350 Degrees
- In a medium size bowl, sift 1 c. sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl whisk together 4 egg yolks, vegetable oil, water, vanilla extract, and chocolate extract (optional). Melt the chocolate bar with a double boiler or microwave. If you decide to use a microwave, please be careful to make sure that the chocolate doesn’t burn. Once the chocolate has melted, add 2 spoonful’s of Nutella combining both chocolates.
- Add the egg yolk mixture to the dry ingredients. Use a whisk to blend all ingredients together. Once they are blended, pour the melted chocolate into the mixture again blending with your rubber spatula making sure that all ingredients are well blended.
- In a chilled bowl, add the 6 egg whites and use a handheld mixer or stand mixer and begin to mix until the egg white turn foamy. Once the egg whites are foamy, add the other ½ c. of sugar and continue to mix until the egg whites turn to soft peaks creating a meringue.
- Now that you have the meringue, gently fold the meringue into the cake batter until evenly blended with a rubber spatula. DO NOT STIR. If you stir you could deflate the meringue making your cake flat. Use a rubber spatula and gently fold until well combined.
- In a greased or sprayed 16×10 rectangular pan (I use the flour spray) pour in the cake batter and bake for 35-40 minutes. Allow to cool completely before you begin to layer the mini baby cakes.
- INSTRUCTIONS FOR FROSTING: Cream the butter and Nutella until evenly mixed. Slowly add in the powdered sugar, salt, and interchanging with the milk or cream so it doesn’t become too hard to mix. Continue until all powdered sugar is added and it reaches a creamy frosting mixture.
- FOR ASSEMBLY: Take a biscuit cutter and cut an even number of cakes. Begin to layer the cake with a piece of cake, icing, cake, and you can garnish with chocolate shavings and chopped hazelnut, which is your choice.
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