nutella desserts

A whipped confection that makes dreams come true!

Marvelous Meringue Cake

sugar

Chefclub Chocolate Spread

heavy whipping cream

mascarpone

Milk chocolate shavings

Use aluminum foil to create a disc about 2 inches thick. Cut 1 disc our of parchment paper of the same size as the aluminum foil and place it on the aluminum foil. Place 1 skewer in the center of these discs. Place the other skewers in a circle around the edge of the discs.

Whisk the egg whites with half of the sugar, then gradually add the rest of the sugar as the eggs rise. Gently fold the powdered sugar into the egg whites. Place the meringue into the piping bag. Form a circle of meringue on the aluminum foil disc by weaving between the skewers. Continue around the skewers until the top of the skewers are covered with meringue. With the rest of the meringue, form two swirling discs on a lined baking sheet. Bake the 2 discs and the large structure for 2 hours at 215 °F.

Whip the mascarpone, chocolate spread, and heavy whipping cream. When the meringue is done baking, remove the skewers. Place 1 of the meringue discs at the bottom of the structure and spread half of the whipped cream on top. Place 1 layer of the spread on top of the whipped cream and place the second disc on top. Finish filling the structure with the remaining whipped cream. Cover with dark chocolate shavings and place in a cool place. Remove from the fridge, cut into pieces and enjoy!

Nutella Cake is made with layers of rich chocolate cake, frosted in a creamy nutella buttercream, drizzled with nutella &amp; sprinkled with chopped hazelnuts between layers, and finished off with a nutella ganache and ferro rocher chocolates. If you&#39;re looking for a decadent, crowd-pleasing - no, crowd-WOWing cake - look no further.

Ultimate Nutella Cake

hot water (472 mL)

cake flour (330 grams)

light brown sugar, packed (488 grams)

sugar (206 grams)

tsp baking soda

baking powder

salt

espresso powder

milk (60 mL)

eggs,

vegetable oil (106 mL)

vanilla extract

salted butter, softened at room temperature

nutella (390 grams)

powdered sugar

milk

tsp vanilla extract

cream cheese,

nutella

hazelnuts (optional)

+ 1 tbsp heavy cream

ferro rocher chocolates, for decorating

hazelnuts,

Make the Chocolate Cake: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess. Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps - that&#39;s fine.

Bake Cake Layers: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely. Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.

Make the Nutella Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Add nutella and mix on high until well creamed with the butter. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Mix in the cream cheese last, until well combined.

Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/2 cups of frosting over the layer, going past the edge a smidge. Drizzle on half of the melted nutella, and sprinkle on some chopped hazelnuts. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don&#39;t slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don&#39;t fret if it isn&#39;t perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip. Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.

Nutella Ganache: Add nutella to a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the nutella and let rest 30 seconds, then stir until completely smooth. Let cool to room temperature before adding to the cheesecake.

Serve &amp; Store: Once ganache drip is set, pipe on swirls with remaining frosting and top with ferro rocher chocolates. Slice and enjoy your life! Store leftovers in an airtight container in the fridge for 4-5 days.

Highly recommend this cake,
It was so tasty!

Made it just for fun! Loved it! Everyone I served it to loved it and I put a couple of slices in the freezer for myself! Tasty and the chopped hazelnuts is a must! That Nutella ganache - so easy and YUMMY!

Stephanie, another great recipe! I halved the recipe and made a two tiered cake topped and finished with fresh raspberries which I froze and quartered. They were nice and cold when dessert was served. I could not find hazelnuts so I substituted pecans. Delicious.  I fed 10 people with more then a quarter left to take to work tomorrow. I’ve got to work on my piping skills, so I skipped that. LOL.

I made this cake for my sons 12th birthday today and it was a huge success! Even my MIL, who is a Virgo, and who adamantly told me she didn't like Nutella, said this cake was “superb”. I did make a few minor tweaks because I have a few diabetics in the family, I probably should have made a salad cake or something but this looked and sounded way more fun. The buttercream was spot-on and buttercream and I are usually not on speaking terms. SO, SO, Good! I found you in Instagram and live your content. You can’t see me but I’m still doing the “I just got my go-to chocolate cake recipe happy dance high-fives up” for you. Well done. I can’t wait to make more of your creations. Thank you for sharing.

Top 2 nutella desserts recipes from across the web

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Marvelous Meringue Cake

Ultimate Nutella Cake

Top 2 nutella desserts recipes from across the web

The most viewed nutella desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marvelous Meringue Cake

Ultimate Nutella Cake

The most viewed nutella desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine