Nutella Chocolate Cake
This Nutella Chocolate Cake fills every chocolate-lover’s heart with happiness. ❤️ It’s gluten-free and eggless and it takes only a few simple ingredients to whip it up.
Make sure to sift the flour and the icing sugar for the best result.
This recipe feeds a happy crowd and if you prefer a quieter company, feel free to half it and make it in a 14cm cake tin.
Give it a try and save it for later. 🫶
Ingredients:
Sponge
450g self rising gf flour
90g cocoa powder
1,5 tsp baking powder
1/3 tsp bicarbonate soda
300g brown sugar
500ml coconut milk + 8ml vinegar
150g cream cheese
150g coconut oil
Chocolate Hazelnut Buttercream
340g unsalted butter, room t°
600g icing sugar
225g Nutella
30ml heavy cream, room t°
Pinch of salt
Ganache
450g Nutella
270ml heavy cream
Crushed hazelnuts for topping
Instructions:
Preheat the oven to 175°C.
Line 3 round cake tins (22cm)
Mix together milk and vinegar - set aside to thicken.
Mix in the remaining wet ingredients. Then add in the milk mixture.
Sift in the dry ingredients.
Pour the mixture into the tins.
Bake for 25-35 mins, or until cooked through (or until a toothpick inserted into the middle comes out clean!)
Leave to cool before levelling off the cake.
With a mixer, cream the butter on medium-high until it's creamy. With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition. Add in Nutella and heavy cream. Sprinkle in the salt. Mix until well combined.
In a different bowl, put the Nutella for ganache. In a pan, heat the cream until it begins to simmer, whisking constantly. Once the cream begins to simmer, remove the pan from the heat and pour the cream over the Nutella. Leave it to melt for a couple of minutes before mixing.
Once everything is cool, assemble the cake with the buttercream, crushed hazelnuts and ganache.
Enjoy and let us know how it turns out for you.
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