Nutella Engagement Cake

Roopa

My good friends Marcus and Michelle got engaged this month, so obviously a cake was in order. They both LOVE Nutella so it needed that, but I also wanted to incorporate M&Ms (their names both start with M, so M and M…hahaha I’m so clever…). Since it was for an engagement, I also wanted hearts to be involved somehow. After doodling a few sketches, I decided I wanted it to be a heart cake. I also had some remnant peanut butter icing from these cupcakes, so I filled the cake with that. Peanut butter + Nutella = amazing. 

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CHOCOLATE CAKE

  • 2 cups flour
  • 80g cocoa powder
  • 20g chocolate malt powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • pinch of salt
  • 450 ml hot coffee
  • 320g sugar
  • 2 tsp. apple cider vinegar
  • 200 ml oil
  • ½ cup applesauce
  • 2 tbsp. vanilla extract
    (the measurements on this are sort of shady, so most things are easier by weight)

DIRECTIONS

  1. Preheat the oven to 320F. Line 2 8" or 9" cake pans with parchment paper, and grease the sides with shortening.
  2. Brew coffee.
  3. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Combine coffee, apple cider vinegar, sugar, oil, applesauce, and vanilla. I mix the coffee and sugar first to melt the sugar. 
  5. Pour liquid mixture into dry mixture and stir until combined. 
  6. Fill cake pans evenly, and bake in middle rack for 30 – 35 minutes. Rotate pans after 25 minutes. 
  7. Let cool for 10-15 minutes, and remove from cake pans. Let cakes cool on cooling racks, and saran wrap and freeze when fully cooled. 

NUTELLA ICING

  • 1 cup (227g) butter, unsalted
  • 140g Nutella
  • pinch of salt
  • 2 tsp. vanilla
  • 2 cups icing sugar
  • 1 tbsp. milk

DIRECTIONS

  1. Beat softened butter until creamy, and add Nutella, salt, and vanilla.
  2. Add icing sugar, and beat until well mixed.
  3. Add milk as needed for desired consistency. 

Mmmmmmmm Nutella

Once the cakes were frozen, I cut them into a heart shape. I traced out the circular cake pan shape onto a piece of paper, folded it in half, and cut into a vaguely heart like shape. I then used that as a template to cut the cakes. I then filled the cakes with the peanut butter icing and did a crumb coat. 

After crumb coating the cake, I froze it for about 15 minutes. I then proceeded to ice and decorate the cake. I used a bench scraper to get the sides flat. I’m not the best at getting cakes perfect, but the bench scraper did work really well! 

I just bought a little decorating pen for the writing, since I was too lazy to go buy piping gel. I’m pretty happy with how it turned out! 


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