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Cake all-purpose baking powder baking soda boiling water chocolate Dutch butter brown sugar egg sour cream vanilla Nutella butter cocoa icing sugar Nutella heavy cream fresh strawberries
Viewed: 63 - Published at: 7 years agoIngredients
- FOR THE CHOCOLATE DEVIL'S FOOD LAYER CAKE:
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1-1/4 cup Boiling Water
- 4 ounces, weight Unsweetened Chocolate, Chopped
- 1/2 cups Dutch Processed Cocoa Powder
- 1-1/4 cup Unsalted Butter, Softened
- 1-1/2 cup Packed Light Brown Sugar
- 3 pieces Large Egg, Room Temperature
- 1/2 cups Sour Cream, Room Temperature
- 1 teaspoon Vanilla Extract
- FOR THE NUTELLA BUTTERCREAM:
- 2 sticks Unsalted Butter, Room Temperature
- 1/2 cups Cocoa Powder
- 1 cup Icing Sugar
- 1/2 cups Nutella
- 2 Tablespoons Heavy Cream
- 10 whole Fresh Strawberries For Garnish
Method
- Preheat oven to 350°F. Grease two 9-inch round cake pans, and line the bottoms with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda and salt.
- In another bowl, whisk the boiling water, chocolate and cocoa powder until smooth.
- Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.
- Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
- Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
- Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
- To prepare the buttercream, beat butter on high until fluffy. Add cocoa powder and sugar and beat until incorporated.
- Add Nutella and cream, and beat until you get to the right consistency.
- To assemble the cake, place one cake layer on your serving plate and spread with half of the buttercream. Place another cake layer on top, and gently press down a little bit. Spread with the remaining buttercream. Garnish with the strawberries.
- Or fit a pasty bag with a big round tip and fill with about 2/3 of the buttercream. Pipe a ring of buttercream around the outer edge of the cake. Starting at the inner edge of the border, continue piping a spiral of buttercream inward. Smooth the inside frosting with an offset spatula, leaving the edges untouched. Place another cake layer on top, and gently press down a little bit. Spread with the remaining buttercream. Garnish with the strawberries.
- Cover and refrigerate the cake. Leave cake in room temperature for at least 30 minutes before serving.
