I’ve had one of those weeks. Well, actually, I’ve had one of those months. You know, when you can’t get ahead, everything is a crazy mess, your to-do list is twice as long as usual, your kids are sick and on fall break, AND your husband has to travel for work? Yes, I’ve had that kind of month.
I haven’t had a lot of time for baking this month, I haven’t really even had much time to go to the grocery store. As a result, our meals have been a bit on the creative side around here. One night that the girls ate peanut butter and jelly sandwiches with a side of green beans and apple slices for dinner. The next morning my youngest had pepperoni slices and raisins for her snack. She was not amused.
Of course, once I finally did go to the grocery store, I was in such a hurry that I forgot half of the things I needed.
But I remembered the Nutella.
Now that my husband is back, the girls are on the mend and life has slowed a little, I made myself a little treat – a little reward for surviving the last few weeks. Yay me!
After making these for a baby shower a few weeks ago, I realized that I’d never shared these on the blog. That’s just not fair to you. It’s like I’ve been holding out on you. I promise, it will never happen again.
If you love Nutella, you’ll love these. You’ll want to marry them.
These are a soft, rich chocolate cake, filled with a whipped Nutella cream. They’re topped with a smooth, and not-too-sweet Nutella swirled Swiss Meringue Butter Cream, and garnished with a fabulous hazelnut candy.
If there’s anything better than eating Nutella straight out of the jar with a spoon, this is it.
- 1/2 cup natural unsweetened cocoa powder (Dutch Process)
- 2 ounces high-quality milk chocolate, chopped
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 1 and 1/3 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Position rack in center of oven; preheat to 350°F. Prepare cupcake tins with paper liners. Combine cocoa powder and milk chocolate in medium bowl. Pour boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
Bake cakes until tester inserted into center comes out with some crumbs attached, 15-20 minutes. Cool in pans on racks for 5 minutes. Let cool completely before filling with Nutella cream.
- 1/2 cup Nutella (or other chocolate/hazelnut spread)
- 1 cup heavy whipping cream
- 5 egg whites
- 1 and 1/2 cups sugar
- 1 and 1/2 cups unsalted butter, softened but still cool
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2/3 cup Nutella (or other chocolate/hazelnut spread)
Carefully spoon the frosting into a large piping bag fitted with desired tip. Frost as desired, and garnish with a Ferrero Rocher candy.