Posted on February 2, 2015
There aren’t enough words in the English dictionary to explain the phenomenal flavor of this dessert. What begins as a traditional chocolate layer cake transforms into a hazelnut nutella cake with salted caramel heaven. With each slice, your tastebuds will practically jump off the plate in total and utter joy. The cake is moist, light and chocolatey, the frosting rich and creamy. Plus, it’s just so pretty! A cake this beautiful definitely deserves the spotlight, so plate it up for your next bridal shower and show those guests you’re the original cake boss.
Chocolate Hazelnut and Salted Caramel Cake with Nutella Frosting
Recipe from Sunny Side Up
Preheat oven to 350 degrees. Prepare two 8-inch cake pans with butter, flour, and parchment paper. Grease pans with butter. Cut a piece of parchment paper to fit the bottom of each pan. Butter the parchment paper then add about a tablespoon of flour to each pan, shake and tap until it’s evenly distributed
In a glass measuring cup stir together the buttermilk, vegetable oil, eggs, and vanilla. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a standing mixer (fitted with the paddle attachment). With the mixer on low speed, slowly add the buttermilk mixture to the dry ingredients, mix until evenly combined. Scrape down the sides of the bowl and, with the mixer on low, add the hot coffee. Mix just until combined. Scrape down the sides of the bowl one more time.
Nutella Frosting Recipe
*The original recipe says that if you decide not to torte your cake (cut the layers in half) you can use half of this recipe. However, we made the whole batch and had enough leftovers for an entire cake. I’d suggest halving the recipe and if you need more, it’s easy enough to whip up some more!
In a medium bowl, beat together the butter and sifted confectioners sugar for about 1 minute. Add the vanilla, and beat on low for another 30 seconds. Add the melted and slightly cooled chocolate and beat on medium speed for about 2 minutes, until smooth. Add the nutella, milk, and a pinch of salt, and beat on medium-high speed for another minute.
Evenly distribute the batter between the two cakes pans and bake for 35 to 40 minutes, or until a tester inserted into the middle of the cake comes out clean. Remove the cakes from the oven and set on a wire rack. Allow the cake to cool in the pans for 30 minutes, then flip out onto the wire racks.
Assembling the cake
Salted Caramel Sauce (*Note, the original recipe calls for a homemade caramel sauce. We tried twice, failed and resorted to the phenomenal Fran’s Caramel)
6-8 Ferrero Rocher candies, cut in half (*Note, we used salted caramels instead)
Extra sea salt for sprinkling, optional
Cardboard cake round
Start by cutting the two cake layers in half. Place one half of one cake on the cardboard cake round. Drizzle about 1/3 of a cup of caramel sauce over the entire surface, use a spatula to evenly distribute. Top with a good heaping spoonful of frosting and spread to the edges. Repeat with the next 2 layers.
Place the 4th and final cake layer. Frost the top and sides and with the remainder of the frosting. Drizzle caramel sauce about the edge, all around the top of the cake (I started about 2 inches from the edge and poured the caramel while turning the turn table, working my way to the edge). The sauce should start to work it’s way over the edge and drip down the sides, but if it doesn’t you can use the back of a spoon or a spatula to give it a nudge. Finally, sprinkle the caramel with a little bit of sea salt and garnish with Ferrero Rocher halves.