ULTIMATE HOMEMADE CHOCOLATE CAKE
April 16, 2019 Add Comment
FOR THE CAKES
- 1 swiss meringue buttercream recipe
- 2 cups (600g | 21oz) Nutella, divided, plus a little more for the streaks
- FOR THE NUTELLA GANACHE
- 1-1/4 cup (175g | 6.2oz) semi-sweet chocolate, finely chopped
- 1/3 cup (150g | 5.3oz) Nutella
- 3/4 cup (180ml) heavy cream
- 1-1/2 tbsp butter, at room temperature
- 1/2 cup Nutella ganache (reserved from above)
- 3/4 cup buttercream (reserved from above)
- 13 Ferrero Rocher
- 2-3 tbsp melted Nutella ganache (reserved from above)
MAKE THE CAKES
- Make the Devil's Food Cakes and following the instructions in the post.
- Once the cakes have cooled down to room temperature, trim the tops if necessary so they're nice and flat, wrap them in plastic wrap and place them in the freezer until completely frozen.
- MAKE THE BUTTERCREAM
- Make the Swiss Meringue Buttercream following the instructions in the post.
- Transfer about 2 cups of buttercream into a bowl and add about 1-2/3 cup (500g) of Nutella to it. Stir delicately with a rubber spatula until not quite completely mixed; there should still be plenty of visible streaks in the buttercream.
- Add about 1/3 of a cup (100g) of Nutella to the rest of the buttercream and stir in in the same fashion, leaving lots of visible streaks.
- Remove the cakes from the freezer and place one of the cakes flat side up on a piece of cardboard that's exactly the same size as the cake. While this precaution isn't absolutely mandatory, it will greatly help support your cake later when you need to transfer it to a cake plate.
- Using an offset spatula cover the top of that cake with a little less than half the darker buttercream, then repeat with the middle layer, keeping just enough buttercream to cover the final cake with a thin layer. Run your spatula around the side of the cake to push any excess buttercream back into the gaps formed by the layers.
- Crumb coat the entire cake with a thin layer of the lighter icing, then, go back and cover the entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can. Be sure to keep about 1 cup of that buttercream to garnish the cake later.
- Place the cake in the refrigerator to chill for about 15 minutes, to allow the frosting to set and firm up.
- Once the buttercream is cold, use a small offset spatula to spread a few streaks of pure Nutella randomly around the cake, then smooth and spread those streaks out with the spatula, mixing them in with the buttercream to create a nice washed out effect.
- Place the cake back in the fridge to set, at least 30 minutes, then transfer it to a cake plate or stand before covering it with the ganache.
- Combine the finely chopped chocolate, Nutella, whipping cream and butter in a microwave-safe bowl. Cook in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute. Repeat the process one more time, cooking, resting and stirring for 30 seconds this time. At this point, the ganache should be completely smooth and combined, but if there were still lumps remaining, repeat the process again but for no longer than 20 seconds at a time; continue doing that until the ganache is smooth and silky. It's imperative that your ganache never becomes hot, it should barely feel warm to the touch.
- Reserve about 1/2 cup of that ganache into a small bowl and place it in the freezer, stirring regularly, until it has the consistency of fudgy frosting, about 20 minutes.
- Meanwhile, take your cake out of the fridge and delicately pour about half of the remaining ganache over its top. Spread it all the way to the edge, pushing it slightly past the edge to create little drizzles down the sides of the cake. Repeat the process with the rest of the ganache, but leave a few tablespoons in the bowl to drizzle over the Ferrero Rochers later.
- Return the cake to the fridge until the ganache is set.
- Take the fudgy nutella ganache out of the freezer and spread it on one side of a pastry bag bag equipped with a medium open star tip) and then fill the bag with the reserved buttercream. Pipe 12 generous swirls around the top of the cake and 1 in the center, then delicately push a Ferrero Rocher on top of each swirl.
- Prepare a piping cone out of parchment paper and then melt the few tablespoons of ganache you reserved earlier in the microwave - it will only take 3-4 seconds!! Pour it into your parchment paper cone and then drizzle a little bit over each Ferrero Rocher. Note that you could also use a squeeze bottle instead of the parchment paper cone, but that doesn’t work quite as well when dealing with such small quantities.
- Keep your finished cake in the refrigerator but be sure to take it out at least 3 hours prior to serving.