1/11/16

The Ovary Negotiator: Chocolate cake with Nutella Espresso Buttercream



 Chocolate. It's one of the most important food groups. While it regularly causes me pain (yay, sensitive teeth!), its something I often cannot resist...particularly when my hormones are in control and chocolate feels like its more of a requirement than a desire). In one of those hormone driven baking sessions, my sister and I felt the need to whip up this cake.




Our goal was to marry together as many forms of chocolate as possible in hopes of appeasing our hormones. Let's be real...sometimes it feels like there is a hostage situation going on in which your ovaries are the captors. Enter: this cake. It's the perfect solution, and the great thing is that its one of those cakes in which little planning is needed. You likely have all the ingredients on hand. Nothing drives me more mad than scouring the internet for a new recipe to try and finding a bunch of contenders ....only to see they call for something perishable that I don't often keep as a standard item in my fridge (I'm looking at you heavy cream!).



The cake itself is straight from the back of the Hershey's cocoa box. Which, if you've never made before...don't let its thin/runny texture scare you. The first time I made this cake I thought something had gone horribly wrong. It turns out to be an amazingly moist and delicious chocolate cake though so definitely give this a try!

To make the cake a bit more unique, we made a buttercream with Nutella & espresso. Between the two layers of the cake I also added mini chocolate chips, and we added chocolate shavings to the top of the cake...just in case there wasn't enough chocolate.




The frosting was incredibly fluffy and could easily be eaten on its own...which means a lot coming from me because frosting is generally my least favorite part of a cake or any type of baked good as it's usually the part that offends my teeth the most. This frosting however, is less offensive and well worth making!




Chocolate Cake with Nutella Espresso Buttercream 

Cake: 


Frosting: 

5 cups of powdered sugar

1 cup of cocoa powder

3 sticks of butter

1/2 cup milk 

2 tsp vanilla 

2 tsp espresso 

1/2 cup Nutella* 

*** 

-Combine the dry ingredients and set aside. 

-In the bowl of an electric mixer, whip the butter and Nutella together until smooth using a whisk attachment. 

-Add in the vanilla and some of the milk. 

-slowly begin to add the dry ingredients, alternating with the rest of the milk, as needed. 

-whip until ingredients are fully combined, and buttercream is nice and fluffy. 

Frost your cake (or grab a spoon), and enjoy!


Please note: when I added Nutella to my butter, I just eyeballed it. I guesstimate that I used about a half cup, but you could start with less and see what you think. You can always add more as you blend the ingredients together!

I'd definitely suggest this cake for your next chocolate fix - hostage situation or otherwise. ;)




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