Name: Dark chocolate fantasy recipe by Shimra Azeema at BetterButter
Prep time: 360 min
Cook time: 120 min
Total time: 480 min
Yield: 0
Ingredients: Chocolate cake; 1 1/2 cups all purpose flour - 180g; 3/4 cups cocoa powder – 75g; 1/2 tsp baking soda- 3g; 1 tsp baking powder- 4g; 3/4 cup vegetable oil -180mL; 1 1/2 cups sugar- 300g; 2 eggs; 1/2 tsp vanilla extract- 2.5mL; Butter milk or 3/4 cup milk + 1 teaspoon white vinegar- 180mL + 5mL; a pinch of salt; Nutella frosting; 5.5 oz HERSHEY’S semisweet chocolate - 160g; 2/3 cup whipping cream - 160g; 1/2 cup unsweetened cocoa powder- 60g; 3/4 cup Nutella - 200g; 1 1/2 tsps vanilla extract - 7g; 1 1/3 cups butter (room temperature) - 300g; 1/2 cup sugar; 1 cup water

Ingredients Serving: 0

Chocolate cake
1 1/2 cups all purpose flour - 180g
3/4 cups cocoa powder – 75g
1/2 tsp baking soda- 3g
1 tsp baking powder- 4g
3/4 cup vegetable oil -180mL
1 1/2 cups sugar- 300g
2 eggs
1/2 tsp vanilla extract- 2.5mL
Butter milk or 3/4 cup milk + 1 teaspoon white vinegar- 180mL + 5mL
a pinch of salt
Nutella frosting
5.5 oz HERSHEY’S semisweet chocolate - 160g
2/3 cup whipping cream - 160g
1/2 cup unsweetened cocoa powder- 60g
3/4 cup Nutella - 200g
1 1/2 tsps vanilla extract - 7g
1 1/3 cups butter (room temperature) - 300g
1/2 cup sugar
1 cup water

Instructions

(For cake):
•Pre-heat the oven to 170C. Oil a 9″ circular cake tin. Dust the with cocoa, tap out extra
•Whisk cocoa, flour, salt, baking soda and baking powder into a bowl
•In a large bowl, cream oil and sugar.
•Add eggs, one at a time and mix well after each addition
•Beat in vanilla using mixer at low
•Fold the flour mixture into the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only until everything is well combined and there are no flour pockets in the batter
•Pour the batter into pans and bake until a toothpick inserted in the center comes out clean.
(For Nutella frosting):
•On a double boiler with flame on medium low,cook whipping cream and Hershey’s semisweet chocolate until the chocolate melts
•remove the chocolate ganache from the heat and cover it with the cling wrap thouching the top of the ganache and refrigerate it for half an hour.
• In a separate bowl beat the butter until its creamy
• Add in the cocoa powder and chocolate ganache and mix until it’s well incorporated.
• Finally add in the vanilla extract and Nutella and refrigerate it for atleast one hour.
(Assembly):
• Cut the cake into equal 4 layers
• Add a tsp on frosting to the plate and then place the first layer, to this you can put sugar syrup (optional) and 1/2 cup of frosting continue with other layers by reducing the quantity of frosting.
• crumb coat the cake and refrigerate for atleast 15 mins before you give the final look.
• Add the remaining frosting to the cake and decorate it as you wish.

Similar Recipes