Couple of days back my little one barged into the kitchen and sorta demanded that he would like ”the biggest chocolate cake in the whole world”. I promised him i would make one the next day.. Of course i wasnt going to make the biggest chocolate cake in the whole world haha.. even a cupcake is too big for that tiny rascal! I kept my promise and made him a chocolatey chocolate cake tho, which he only scraped and ate the frosting -_- hehe.. hey jason loved it, my neighbours loved it… :D
Its a dark chocolate cake with a fudge filling and a Nutella frosting.
Its a dark chocolate cake with a fudge filling and a Nutella frosting.
Ingredients:
Chocolate cake: (2 layers of 8 inch cake)
- All purpose flour – 180gm
- Dark brown sugar – 150gm
- Eggs – 3 large
- Butter – 100gm
- Oil – 50gm
- Dark chocolate – 50gm (melted)
- Dark cocoa powder – 40gm
- Hot espresso – 100ml
- Baking powder – 11/2 teaspoon
Fudge filling:
- Butter – 50gm
- Cocoa – 25gm
- Icing sugar – 75gm
- Espresso- 1 teaspoon
Nutella Buttercream Frosting:
- Butter – 50gm
- Nutella – 75gm
- Icing Sugar – 75gm
Method:
Chocolate cake: (2 layers of 8 inch cake)
- Preheat the oven to 180 degrees celsius, grease and line the cake tin with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the oil and whisk couple of times.
- Add and beat one egg at a time.
- Add the melted chocolate and mix well.
- Sift in the flour, baking power and cocoa and mix alternating with the hot espresso.
- Mix thoroughly. Divide the batter into 2 and fill in the cake tin.
- Bake in the preheated oven to about 35-40 minutes. Check with a skewer to see if completely baked.
- Once baked, let it cool on a cooling rack.
Fudge filling:
- In a bowl, cream the butter and add the cocoa and whisk together.
- Add the teaspoon of espresso, add the icing sugar and beat till it reaches the smooth spreadable consistency.
- You can replace the espresso with milk, also add more if needed.
Nutella Buttercream Frosting:
- In a bowl, Cream together butter and Nutella.
- Add the icing sugar in small batches and beat together for a 30 seconds to a minute or until it completely mixed.
- Fill 1/3 in a piping bag and the keep the rest in the bowl.
Assembly:
- Place the bottom layer on a turn table or a cake board. (trim any excess cake on the top so that its flat)
- Leaving approx. an inch around the border of the layer, fill it with fudge frosting. Smoothen with an offset spatula.
- Using the Nutella buttercream that is in the piping bag, make a border with it around the fudge filling.
- Place the top layer on the bottom layer and frost around it initially with a thin crumb coat.
- Chill it in the fridge for 30 minutes and then frost the rest of the cake.
- Of course you know the next step! slice away and enjoy! <3
P.s: This is also just perfect for Valentine’s day to someone who loves chocolate!
