I was searching for a good chocolate cake recipe and I was inspired by the Nutella Butter Cake by Happy Home Baking. I used her recipe to create my own version of chocolate cake by replacing some of the flour with cocoa powder. I really like this cake, this is so much better than the chocolate butter cake that i baked last week. Because the chocolate flavour is more intense and the texture is also very moist. The cake is dense, yet soft, a butter cake that will melts in your mouth. Thanks to Happy Home Baking for sharing the Nutella Butter Cake recipe, which "gave birth" to my version of Nutella Chocolate Cake.
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Nutella Chocolate Cake
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Ingredients
- 185g cake flour
- 40g cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 salt
- 90g butter, soften at room temperature
- 90g Nutella spread
-150g sugar
- 2 eggs, lightly beaten
- 200ml plain, non-fat yogurt
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Method
1) Preheat oven at 170 degC. Line bottom of a 20cm (8") round pan with parchment paper. Grease and flour the sides of the pan, set aside.
2) Sift together cake flour, cocoa powder, baking powder and baking soda. Set aside.
3) With an electric mixer*, beat butter and nutella for 1 min. Gradually add in sugar and salt, beat on high speed for about 5 mins. Scrape down the sides of the mixing bowl periodically.
1) Preheat oven at 170 degC. Line bottom of a 20cm (8") round pan with parchment paper. Grease and flour the sides of the pan, set aside.
2) Sift together cake flour, cocoa powder, baking powder and baking soda. Set aside.
3) With an electric mixer*, beat butter and nutella for 1 min. Gradually add in sugar and salt, beat on high speed for about 5 mins. Scrape down the sides of the mixing bowl periodically.
4) Dribble in the eggs slowly, beat constantly for about 4 mins.
5) Using a whisk, fold in 1/3 of the flour mixture, follow by 1/2 of the yogurt, alternate ending with flour. Mix till well blended but do not overmixed.
6) Pour batter into the greased pan, smooth the top evenly with a spatula.
7) Bake for about 60mins or until a toothpick inserted into the centre comes out clean.
8) Let cool in pan for 10 mins before unmolding. Invert onto a cooling rack and let cool completely.
8) Let cool in pan for 10 mins before unmolding. Invert onto a cooling rack and let cool completely.
*I was using handheld mixer.
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Chocolate Ganache
(enough to cover one 8" round cake with layered)
- 150g Dark Chocolate
- 150g Whipping Cream
- 30g Butter
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Bring cream to boil than pour over chocolate, stir till well blended, add in butter, stir to blend and leave to cool.
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