Nutella-Pecan Chocolate Cake with Nutella Frosting
There are so many good things in life which we are skeptical to try out just because of our strong opinion about it, but then one day you try it and find yourself in a position to call yourself a fool for not trying it so far. One of such confession I would like to make here is about Nutella. My son has always been fond of nutella and prefers having it over any other thing for breakfast and also for his school tiffin. I never ever tasted or worked with Nutella earlier and only God may know why. This day I chose to go for it and make this Nutella Pecan cake to really find out the reason for everyone loving it so much and using it so frequently in desserts. I even chose the frosting also to be made of Nutella. To add to my regret, the chocolate cake with Nutella tasted so divine and superb that I had to call myself a real fool for being away from it so long. My family members too relished it and kept on appreciating that it is so good and why I have not tried this till now. Now, along with my son, I too am a Nutella fan. Here is luscious nutty nutella-pecan chocolate cake with nutella frosting…..
1¾ cup + dusting and coating, all-purpose flour
30 gms, cocoa powder
1¼ cup, brown sugar
¾ cup, unsalted butter, at room temperature
4 nos, eggs, lightly beaten
½ cup, nutella
½ cup, milk
100 gms, dark choco chips
¾ cup, roasted pecan nuts, roughly chopped
1½ tsp, baking powder
½ tsp, baking soda
¼ tsp, salt
1 tsp, vanilla essence
50 gms, unsalted butter, at room temperature
100 gms, confectioner’s sugar
100 ml, heavy whipping cream, chilled
1 cup, nutella
½ tsp, vanilla essence
Roasted and crushed pecan nuts as required
Preheat the oven at 170 degrees centigrade.
Grease and dust a 9×5 inch loaf pan or 9inch diameter round cake tin.
Coat the pecan nuts with little flour. Keep them aside.
Sift together all-purpose flour, cocoa powder, baking powder, baking soda and salt.
Cream together butter and sugar for approximately 5 mins. Add vanilla essence and mix.
Add 1/3 of beaten eggs and mix well. Add half of the remaining beaten eggs and combine well. Add
the remaining beaten eggs and combine well.
Add nutella and milk, mix well.
Add 1/3 of flour mixture and gently fold it. Add half of the remaining flour mixture and fold it. Add
the remaining flour mixture and fold it.
Lastly, fold in dark choco chips and coated pecan nuts.
Pour the batter in the greased pan/cake tin, bake it for 40 to 45 mins or till skewers come out clean.
Allow the cake to cool for 5 minutes.
Transfer on wire rack and cool completely.
In a bowl, combine butter and sugar until soft and smooth.
Add nutella, vanilla essence and mix well.
Add chilled whipping cream and beat till everything combines well, the mixture should get smooth
and form a stiff peak.
Chill the frosting for 15-20 minutes.
Frost the cake. Sprinkle roasted pecan nuts on the top
Slice and enjoy the nutty chocolaty lusciousness.
From the above mentioned measures of ingredients, I made 9*5 inch loaf and 12 muffins. It’s totally up to you to make it a loaf, muffins or round cake out of it.