I. Love. YouTube.
More specifically, I love watching baking/cooking channels on YouTube. And I will openly admit that I watch waaaaay more videos of things being cooked than actually cooking said things.
BUT! There was one recipe I watched that I just had to try. And that recipe is Laura in the Kitchen’s “How to Make a Cake From Scratch” which is simply a rich chocolate cake recipe.
Laura’s recipe also includes instructions on how to make an accompanying peanut butter filling, a chocolate ganache and some extra toppings but I just used her recipe for the cake itself.
**Spoiler alert** – it turned out PERRRRRFECT!
It is the most incredibly rich, moist chocolate cake that I have ever tried and the recipe doesn’t even call for melted chocolate! Cocoa powder can freely take all the credit for the rich chocolately flavour in this little number.
If you’re looking for your next go-to chocolate cake recipe then seriously look no further. The only thing that I will mention is that instead of using plain flour, baking powder and baking soda which the recipe calls for, I omitted the baking powder and baking soda and replaced the plain flour with the same amount of self raising flour.
To recreate the style of cake I have made, I divided my batter into two 9 inch (or 20cm) round greased and lined cake tins. And this is what they looked like when they came out of the oven.
The cakes had a really nice fudgy top (which I did end up cutting off to level the cakes) but boy were those off-cuts a delicious sneaky treat for the baker. 😉
For the frosting I also tried a new recipe. It’s a delicious and simple Nutella Buttercream Frosting by Charlotte’s Lively Kitchen. This recipe turned out so well and I will definitely be keeping this one on hand for more baking in the future!
To assemble my cake I placed a small amount of frosting in the centre of a cake board and placed one of the levelled cakes bottom side down onto the board and pushed lightly to secure to the frosting. I then used an offset spatula to smooth a generous layer of frosting onto the top of the cake.
Next I placed the second levelled cake bottom side up onto the top of the other cake and again applied a generous layer of frosting to the top of the second cake as well as the sides of the entire cake.
I applied a lot more frosting to this layer (about 1cm thick) and then used a cake scraper to smooth the sides and top as I rotated the cake to give a nice even finish. This admittedly took a while to get nice and smooth to my satisfaction! 🙂
To decorate the base where the cake joins the board I used a piping bag with a small star tip attached and used the left over frosting to create little stars all the way around the cake.
For the swirls on top of the cake I used a larger star tip and piped eight round mounds evenly spaced around the outer edge of the cake and then placed a Ferrero Rocher on top of each.
I ended up freezing this cake in individual slices and it tasted superb even after defrosting! (And warmed up slightly) 🙂
I highly recommend trying both the cake and buttercream frosting recipes and you will certainly be popular with anyone who loves chocolate and Nutella!
Happy baking! 🙂