Layer cake Nutella
Oh craquage suprême…un layer cake Nutella… Oui je sais ce que vous allez dire c’est pas super raisonnable le Nutella ! Oui mais j’ai une excuse (valable ?!), ce gâteau était pour une grande fan de chocolat, et on a beau dire, le Nutella c’est quand même toute notre enfance !!! And then, ça faisait belle lurette que je n’avais pas acheté de Nutella, oui car ici on fait la homemade spread ma ptite dame/ mon bon monsieur. Anyway, revenons à nos moutons notre layer cake Nutella, j’ai réalisé ce gâteau pour une amie qui fêtait son Pacs, c’était mon cadeau pour leur fête. Et après 1h15 de route de montagne avec le gâteau sur les genoux (I won't tell you the hassle and the stress when in a bend the cake almost fell off the plate !) and the heat that day, the cake was well appreciated by everyone.
Finally, there it is, the quantities of ingredients are gargantuan but it is still to nourish 10-12 people, and then we don't make layer cakes of this size every day !!!
And by the way today is Yummy day Doudou, organized by our favorite magazine, the Yummy Magazine. So here is my recipe, because yes, Nutella is a great ingredient all the same… and the one who has never attacked the jar of Nutella with a teaspoon throws the first stone at me !!!
- 380 grams of sugar
- 270 g of flour
- 170 g of butter
- 5 eggs
- 75 g cocoa powder
- 30 cl lukewarm water
- 2 teaspoons of baking powder
- FOR THE GLAZE
- 560 g icing sugar
- 340 g of butter at room temperature
- 280 g of Nutella
- 300 g dark chocolate
- 2 tablespoons of milk
- 1 g de sel
- Chocolate balls.
- Preheat the oven to 160°.
- Mix the cocoa powder with the water and set aside.
- Beat the butter and sugar together to form a cream..
- Add the egg yolks one by one, mixing well between each, then add the cocoa/water mixture.
- Pour in the flour and yeast then mix again.
- Beat the egg whites until stiff and then add them to the dough..
- Pour the mixture into a buttered and floured baking mold. 17 cm in diameter.
- Bake 40 minutes.
- Unmold and let the sponge cake cool completely before cutting it into three discs of the same size..
- Melt the chocolate, mix it with Nutella and let cool.
- To prepare the icing, beat the butter with the icing sugar and salt, to obtain a smooth and frothy mixture. Add the milk, Nutella and melted chocolate and continue to beat 1 minute.
- Start by placing a disc of cake on a dish then garnish it with a centimeter of icing. Cover with another disc then repeat the operation until the end. Cover the layer cake with a thin layer of frosting (you can almost see the cake through) then refrigerate 30 minutes.
- Finish by applying the rest of the icing evenly to the cake then decorate the top with a piping bag.
- Cover with a few chocolate balls.
Emilie
Nadia
4.11.14OK good, it just looks so good ! Lol
As soon as seen, immediately pasted it into Pinterest in my Dessert section 😉
Thank you for your delicious recipes.
Emilie
4.11.14Yeah thank you very much Nadia, t’es adorable ^-^
Kisses
velvet red
4.11.14For sure, he is magnificent! But I'm not going to add it to my Pinterest desserts because I don't eat this type of dessert anymore.. Too much!
Bravo Emilie for the performance!
Emilie
5.11.14Thank you miss 😉
Cecile
4.11.14And to think that I am currently with a spoon of Nutella in my hand…your sublime layer cake almost takes away a little guilt from me. Thank you for this ultra-gourmet and ultra-cocooning recipe.
Emilie
5.11.14Lol !!! But no guilt, we all do it 😉
Muriel
4.11.14BEAUTIFUL ! …
Emilie
5.11.14Thank you !
The Happy Cooking Friends
4.11.14He is magnificent!! The icing is very successful and I would like to believe that you made people happy!! I also experimented with carrying the layer cake on my knees for around twenty kilometers.. It's a good way to argue with your darling :))
Emilie
5.11.14Thank you very much miss ! Ah yes so you understand what I experienced then !!!
Pauline
4.11.14So now I'm going to have to try this recipe. !
MonGaulois is a Nutella fan, I don't know anyone who loves Nutella as much as him.. Here a 750gr pot lasts barely a week (and I specify that he is the only one who eats it !). He knows it’s junk so he tries to reduce his consumption, a real drug addict (and it's not even visible on his silhouette, the guy, I'm jealous of him !!)
Brief (I'm talkative huh !!!!), your layer cake is beautiful ! You are very talented, bravo !
Emilie
5.11.14lol !!! Ah yes, Monsieur was also a big fan of Nutella and like your Gaul it doesn't even show on his figure whereas me… good but since it's me who does the shopping I no longer go through the spread box !!!
Thank you for your compliments Pauline ^-^
bree13
4.11.141 h 15 road and it didn't melt ? he is sublime !
Emilie
5.11.14No, he held on and what's more, he waited 3 h per 30 ° !!!
Merciiiii
Leah
4.11.14This cake is absolutely superb. !!!! I think he would have seriously enchanted me !
And your photos are more than magnificent !
I LOVE IT ♥♥♥
Emilie
5.11.14Thanks my beauty, so I have to do it again !!!
Kisses <3
doll
4.11.14Your cake is really superb. !! I would take a part of it anyway !!
Emilie
5.11.14Thank you Ninou, I send it to you ?!!!
from mouth to table
4.11.14Wow! Pig! Very beautiful cake!
Emilie
5.11.14That’s dirty for being dirty !!!
Thank you miss 😉
Lou
4.11.14Oh dear , what a killing !
Emilie
5.11.14Thanks Lou 😀
Flo
4.11.14There's nothing sweeter than a treat, you did strong ! 😀
Emilie
5.11.14Oh thank you my dear 😉
Shirley Pan
5.11.14Thank you for this recipe, My mouth is watering !
question : do you think i can replace the milk with plant-based milk? ?
Emilie
5.11.14Of course and even the butter with margarine to 80% fat no worries !
Stephanie
11.8.15Bonjour,
I fell for this cake for my son's 1st birthday tomorrow. However, I was thinking of replacing the butter with almond puree in the cake but I have doubts about the icing… What do you think ?
Emilie
11.8.15Hello Stephanie, no worries for the inside of the cake but on the other hand for the icing it is more complicated, the butter can just be replaced with margarine.
Stephanie
11.8.15Thank you very much Emily. That’s what it seemed to me 😉
I attack tomorrow, I hope I meet the expectations.
J’en profite juste pour dire que vos recettes sont appétissantes et que ce blog est devenu une de mes références culinaires. In addition, il est très convivial. Alors merci !
Emilie
20.8.15Merci beaucoup Stéphanie c’est vraiment trop adorable 😉
Make me bite !
5.11.14Très joli et bravo pour la prouesse de la route de montagne ! Je vis déjà l’enfer sur les routes « plates » quand j’amène un layer cake pour une fête, je visualise très bien les suées que tu as eues !
On the other hand, pour ma part je remplacerai par du Nocciolata, au goût terrible, bio et bien sûr sans huile de palme !…
Emilie
5.11.14Thanks my beauty, c’est vrai que j’ai eu des sueurs froides !!!
Oui j’avais pensé au Nocciolata que j’adore mais Monop’ n’en avait plus 🙁
BoopCook
5.11.14il est très très beau ! ;D
Emilie
5.11.14Thank you Matilda 😉
Maryse & Cocotte
6.11.14Good evening, votre gâteau est vraiment superbe ! Je me demandais s’il était possible de remplacer le Nutella par de la pâte de praliné ? Et aussi quel fouet utilisez-vous pour le glaçage ? Merci d’avance pour vos réponses.
Emilie
6.11.14Merci Maryse ! Oui pas de soucis pour la pâte de praliné. J’utilise mon kitchenaid avec le batteur en vitesse moyenne 😉
Sandrine | Strawberry and Basil
9.11.14Il est très beau ce gâteau, je t’en piquerai bien une part pour gouter !
Emilie
12.11.14Merci Sandrine 😉
Laura
18.5.16Ce gâteau est magnifique ! Je voulais m’en inspirer pour un anniversaire mais mon glaçage n’est pas aussi lisse que le tien, disons que j’ai un rendu beaucoup plus mousseux et donc très difficile de travailler :/
Emilie
31.5.16Ugh I don't really know why, maybe you worked it too much ?!