As I sit here, on break at the hospital, I think of what I want this blog to entail. My two personal passions in life are nursing and baking. With dreams of traveling the world as a nurse and traveling and learning everything I can about pasties and cakes and everything sweet.

This recipe I found while searching for a sweet chocolate dessert for a great end to a much needed homemade dinner in. I wanted something pretty, sweet, and with layers of chocolate on chocolate.  I altered the recipe initially because, still a self teaching leaner, I used two cake pans instead of four. I then cut each in half to end up with four layers. I would recommend using three or four cake pans to make the cake layers thicker. The icing is light and a fluffier consistency but still sweet as can be.  I know my partner and I love chocolate and can eat Nutella with a spoon but it was so much icing we both ended with a sugar high, then fell asleep… or possibly just into a diabetic coma. Enjoy

NUTELLA CHOCOLATE CAKE

yield: 12-14 SLICES (or 8 for us americans) lol

INGREDIENTS:

CHOCOLATE CAKE

2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water

NUTELLA FROSTING

1 cup butter
1/2 cup shortening
1 cup Nutella hazelnut spread
4-5 cups powdered sugar
3-4 tbsp milk or water

CHOCOLATE GANACHE

6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream

DIRECTIONS:

1. Prepare three or four 8 inch cake pans.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan. (unless altered by layers)

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Add Nutella and mix until smooth.

9. Slowly add 4 cups of powdered sugar and mix until smooth.

10. Add 2-3 tbsp of milk or water and mix until smooth.

11. Add fifth cup of powdered sugar and mix until smooth.

12. Add more water or milk until the right consistency.

13. Once cakes are cool, remove cake domes from top with a large serrated knife.

14. Place first layer of cake on cake plate. Pipe an even layer of icing onto cake.

15. Add second layer of cake and pipe another even layer of icing on top.

16. Add third layer of cake on top and pipe another even layer of icing on top.

17. Top icing with fourth layer of cake.

18. Place chocolate chips in a metal bowl.

19. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

20. Cover bowl with saran wrap for 5-7 minutes.

21. Whisk chocolate and cream until smooth.

22. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.

(Giving all recipe credit to http://lifeloveandsugar.com/wp-contact/uploads/2012/07/signature3.jpg)