Nutella Buttercream Cake

Hello Everyone!

Hope you are all fine and having a good Ramadan.

It has been very hot over here for the past few days but thank God it's raining right now and hopefully the weather is going to get better after this!

I have become even more lazy now and my routine got pretty messed up too due to the holidays and the weather and all. Wonder how people are still going to universities and work places etc. Thank God I somehow managed to survive the semester even after all that I had to go through over its course with the fracture and everything.

Now that I have a lot of free time till August, I really need to get back to work and take this thing seriously. Blogging is a pretty tough job, believe me when I say it butttt the fact that many of you keep texting me, asking me about your baking-related adventures and giving me feedback gives me the motivation that I need! It really makes me happy that I was of some help to you all.

So, I have been thinking of sharing this recipe of the cake that I made for my parents anniversary. They completed 26 years of marriage a few days ago (Mashallah) and it obviously called for a celebration. We already had a dinner for this when the elder one was here a week before the actual anniversary but how could I not bake a cakeeee. So yeah, to sum it up all I decided to make a Nutella Buttercream Cake. I've made this cake once before but I forgot to write the recipe down and lost the link from where I took it's reference. I wanted it to be super, super moist like the ones made using cake mixes. So I searched for a recipe again and finally found something very close to the one that I used before. I prepared Nutella Buttercream for the icing and used Snickers as the cherry on the icing on the cake (no pun intended :D).

I have already shared it's picture on Instagram and I am so, so sorry for the delay to those who asked me the recipe.

So let's get right into it!

For The Base:

Ingredients:

2 cups sugar

1-3/4 cups all purpose flour (Maida)

3/4 cup coco-powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup buttermilk (Mix 1 tablespoon vinegar in 1 cup milk and leave it aside for 5-10 minutes.)

1 cup strong coffee (Mix 1-2 tsp of coffee in 1 cup warm milk and let it cool.)

1/2 cup oil

1 tsp vanilla essence

Method:

1.Pre-heat the oven.

2.Mix buttermilk, coffee, oil and eggs together. Add vanilla essence.

3.In another bowl sift the flour, coco, baking soda, baking powder together and sugar.

4.Put the dry ingredients in the liquid ones and mix well.

5.Prepare the pan by oiling it and using flour. Put parchment paper in the base too if possible.

6.Pour the mixture in the pan and put it in the oven for 30 minutes or until a knife inserted in the center comes out clean

7.I usually let it cool in the refrigerator for 3-4 hours because it makes it a lot easier to cut and off-course you can't put the icing on warm cake.

 

For The Nutella Buttercream:

Ingredients:

1/2 cup butter (softened and at room temperature)

2 cups powdered sugar (sifted)

1 tsp vanilla essence

1/2 cup Nutella

2 tablespoon coco-powder (optional)

2-3 tablespoon milk

Method:

1.Put the butter in a stand mixer and start it on low speed. If using a hand mixer, beat it for around 3-4 minutes. Make sure the butter is really softened before you start using it. I usually prefer store bought salted butter. Beat until it becomes creamy and light in color.

2.Start adding sugar, 1/2 cup at a time and keep beating. Make sure all the sugar and butter are combined well.

3.Add vanilla, Nutella and coco-powder and beat the mixture again.

4.Finally add the milk 1 tablespoon at a time and start beating it. Keep adding the milk until you get the desired creamy consistency that is not too thick and not too thin.

Now that the the base and frosting are ready for use, start cutting the cake for the layers. Very carefully. You can just cut it in half. Spread the buttercream over one layer and put the other one over it. Now cover the whole cake with buttercream. Top it off with some chocolate and then put it in the refrigerator again for a while.

Happy Bakinggg xx