Nothing can go wrong to your cake if you use the right kind
of frosting…. Nutella buttercream frosting is my all-time favorite and has me
swooning all the time! It is simple to make, its rich, incredibly addictive and
silky smooth. It is even better than I ever imagined!! And it goes well with
any chocolate cake, or cupcakes and even better with chocolate coffee flavored
cake!
I recently baked a dark chocolate cake flavoured with coffee and layered it with nutella buttercream frosting,
chocolate fudge and McVities digestive nibbles for the crunch… And this cake was
baked for a special and gorgeous gal who is an amazing baker herself, who has
baked many gorgeous cakes for me every year!! And I am glad the cake brought a
huge smile and joy on her special day! This is probably the decadent cake that I have ever baked.
For those who want my recipe for the dark chocolate cake,
please click here. This cake recipe is super simple and has never failed me!
And I adapted the recipe for my Nutella frosting from https://www.bakedbyanintrovert.com/nutella-frosting/
Here is the recipe
INGREDIENTS:
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (210 grams) Nutella
1/8 teaspoon salt
2-4 cups (240 grams)confectioners’, sifted
2-3 tablespoons heavy cream
Instructions
·
In a stand mixer fitted with a paddle attachment
or with an electric hand mixer, beat the butter on medium-high speed until
smooth.
·
Add the Nutella and salt and continue to beat until well combined for about 2 minutes.
·
Add 1 cup of confectioner’s sugar and beat on
medium-low speed until most of the sugar is moistened.
·
Gradually add the remaining sugar until the
frosting is the desired texture, beating on medium-low speed until the sugar is
moistened. You may need more or less sugar depending on how you plan to use the
frosting.
·
Add the heavy cream and beat on medium-high
speed until light and fluffy, about 2 minutes. Scrape down the sides of the
bowl as needed.
TIPS
·
Make sure you use soft butter for this recipe.
Set the butter out on the counter for at least 1 and 1/2 hours before
using.
·
Frosting can be stored up to 4 days in the
refrigerator in an airtight container. Let it stand at room temperature to
soften before use.
If you are a chocoholic, I hope you get to try it out soon and let me know how it turns out!!! Wishing you all a happy weekend!!!!
Above Images are copyrighted by Tickled by Inspirations
