Oreo Nutella Cake Recipe – Learn Like a Pro :- Chocolate chips, toasted hazelnuts, Oreo buttercream, and Nutella abound in Oreo Nutella Cake. It is the ideal cake for any special event since it is flavorful, moist, and decadent.
Oreo Nutella Cake Recipe – Learn Like a Pro
Ingredients
Chocolate cake:
- 2cupsall-purpose flour
- 1teaspoonsalt
- 1teaspoonbaking powder
- 2teaspoonsbaking soda
- 1cupunsweetened cocoa powder
- 1 1/2cupsgranulated sugar
- 1cupvegetable oil
- 1cupstrong hot coffee
- 1cupheavy whipping cream
- 1teaspoonvanilla extract
- 2largeeggs1/2 cup silken tofu for an eggless cake
- 1cupchocolate chips
Oreo buttercream:
- 2 1/2cupsbutter
- 8cupspowdered sugar
- 3cupsOreo crumbsabout 30 Oreos
- 1teaspoonvanilla extract
- 3tablespoonsmilk
Nutella buttercream:
- 1cupunsalted buttersoftened
- 3cupsconfectioner’s sugarsifted
- 1cupNutella
- 1tablespoonvanilla extract
- 2tablespoonsheavy cream or whole milk
- pinchof salt
Garnish:
- 1/2cuproasted hazelnutschopped
- Oreo crumbs
- Mini Oreos
ALSO SEE
Instructions
Chocolate cake:
Adjust the oven to 325°F.
Two 9-inch cake pans should be greased, floured, and then again with parchment paper on the bottom.
In a large bowl, or in the bowl of an electric mixer, combine flour, salt, baking powder, baking soda, cocoa and sugar.
Add canola oil, followed by the hot coffee and mix on low-medium speed. Mix in vanilla, heavy whipping cream, and eggs until well mixed.
Stir in the chocolate chips with a spatula.
Pour the batter evenly into both 9-inch cake pans and bake for 25 to 35 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. To guarantee even baking, rotate the pans every 12 to 15 minutes, moving the pans from the middle to the bottom and the bottom to the top.
Take cakes out of the oven and allow them to cool fully before removing them from the pans. Once cooled, transfer to a wire rack.
The cakes should cool completely on the wire rack before frosting.
Oreo buttercream:
In the bowl of an electric mixer, fitted with the wire attachment, whip together butter until smooth.
Add 4 cups powdered sugar gradually and stir until smooth. Take a moment to scrape the bowl’s sides. Blend in the remaining sugar, Oreo crumbs, and vanilla extract until smooth.
Add milk until you have a smooth, desirable consistency.
Use immediately or cover and refrigerate up to three days. When ready to use, remove from the refrigerator, allow to come to room temperature, and then beat on low speed until the buttercream is smooth.
Nutella buttercream:
Cream together butter and 1 ½ cup of confectioner’s sugar, once incorporated add Nutella and whip until combined. Add vanilla, pinch of salt and the rest of sugar, mix until smooth, pausing to scrape the sides of the bowl. To lighten the frosting, beat on high for approximately 20 seconds.
Once the buttercream reaches a consistency where it holds its shape, add heavy cream one tablespoon at a time. For the remaining 20 seconds, whip on high.
Use immediately or cover and refrigerate up to three days. When ready to use, remove from the refrigerator, allow to come to room temperature, and then beat on low speed until the buttercream is smooth.
Put the cake together:
Arrange the first layer of cake onto a cake plate, then generously top with a layer of
Oreo buttercream.
Add second layer of cake and top it with a thick layer of Nutella buttercream, ice the outside of the cake with a combination of Nutella and Oreo Buttercream.
Add chopped toasted hazelnuts, mini Oreos, and Oreo crumbs to the cake to finish it off.
Nutrition facts
- Calories1392 kcal
- Carbohydrates203 g
- Protein10 g
- Fat66 g
- Saturated Fat41 g
- Cholesterol130 mg
- Sodium934 mg
- Potassium561 mg
- Fiber8 g
- Sugar164 g
- Vitamin A1560 IU
- Vitamin C0.1 mg
- Calcium153 mg
- Iron8.1 mg
