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OMG Chocolate Desserts

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  • Home
  • About
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    • All Christmas Easter Halloween July 4th Thanksgiving Valentine’s Day
      Holidays

      White Chocolate Easter Bunnies

      February 25, 2018

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      January 14, 2018

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      January 6, 2018

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      December 3, 2017

      Christmas

      Christmas Sugar Cookies

      December 3, 2017

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      Top 8 Christmas Recipes Ever

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      Christmas

      Star Gingerbread Cookies

      November 25, 2017

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      Chocolate Peanut Butter Christmas Trees

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      White Chocolate Easter Bunnies

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      Easter

      Carrot Cake Poke Cake

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      Easter

      Homemade Chocolate Peanut Butter Eggs

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      Easter

      Strawberry Jam Cheesecake Cookies

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      Halloween Monsters Shortbread Cookies

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      Halloween

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      Mummy Pumpkin Cookies

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      No Bake Summer Berry Lasagna

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CakesDesserts

Decadent Nutella Chocolate Cake

written by Vera Z. May 1, 2015

Decadent Nutella Chocolate Cake – moist, rich and super chocolaty cake frosted with rich and buttery Nutella frosting .

Decadent Nutella Chocolate Cake – moist, rich and super chocolaty cake frosted with rich and buttery Nutella frosting .

A few days ago it was my mom’s birthday and as always, when it comes to celebrations in my family, desserts are my responsibility of course. The birthday girl didn’t want to choose to much, the only demand was for the cake to be with chocolate.

Even though everyone in my family loves my OMG Chocolate Chocolate Cake, I don’t want to repeat myself too much, so I decided to make a little change. I baked the cake by my good old recipe which had never failed, but I wanted to try a new frosting. After a search through the internet, I chose “Best Ever Nutella Layer Cake” by Sweetepolita. That frosting looks really magical, silky, shiny and already at first site, you can see that it’s very tasty. It’s the best possible dessert for a special occasion like a birthday.

Decadent Nutella Chocolate Cake – moist, rich and super chocolaty cake frosted with rich and buttery Nutella frosting .

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According to the original recipe all ingredients for the frosting are placed in a food processor and pulse until smooth and glossy, about 1 minute and the frosting should  be very soft. Well, since I always have to change something, first I went the „classic route“ and beat up the butter and sugar with a mixer, and then added the rest of the ingredients. Since I didn’t have dark chocolate, I put semi sweet baking chocolate, and in the end, my frosting was nothing like the one in the picture. I was so disappointed. Well, that’s what I deserve when I always have to experiment something!  My frosting came out really dense instead of airy and shiny. But, everyone makes mistakes. Next time, I will try to stick by the recipe and I’m sure everything will come out just fine. Decadent Nutella Chocolate Cake – moist, rich and super chocolaty cake frosted with rich and buttery Nutella frosting .

Just to avoid a misunderstanding, for the guests, my Nutella Chocolate Cake was absolutely delicious. Mom was satisfied, many of the guests wanted another piece and some of mom’s friends even asked for the recipe. It looks as if I’m my own harshest critic.

Decadent Nutella Chocolate Cake – moist, rich and super chocolaty cake frosted with rich and buttery Nutella frosting .




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Decadent Nutella Chocolate Cake


★★★★★ 5 from 1 reviews
  • Author: OMGChocolateDesserts.com
  • Category: Dessert
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Ingredients

  • For the cake:
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For Chocolate Nutella Frosting:
  • 4 1/2 cups powdered sugar
  • 1 1/2 cup unsalted butter-room temperature
  • 3/4 cup sour cream
  • 1 cup Nutella
  • 11 oz semisweet baking chocolate-melted and cooled to room temperature
  • 1 teaspoon vanilla
  • pinch of salt

Instructions

  1. Preheat the oven to 350°F and grease three 8 inch round baking pans and line the bottom with parchment paper.
  2. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
  4. Add boiling water and mix until it’s smooth.
  5. Divide batter into 3 prepared pans and bake 25-30 minutes or until toothpick inserted in center comes out almost clean.
  6. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
  7. To make the frosting melt 11 oz chocolate and let it cool to a room temperature.
  8. Beat the butter and sugar until it’s light and fluffy, then add chocolate, nutella, vanilla and salt and mix well.
  9. Add sour cream and mix it well to combine evenly.
  10. To assemble the cake place a dollop of frosting on the plate, then place the first layer and spread about 1 1/2 of frosting over the cake,. Repeat the process with the other two layer and cover the cake with frosting. Garnish with chocolate sprinkles. Store in the fridge.

chocolateNutella
28 comments
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Vera Z.

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Carrot Cake Muffins Recipe With Cheescake Fillings
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28 comments

sherine May 4, 2015 - 7:01 pm

Is the sour cream necessary?? What is it gd for??

Reply
Vera Zecevic May 4, 2015 - 8:08 pm

Hi Sherine, it’s not necessary, you can add a few tablespoon heavy cream if the frosting is too thick. But I like it better with sour cream, because the frosting is really rich, sweet and buttery and sour cream makes the perfect balance.

Reply
Shradha May 6, 2015 - 7:51 am

Could I use yogurt instead of sour cream?we don’t get sour cream here.pls cud u let me know ASAP.am dying to make this cake.looks soooo delish.thank u.

Reply
Vera Zecevic May 6, 2015 - 1:26 pm

Hi Shradha, I think it won’t work well with yogurt. I don’t know what kind of yogurt you have but I think it won’t be the same.

Reply
sonia malik May 6, 2015 - 4:52 pm

kindly tell me how to mke sour cream?

Reply
June @ How to Philosophize with Cake May 12, 2015 - 8:31 am

Wow that looks incredible! So much frosting 🙂

Reply
Sabrina Hickey July 21, 2015 - 2:30 am

Sonia Malik, I am sure you can use plain whole fat yogurt instead of sour cream. I’ve used it in place of sour cream many times with success:) Just use the plain so there’s a bit of tang to it.

Reply
Melissa August 6, 2015 - 4:40 pm

How many cups of batter does this recipe make?

Reply
jessica September 24, 2015 - 9:27 am

Thank you I tried your recipe it was a hit with my crew

★★★★★

Reply
jessica November 8, 2015 - 7:09 am

Hi how can it be converted on gr and ml pls because it looks delocious and i want to try it

Reply
Vera Zecevic November 8, 2015 - 10:28 pm

Hi Jessica, 1 cup=237 ml and 1 oz=28 grams, 1 teaspoon is 5 ml, I hope this helps, now you can do the math.

Reply
jessica November 9, 2015 - 6:30 am

Ithanks for your help bit ts better if i buy the measuring cups because its not easy and i font want to mess it up.the salt is required in the recipe? 1-3/4 cups all-purpose means 1 cup and 3/4 of a cup?

Reply
Vera Zecevic November 9, 2015 - 8:23 pm

Yes you’ll need salt but just a dash. And yes it’s 1 cup and 3/4 of a cup.

Reply
jessica May 6, 2016 - 1:27 am

Hi I made this cake and it was supermoist delicious.but only complaint about the frosting.they told me that it was too rich too sweet.is there any option maybe decrease the amount of icing because i did the recipe like yours.?

Reply
Vera Zecevic May 6, 2016 - 1:50 pm

Hi Jessica, you could decrease the frosting for 1/3 or as much as you like and use less sugar if you wish.

Cakespy February 4, 2016 - 4:51 pm

This looks beautiful, completely delicious, and extremely well suited for World Nutella Day tomorrow!!!

Reply
Gyni February 6, 2016 - 4:46 am

Thanks for sharing this.
Can I use olive oil without using vegetable oil.

Reply
Vera Zecevic February 6, 2016 - 5:12 pm

Hi Gyni, you can use it.

Reply
Katie February 9, 2016 - 1:24 am

If I use salted butter would that matter and should I just omit the pinch of salt?

Reply
Anu March 19, 2016 - 6:30 pm

Hi! This cake looks amazing! I was thinking of making it for a party and I was wondering if it would work as cupcakes or will the batter be too runny? And other than adjusting for baking time, will I need to make any other changes? Thanks! Can’t wait to try it!

Reply
Vera Zecevic March 22, 2016 - 12:45 pm

Hi Anu, you can bake this as a cupcake, I use these chocolate recipe for cupcake batter,I love it especially because the batter is runny and I can easily pour it into the each cups and the cupcakes turns out very moist. Bake at 350 F for 20-25 mins (don’t dry them to much)

Reply
Tim Parkinson July 11, 2016 - 9:38 am

made this is brilliant best chocolate cake recipe i’ve ever used, would this cake work as a non chocolate, if you just omitted the cocoa powder, and is the boiling water there just for the cocoa?.

Reply
Vera Zecevic July 18, 2016 - 7:38 pm

Thanks Tim, boiling water makes the cake moist, but I don’t know how it would work without the cocoa.

Reply
Linda August 14, 2016 - 1:15 am

Let’s just say…if you had a cookbook with recipes and pictures like this, I would have to buy it so I can sit and lick the pages. OMG Thank You!

Reply
Vera Zecevic August 16, 2016 - 10:56 am

Thanks Linda 🙂

Reply
Monica June 9, 2017 - 12:52 pm

Can this be baked in 9×13 cake pan?

Reply
Vera Zecevic June 10, 2017 - 6:08 pm

Hi Monica, I think it could work but you’ll need to bake it longer.

Reply
Hershey’s Chocolate Cheesecake Cake - OMG Chocolate Desserts January 10, 2018 - 10:15 am

[…] RECIPE for my OMG Chocolate Chocolate Cake. Then for Oreo Cheesecake Chocolate Cake,  decadent Nutella Chocolate Cake andTuxedo Cake. Also, I used it even for Chocolate Poke Cake and Hershey’s Smore’s […]

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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