I know when you have last minute company or you get really busy, when it comes to dessert, it’s easier to stop by the bakery or pull out those homemade cookies you stashed in the freezer last month. But sometimes, it’s nice to bake a cake, especially if it’s really simple, made from things that are in the pantry and the taste is out of this world.
My friend Dano who is my go-to dessert taste taster said, “Unbelievable… It’s the ultimate cake.”
And so easy to make! While it bakes, I make a milk chocolate frosting that seems to remind everyone of their childhood birthday cakes. If you can warm cream and stir in chocolate, you can make this frosting.
Don’t worry if the cake falls slightly in the center. The frosting covers it. If the frosting is too much fuss, simply top the cake with powdered sugar and serve some whipped cream on the side.
NUTELLA CAKE WITH MILK CHOCOLATE FROSTING
EVENT: Last Minute Company Dinner
SERVES: 8-10 People
For the cake:
13 oz. jar Nutella
3 large eggs
1 cup all-purpose flour
2 ½ teaspoons baking powder
7 ozs cream cheese, room temperature
1/8 teaspoon salt
For the frosting:
1 cup heavy cream
12 ozs milk chocolate, chopped
8-inch baking pan lined with parchment paper
Make the cake:
1. Preheat the oven to 350 degrees.
2. Line 8-inch cake pan with parchment paper and lightly grease sides of pan.
3. Combine flour, salt and baking powder. Set aside.
4. In a stand mixer or in a bowl using a large spoon, combine Nutella and cream cheese until thoroughly combined.
5. Add eggs and mix until well combined.
6. Add the flour and mix until thoroughly incorporated, scraping down the sides of bowl several times.
7. Pour the batter into the cake pan and bake 25-30 minutes until springy to the touch and sides start to pull away.
8. Remove and cool on a wire rack 10 minutes, then turn out onto rack, remove baking paper and cool completely.
9. While the cake is baking and cooling, prepare the frosting.
Prepare the frosting:
1. Pour the cream into a medium heavy saucepan. Place over heat just until the cream begins to boil.
2. Remove the pan from the heat and add all the chocolate, shake the pan gently so all the chocolate is immersed in the cream.
3. Let stand for 1 minute, and then using a heavy spoon, beat the mixture until it is smooth and blended. Transfer to a bowl.
4. Let mixture cool completely to room temperature.
5. Using an electric mixer or stand mixer, beat on high speed until it thickens and forms soft peaks.
6. As you do this, the color of the melted chocolate will change from a dark chocolate color to a milk chocolate color.
7. Frost as desired. The frosting will start off soft but firms up whiled standing.
8. Store leftovers covered at room temperature 2-3 days. This cake does not freeze well!