Chocolate, Strawberry, and Nutella Cake

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You guys, it has been forever since I’ve posted a recipe on here, but this one is worth passing along to you. I found it on the Pioneer Woman’s website, though, so OF COURSE it’s amazing. I don’t think she’s capable of making anything that’s not totally drool-worthy.

And this cake definitely falls into that category.

Chocolate Strawberry Nutella Cake

CAKE:

  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1-1/2 cup Nutella

STRAWBERRIES:

  • 2 pints Strawberries, Hulled And Sliced
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla

WHIPPED CREAM:

  • 2 cups Heavy Cream
  • 1/2 cup Powdered Sugar

Line two 9″ round pans with parchment paper, then coat with non-stick spray.
Melt the butter in a medium saucepan, then stir in the cocoa until smooth.
Add the boiling water, let bubble for 20 seconds, then remove from heat.
In a separate bowl, mix together buttermilk, baking soda, eggs, and vanilla. Set aside.
Mix together sugar, flour, and salt, then add in the chocolate mixture.
Pour in buttermilk mixture and stir until combined.
Pour into pans and bake at 350 for 17-20 minutes.
Remove from pans and let cool completely.

While they’re cooling, add the sugar and vanilla to the strawberries, and let them set for 15 minutes, then drain the excess juice.
Meanwhile, whip the powdered sugar with the heavy cream.

To assemble, turn one cake upside down on platter, spread half of the Nutella on it, then add half of the whipping cream, followed by half of the strawberries. Repeat for the second layer and keep chilled until ready to serve.

Yall. This cake is so good. The cake is dense, almost like a brownie, and the strawberries and cream make it a perfect summertime dessert. And helloooooo, Nutella.

Make yourself one, and do it soon. You’re welcome.

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