Nutella Stuffed Chocolate Hazelnut Dream Cake
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*Freeze your cake layers before assembling the cake for easier frosting!
INGREDIENTS
- One recipe Chocolate Hazelnut Spread (or you can use store-bought Nutella or similar)
- 8-10 Chocolate Hazelnut Truffles (I used Fererro Rocher)
FOR THE CAKE:
- 2 cups Whole Wheat Flour
- ⅓ cup Cocoa Powder
- 2 cups Unrefined Cane Sugar
- 1 teaspoon Himalayan Pink Salt
- 1 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 2 Eggs (XL), room temperature
- 1⅓ cups Buttermilk, room temperature
- ⅔ cup Coconut Oil, melted
- ¾ cup Hot Water
- FOR THE FROSTING:
- 2 cups Fine Raw Cane Sugar
- 6 Egg Whites, room temperature
- 3 cups (6 sticks) Salted Butter, room temperature
- 1 teaspoon Vanilla
- ⅓ cup Cocoa Powder
- FOR THE CHOCOLATE GANACHE:
- ¾ cup Dark Chocolate Chips
- 2 tablespoons Butter
INSTRUCTIONS
FOR THE CAKE:
- Preheat the oven to 325 degrees. Brush 3, six inch round cake pans with melted coconut oil and line the bottom of each pan with a round of parchment paper. Brush the parchment with melted oil, as well. Set aside.
- Place the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl and whisk together.
- In another mixing bowl, whisk together the eggs, coconut oil, and buttermilk. Add mixture to the bowl of dry ingredients and mix until just combined.
For full instructions you can go to : https://www.thekitchenmccabe.com
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