• ditzndatz

Chocolate Cake with Nutella frosting

We are still into lockdown. Two months ago, my friend Rosy, sent me her Chocolate Cake recipe. The recipe got shelved as other things caught my fancy. I tried the recipe this afternoon but tweaked it a wee bit because we are still in lockdown and I didn’t have everything at home. It was divine. Here is my version of Rosy’s chocolate cake.

Collect it:

• 1 large egg

• 1 cup sugar

• 3/4 cup water

• 1/2 cup oil (any light flavoured oil)

• 1 tbsp white vinegar

• 1 tsp vanilla essence

• 1 1/2 cup all purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 3 tbsp cocoa powder

• 100 gms dark chocolate (melted)


• 3/4 cup unsalted butter at room temperature

• 4 tablespoons unsweetened cocoa powder

• 2 1/2 cups powdered sugar

• 1 tbsp milk

• 3 tbsp nutella

• 1 tbsp fresh cream

Make it:

Preheat the oven to 180 deg C.

Measure the first six ingredients in a bowl. Whisk thoroughly till the sugar has dissolved. Sift the remaining ingredients into the bowl. Combine it using a spatula. Do not over mix.

Line a baking dish with parchment paper. I used a 7 inch baking dish. Pour the batter into the baking dish and bake for 30 – 40 minutes. Mine got done in 30 minutes.

Let the cake cool in the pan on a wire rack while you make the frosting.

For the frosting, whip the butter on high speed using a stand mixer (or electric hand mixer) until the butter is pale and smooth. Add the cocoa powder, nutella, fresh cream and the powdered sugar and continue to whip until everything is combined and smooth.

If necessary, add the milk a few drops at a time to loosen up the frosting until it reaches a consistency that is spreadable. This step may not be necessary depending on the temperature of the butter you used for the frosting.

When the cake has cooled completely, spread the frosting over the cake.

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