This chocolate cake beats BAKERY Cakes!! Make it for someone special.

Get the Chocolate Nutella Cake Recipe here:https://www.dimitrasdishes.com/chocol...
Ingredients
For the Cake:

2 and 1/2 cups all-purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 ounces semi-sweet chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil or vegetable oil
3 cups granulated sugar
3 eggs
1 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking soda
The Pastry Cream:

4 cups whole milk
8 tablespoons (1/2 cup) cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup heavy cream
3-4 teaspoons pure vanilla extract
For the Coffee Syrup:

1 cup granulated sugar
1 cup water
1-2 teaspoons instant coffee
1 teaspoon pure vanilla extract
For the Buttercream:

1 pound unsalted butter, softened
1 cup confectioner's sugar
2 teaspoons pure vanilla extract
2 cups of pastry cream
1 cup of Nutella or your favorite chocolate hazelnut cream
Instructions
Make the chocolate cake:

Preheat the oven to 350 °F, 180 °C.

Combine the cocoa powder, flour, salt, and baking powder in a bowl. Whisk together and set aside.

Combine the chocolate together with the hot coffee in a bowl or pitcher. whisk together until the chocolate melts. Set aside.

In a large mixng bowl, combine the eggs, sugar, oil and whisk together. Add the yogurt, baking soda, vanilla, milk, and coffee mixture. Whisk together until smooth.

Add the flour mixture in a few batches until incorporated.

Grease 2- half sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.

Divide the cake batter equally between the two pans and bake for 22-25 minutes. The cakes are ready when a toothpick that has been inserted in the center comes out clean or with a few moist crumbs attached.

Cool the cakes, remove the parchemnt paper and wrap them with plastic wrap. The cakes can be stored in the freezer for 2 months.

Make the Pastry Cream:

Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot. Combine the yolks, remaining sugar, cream, and cornstarch together in a bowl and whisk together until smooth.

Add some of the hot milk to the egg mixture and whisk together. Pour the egg mixture into the pot with the milk and whisk together until it comes to a boil and thickens.

Remove from the heat and add the vanilla extract. Whisk together. Transfer the pastry cream to a bowl and cover with plastic wrap. Allow the cream to cool and refrigerate up to 3 days.

Make the Coffee Syrup:

In a small saucepan, combine the sugar, coffe, and water and bring to a boil. Once the sugar has dissolved remove from te heat and add the vanilla and stir together. Allow the syrup to cool completely. It can be stored in the refrigerator for up to a week.

Make the Nutella Buttercream:

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, confectioner's sugar, and vanilla extract. Beat on low speed until smooth and then increase the speed to high and beat for another minute until fluffy.

Allow the pastry cream to come to room temperature and add it in a few batches to the butter while the machine is running on medium speed. beat until smooth and fluffy. Make sure to scrape down the sides of the mixing bowl. Add the Nutella and beat until smooth. Taste and add more nutella to achieve desired flavor. Transfer some of the buttercream into a pastry bag that has been fitted with a large open star tip.

Assemble the Cake:

Note: it is best to work with the cake while it is frozen.

Cut the cake into 2 equal portions. Place one portion onto a board or the back of a baking pan that has been covered with parchment paper.

Brush the cake with a generous amount of coffee syrup.

Pipe a Nutella buttercream border with the icing.

Spread a thin layer of Nutella in the center and top with pastry cream or with Nutella buttercream (it's up to you!). Spread the cream over the Nutella and top with the other half of the cake.

Brush the cake with coffee syrup. Frost the cake with the buttercream and drizzle Nutella on top to create a decorative pattern.

Chill the cake in the freezer for 30 minutes.

Cut into serving portions and decorate each slice with a swirl of buttercream and a strawberry slice.

Serve! kali Orexi!

Notes
Freezer Instructions: The cake slices can be assembled and then frozen for up to 2 months. Plac ethem on a baking tray or in a freezer-safe storage container. Once they have been frozen solid, wrap in a few layers of plastic wrap and keep frozen for up to 2 moths. Thaw the slices either overnight in the refrigerator or for about 30 minutes at room temperature.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
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ITEM ID: 84456733
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