For this cake, I used this classic chocolate cake recipe, followed by a Nutella creme, and Chocolate Ganache
Nutella Creme:
- 4 oz mascarpone cheese (at room temperature)
- 1¼ stick unsalted butter (softened at room temperature)
- 1/3 cup powdered sugar
- 1 cup chocolate hazelnut spread (like Nutella)
- 1-3 tbsp milk
- 4 oz dark chocolate
- ½ cup heavy cream (at room temperature)
DIRECTIONS:
Beat butter until smooth and creamy. Add the powdered sugar, mascarpone cheese and hazelnut spread, beat until it turns out smooth mixture. Add milk as needed for desired consistency. Make sure that the frosting is not runny or too thick, it should be spreadable.
I like to refrigerate my frosting until my cake is cooled and ready to be frosted. It gives you a good thick consistency to work with
Break the chocolate into small pieces and combine with heavy cream in a glass bowl.
Microwave at a 30 second interval and stirring continuously until it completely melts.
Ensure not to overheat or burn the mixture!! Once melted, keep stirring to bring its temperature down until smooth and silky.
**Decorated with almonds, and heath toffee bits
My Sweet Tooth Desserts 