Nutella Dream Cake

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Corn syrup, light
  • 3 1/2 cup Nutella

• Baking & Spices

  • 1 (15.25oz/ 432g box chocolate cake mix
  • 1 cup All-purpose flour
  • 1 1/16 cup Chocolate chip, semisweet
  • 3/8 cup Cocoa powder, unsweetened
  • 1 For the very nutella frosting
  • 2 cup Granulated sugar
  • 9/16 cup Milk chocolate chips
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable or neutral tasting oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Butter, unsalted
  • 1/2 cup Cream cheese
  • 1 cup Sour cream
  • 7/16 cup Whole milk

• Liquids

  • 1 1/2 cups Water

• Other

  • 2½ cups (7⅝oz/ 217g Feuilletine (may be substituted with crispy rice cereal *see note

Found on cleobuttera.com

Description

Ingredients

• For the Nutella Crunch layer: (optional but recommended)
• ½ cup (3½oz/ 100g) semisweet chocolate chips (or finely chopped chocolate)
• 1 tablespoon (1/2 oz/ 14g) butter
• ½ cup plus 1 tablespoon (5⅞ oz/ 167g) Nutella
• 2½ cups (7⅝oz/ 217g) Feuilletine (may be substituted with crispy rice cereal) *see note
• For the cake:
• 1 (15.25oz/ 432g) box chocolate cake mix (Devils Food, Chocolate Fudge or Dark Chocolate)
• 1 cup (4.4oz/ 125g) all-purpose flour
• 1 cup (7oz/ 199g) granulated sugar
• ¼ cup plus 2 tablespoons unsweetened cocoa powder
• ¾ teaspoon salt
• 3 large eggs
• 1½ teaspoons vanilla extract
• ½ cup vegetable or neutral tasting oil
• 1⅓ cups water
• 1 cup (8oz/ 227g) sour cream
• For the Very Nutella Frosting (makes about 3½ cups):* (see note above)
• 1 cup (8oz/ 227g) unsalted butter, softened to room temperature
• ½ cup (4oz/ 113g) cream cheese (or 8 Kiri squares), softened but slightly cool
• 1½ cups (1 lb/ 454g) Nutella
• ½ cup plus 1 tablespoon (4oz/ 113.4g) semisweet chocolate chips
• ½ cup plus 1 tablespoon (4 oz/ 113.4g) milk chocolate chips
• For the Nutella Sauce Filling:
• 1⅓ cups plus 1 tablespoon (15oz/ 425g) Nutella
• ¼ cup plus 3 tablespoons whole milk
• For the Spun Sugar garnish: (optional)
• 1 cup (7oz/ 199g) granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water

Directions

• Line an 8 or 9-inch cake pan with a parchment paper round then spray with a non-stick cooking spray; set aside. (Make sure that you use the same size pan as you plan to use for the cake layers).
• In a large bowl, combine together the chocolate chips and butter and melt over a double boiler or in the microwave, stirring every 20 seconds.
• Stir in the Nutella until well combined. Add in the Feuilletine and gently stir into the Nutella mixture to coat.
• Transfer the feuilletine mixture to the prepared pan, then using the bottom of a cup, smooth it out and press it down to an even layer. Cover with plastic wrap then chill in the freezer until set and forms a firm layer; at least 30 minutes and up to several days. Keep in the freezer until ready to use.
• Adjust oven rack to middle position and preheat oven to 350F/180F.
• Line three 8 or 9 inch cake pans (all the same size) with parchment paper rounds then spray with non-stick cooking spray. Optionally, wrap the sides of the pans with soaked cake strips like these, which help achieve a level cake that has no dome. Dont worry if you dont have it.
• In a large bowl, whisk together the cake mix, flour, sugar, cocoa powder and salt until well combined.
• Add in the eggs, vanilla, oil, water and sour cream. Using a large whisk or electric mixter, beat on low speed until all ingredients are combined. Scrape down the bowl to make sure that all ingredients are well incorporated, then beat for 1 minute longer.
• Divide the batter equally between the 3 cake pans then bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs attached.
• Allow the cakes to cool in the pans for 15 to 20 minutes in the pan, then invert on to a plate, peel off parchment paper then reinvent on to a wire rack to cool completely before filling and frosting.
• While the cakes are cooling, make the frosting and sauce.
• Over a double boiler or in a medium microwavable bowl, place both types of chocolate chips and melt in the microwave, stopping every 20 second to stir the chocolate. Heat and stir until almost completely melted. The warmth of the melted chocolate will melt whatever bits of chocolate left. Set aside to cool slightly.
• In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and an electric mixer), Beat the butter until smooth and creamy. Add in the cream cheese and beat until smooth and well combined; about 1 minute.
• Add in the Nutella and mix until completely incorporated. Scrape down the bowl.
• Add in the melted chocolate and mix until everything is well combined, scraping the bowl as need. Cover with plastic wrap and keep in a cool place until ready to use.
• Combine the Nutella and milk in a medium bowl, whisk well until completely smooth.
• Cover and set aside in a cool place until ready to use.
• Take the Nutella crunch layer out of the freezer, invert over your hand, then using the other hand, peel off the parchment paper. Reinvent onto a cake board.
• Frost the crunch layer with a thin layer of the Very Nutella Frosting, about ⅓ cup. Set aside.
• Using a long serrated knife, carefully slice each cake layer horizontally to make 2 thin layers. You should have a total of 6 thin layers.
• The cake slices are very fragile, so use a cake board, cake lifter or the removable bottom of a tart pan to move the layers around and stack them. Place the bottom half of one of the sliced cake layers on top of the crunch layer. Top with about ½ cup of the Nutella sauce. Use a spatula to spread it all over, avoiding the far ends. Top with the second half of the sliced cake layer. Frost with a generous layer of the Very Nutella Frosting; about ⅔ of a cup.
• Top with the bottom half of another one of the sliced cake layers. Repeat the process by spreading about ½ cup of the Nutella sauce over it, then placing the top half of the sliced cake layer. Frost with a generous layer of the Very Nutella Frosting; about ⅔ of a cup.
• You should now have 2 thin layers left. Use the bottom half of last of the sliced cake layers to top the frosting. Spread with the remaining Nutella sauce. End with the final layer of thin cake.
• If the cake feels slippery and unstable, insert a bamboo skewer in the center of the cake, all the way to the bottom; that will help hold everything together. Now crumb coat the cake by frosting the sides and top of the cake with a thin layer of the remaining frosting. Dont worry if you get crumbs over the frosting, well cover them up layer. Place the cake in the freezer until the frosting has firmed up.
• Take the cake out of the freezer, then frost with all the remaining frosting, covering up all the first crumby layer of frosting. Make swirls, swoops or leave it smooth. Top it with anything your heart desires like sprinkles, flags, candles or spun sugar (recipe below).
• Serve right away or refrigerate overnight covered under a cake dome. Bring to room temperature before serving.
• Secure a long-handeled wooden spoon under a heavy cutting board on the edge of a counter, with the handle facing out and extending over the edge. Place newspapar on the floor, directly under the cutting board. Alternatively, place a large bowl over a newspaper covered counter. Grease the edges of the bowl with oil.
• Bring the sugar, corn syrup, and the water to a boil in a heavy, light-colored saucepan over medium-high heat, stirring until the sugar has dissolved. Stop stirring. Cover the saucepan with its lid for about 2 minutes. This will create condensation that will wash down any sugar crystals that may have formed on the sides.
• Uncover and continue cooking the mixture until it turns deep amber in color. Remove from heat and allow to cool slightly until thickened; about 5 minutes.
• Dip the tines of a fork (or of an old whisk that had it ends cut off) into the caramel. Holding the fork above the spoon handle, swing the caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles.
• Gently gather the strands into a a halo-like ball, shaping it with the palms of your hands. Top immediately over the cake right before serving. Avoid making on humid days. If not using immediately, place in an airtight container and place in the freezer for up to 3 weeks.