I mean, in the most basic of horror movies (i.e. PSAs about avoiding your basement), the characters are so asking for it.
One, 2-layer batch of chocolate cake (here’s my favorite)
One jar Nutella
One batch of Nutella Buttercream
One batch of Vanilla Buttercream (this recipe without the Oreos)
Ritter Sport/Ferrero Rocher for decorating
melted chocolate for drizzling
Place once cake layer onto a cake stand, plate, or cake board. With an offset spatula, evenly spread a generous amount of Nutella onto the layer. Place your second layer face down on top of the Nutella filling and place the cake in the fridge for a few moments until it firms up a bit. Meanwhile, whip up your two buttercreams (if you’re like me and only have one stand mixer, make the vanilla one first so it doesn’t get streaked with Nutella!).
With your offset spatula, carefully smooth a bit of frosting in a thin, even layer over the entire cake (to seal in the crumbs, a.k.a a crumb coat). Chill again until the frosting is firm (about 15-30 minutes).
Place the cake on a turntable or cake stand. Using a clean offset spatula, spread the Nutella buttercream in a smooth, even layer over the crumb coat. To make the “ripple effect” on the sides, fill a large pastry bag fitted with a medium round tip with Nutella buttercream. Pipe a vertical row of 4 dots about 1/2 to 1 inch in diameter. Once you have your line of dots, use a spoon to smush down one side of each dot to form a line of petals. Keep repeating this process until you make your way all around the cake. For a picture of this technique, click here.
Next, fill a clean piping bag fitted with a medium star tip with the vanilla buttercream. Pipe big swirls of frosting on top of the cake. Place a Ritter Sport or Ferrero Rocher in the middle of each swirl. Lastly, drizzle with melted chocolate and enjoy your crazy, Nutella creation!
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