Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…
Hello from your favorite food blog 5 star cookies.
How are you? Do you want to cure your tiredness…
Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…
Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!
I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.
How can I describe this recipe to you?
DESCRIPTIONS
Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.
Now, back to basics? How is this cake made?
This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …
I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.
This cake is very similar to one of my most visited cake recipe called THE BEST CAKE EVER – STRAIGHT ROLL CAKE!
In order to make this cake we need to buy ingredients under the title called…
SHOPPING LIST
- eggs
- sugar
- flour (all purpose)
- heavy cream
- strawberries
- butter
- icing sugar
- Nutella
- chocolate
- vanilla extract
- corn syrup
- salt
- baking powder
- corn starch
EQUIPMENT NEEDED
-KitchenAid mixer or the one you have and use
-mixing bowl
-baking sheet (12 by 16 inch)
-9 by 5 loaf pan
-sauce pan
Action Time
Pink Chocolate Nutella Cake
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch
Pink Strawberry Buttercream Filling
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
Nutella Filling
2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted
Nutella Ganache
1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup
INSTRUCTIONS
Making roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool the cake for about 2 hours.
When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,
Be sure the pink filling is spread evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)
You want cake to be firm when you start to cut it.
How to make Strawberry buttercream
Core the strawberries to remove the white center.
Place cleaned strawberries in a food processor and pulse until smooth.
You will have about 1 and 1/4 cup of puree.
Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.
Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
Place the reduced puree into the fridge to allow to cool.
Beat the butter. Be sure that there is no lumps.
Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
Add your strawberry puree, vanilla and salt.
Beat together until combined.
Then add 2 cups of icing sugar and mix well until well combined.
Add 1 TBSP of whip cream if needed and wanted.
How to make Nutella Filling
Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.
Your next step is to mix heavy cream for about 3 minutes on high speed.
Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)
And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
Take the roll cake out of the freezer.
Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.
Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)
Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)
Pour the Nutella filling.
Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)
Be sure that your last layer is the cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep in the freezer for 8 hours or overnight.
Next Day:
Unwrap the cake and cover with Nutella ganache. (check the instructions below)
Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.
Return to fridge until set.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
Review the Steps
-Bake the cake. Cool it.
-Spread strawberry pink filling
-Roll the cake
-Cool it in the freezer
-Make the Nutella filling
-Cut the roll cake into about 1 inch size
-Prepare 9 by 5 baking pan
-Assemble the cake
-Return to the freezer
-Make Nutella ganache
-Cover and decorate the best Pink Chocolate Nutella Cake
-Say thank you to the Universe and 5 star cookies
Freezing
You can freeze chocolate cake without Nutella ganache for 4 weeks.
Quick Note
Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)
Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.
Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.
Strawberry – this recipe was made with fresh strawberries.
Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)
FINAL NOTE
HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT!
Pink Chocolate Nutella Cake is ready for you!
So, be kind. Enjoy and share.
Final Grade: A+
Difficulty Level: Easy
OTHER LINKS
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Tiramisu Ferrero Italian Cake – Your Dream Easy Dessert
Chocolate Friday Lava Cake – Power of Love
Rigo Jancsi – Hungarian Chocolate Cake
PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Pink Chocolate Nutella Cake-Sinful Rich
Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.
5 WORDS to describe this recipe I will say:
HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT
Ingredients
Yellow Cake Roll
- 6 large eggs (organic)
- 3/4 cup sugar
- 1 cup flour (AP)
- 1 tsp baking powder (no aluminum)
- 1/2 tsp salt
- 1 tsp cornstarch
Pink Strawberry Buttercream Filling
- 1 lbs strawberries (454 gr)
- 1 cup unsalted butter
- 4 1/2 cups icing sugar (you can use less, it is your choice)
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1 TBSP whip cream (optional)
Nutella Filling
- 2 1/2 cups Nutella
- 2/3 cup heavy cream
- 1 cup chocolate chips melted, cooled
- 1/4 cup butter, unsalted
Nutella Ganache
- 1/2 cup Nutella
- 2 TBSP butter, room temperature
- 1/2 cup heavy cream
- 2 TBSP corn syrup
Instructions
Making roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool the cake for about 2 hours.
When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,
Be sure the pink filling is spread evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)
You want cake to be firm when you start to cut it.
How to make Strawberry buttercream
Core the strawberries to remove the white center.
Place cleaned strawberries in a food processor and pulse until smooth.
You will have about 1 and 1/4 cup of puree.
Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.
Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
Place the reduced puree into the fridge to allow to cool.
Beat the butter. Be sure that there is no lumps.
Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
Add your strawberry puree, vanilla and salt.
Beat together until combined.
Then add 2 cups of icing sugar and mix well until well combined.
Add 1 TBSP of whip cream if needed and wanted.
How to make Nutella Filling
Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.
Your next step is to mix heavy cream for about 3 minutes on high speed.
Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)
And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
Take the roll cake out of the freezer.
Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.
Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)
Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)
Pour the Nutella filling.
Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake)
Be sure that your last layer is the cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep in the freezer for 8 hours or overnight.
Next Day:
Unwrap the cake and cover with Nutella ganache. (check the instructions below)
Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.
Return to fridge until set.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
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Cookie
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BE KIND…
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