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Chocolate Nutella Buttercream Drip Cake

Ingredients

  • 2 cups sugar
  • 1 3/4 cup flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water

Nutella Frosting

  • 1 stick butter, softened
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/2 cup Nutella
  • 1/4 cup milk
  • 1 tsp vanilla

Chocolate Ganache

  • 2 oz dark chocolate, chopped
  • 1/4 cup heavy cream
  • 1 tbsp white corn syrup

Instructions

  • 1. Heat oven to 350°F. Grease and flour a bundt pan.
    2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Nutella Frosting

  • Beat all ingredients together.  Frost cake leaving some for piping on the top.

Ganache

  • Place chocolate and heavy cream in a microwave safe bowl.  Microwave until cream in very warm, but chocolate will not look melted.  Stir mixture until the chocolate is melted.  Add in corn syrup.  Pour into a pastry bag or a zip plastic bag.  Snip off the end.  Start dripping chocolate one stream at at time down the sides of the cake, with some lines shorter than others until you pipe around the whole cake.  Squeeze out chocolate on top of the cake and use a knife or off-set spatula to spread the chocolate on the top completely.  Put remaining Nutella frosting in a pastry bag with a star tip or another design.  Pipe frosting in dollops around the top of the cake.