Nutella Mega Cake
Buttercream , Cake , Chocolate cake , Collection--mega-cake-recipes , Ferrero rocher , Hazelnut , Hazelnut cake , Hazelnut cookie , Hazelnut cream , Hazelnut meringue , Hazelnut wafer , Italian meringue buttercream , Italian meringue icing , Mega cake , Nutella , Nutella buttercream , Nutella mega cake , Recipes-export
This cake will have you going NUTS for Nutella!! Work is NUT supposed to be this fun! But how can it not be when you get to make a NUTELLA MEGA cake for your job? In addition to Nutella, I found as many ways as possible to incorporate hazelnuts into this CAKE. Okay I'll admit, I went a bit NUTS over this one.
To make this Nutella Mega Cake, I baked 6 lbs of my Ultimate Chocolate Cake, filled it with layers of Hazelnut Meringue, iced it with my SWEET Nutella buttercream and decorated it with mounds of hazelnut flavoured toppings.
Ingredients
Cake
- 6lb of Yo’s Ultimate Chocolate Cake
Icing
- Simple Syrup
- 1 Batch of Italian Meringue Buttercream
- 1 Jar of Nutella
Decorations
- Ferrero Rocher
- Nutella Meringue Mounds
- Roasted Hazelnuts
- Rolled Hazelnut Cookies
- Chocolate Melts
Hazelnut Meringue
- 6 Egg Whites
- 2 Cups Sugar
- 1 Package Hazelnut Wafers
- 2 Cups Ground Hazelnuts
- 1 ½ Chopped Hazelnuts
- 2 Teaspoons Baking Powder
Read It!
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Bake 6 lbs of my Ultimate Chocolate Cake in three 8” round pans. Let them cool and then level them to the same height.
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Simple syrup the three layers of cake with Sir Squeeze A-lot.
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Make hazelnut meringue by whipping six room temperature egg whites, with sugar until the mixture is frothy. Use a separate bowl to mix the dry ingredients of hazelnut wafers, ground hazelnuts, chopped hazelnuts and baking powder. Fold the dry ingredients into the meringue. Set aside 1 lb of the meringue mixture and then pour the rest into two 8” round pans lined with parchment paper.
Take the meringue that was put aside and spoon out small mounds onto a parchment lined baking tray.
Bake the meringue layers and the meringue mounds at 325 degrees for 50 minutes or until they are golden on top.
Note: The hazelnut meringue layers are delicate so I used round pans with a removable bottom to prevent them from breaking. To see how I did this step, please see the video here.
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To make Nutella buttercream, mix one batch of my Italian Meringue Buttercream with one jar of Nutella.
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Fill the chocolate cakes with a layer of Nutella, Hazelnut Meringue and Nutella Buttercream.
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Crumb coat the cake with the Nutella buttercream and chill.
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Ice cake and chill.
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After the icing has chilled add another thin layer of icing and use your spatula to add texture.
Note: You can be creative with this step. To see how I did it please, see the video here.
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Add morsels of the hazelnut meringue mounds, Ferrero Rocher chocolates, roasted hazelnuts and hazelnut cookie wafers to the cake decoratively.
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Drizzle Nutella on top of cake
Note: Nutella or chocolate melts can also help secure the toppings to the cake.
Congratulations you did it!
