Chocolate cake with Nutella gelato

This cake is really really good. I made it for my Mom's birthday and I am happy to inform you that she enjoyed it! It's a chocolatey, fluffy and rich cake with creamy intense Nutella gelato!
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder- or any instant coffee you have 
  • 1/2 cup milk, buttermilk, almond, or coconut milk
  • 1/4 cup vegetable oil canola oil, or melted coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions
Preheat oven to 350ยบ F. 
Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a knife inserted in the center of the chocolate cake comes out clean!

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Nutella Gelato
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Nutella
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze! 

Once it's done in the ice cream maker take a piece of parchment paper and cut it into a circle that fits the size of the cake pan and pour gelato into it.

When the cake has cooled you can put it in the fridge to use soon! Once the gelato has frozen in the cake pan that you used for the chocolate cake, take the cake out of the fridge and flip the gelato out onto the top of the cake and peel off the parchment circle. And voila! 

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