Nutella Chocolate Cake - Easy Chocolate Cake Recipe! (2024)

FAQs

How do you make a cake moist and fluffy? ›

“Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile. You can incorporate it into various cake recipes, from classic chocolate cakes to fruity variations.

Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed. I have attached another way of getting a chocolate cake using baking chocolate. Either one will work great!

Made with simple ingredients.

This easy Nutella cake recipe is made with simple ingredients like flour, dutch cocoa powder, oil, sugar, eggs, sour cream and Nutella. This delectable Nutella layer cake is layered with an equally simple Nutella buttercream frosting.

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

Baking powder and baking soda are common leavening agents, which means they help baked goods rise during their cooking time. If you do not have enough of these ingredients in your recipe, then they will not emit enough gas and your cake will not rise.

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated. Upon activation, Carbon dioxide is produced, which allows baked products to rise and become light and fluffy.

Room Temperature Butter / Don't Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Simply put, most boxed chocolate cake mixes need more chocolate. I've successfully added up to 6 ounces of melted bittersweet chocolate (or Nutella) to box-cake batter. To enhance the richness of chocolate batters even more, add a spoonful of Kahlua, dark rum, or espresso. Pair with chocolate buttercream frosting.

What is the best cocoa powder to use for chocolate cake? ›

“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.

Loaded With Sugar

Shockingly, a serving of Nutella contains more sugar than the same serving size of Betty Crocker Milk Chocolate Rich & Creamy Frosting, which contains 17 grams of sugar (2). Limiting foods high in added sugar is critical for your health.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.