Sep 4, 2016

Sweet Tooth Recipe - Nutella and Black Currant Jam Layer Cake

Can't believe I've been holding cake pan set for more than a year and finally made something out of it last week. It's a set of six individual round shaped 6 inch pans, which saves some trimming works when making layer cakes. If you don't have the cake pan set, simple use larger baking dish then trim out the cake layers with a round shaped mold after baking.

Nutella and black currant jam layer cake - 

Ingredients (8 slices/servings)?

Cake - 

  • 1 3/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup or 1 stick or unsalted butter
  • 3/4 cup granulated sugar
  • 3 eggs 
  • 1 cup buttermilk or heavy whipping cream (if can't find buttermilk)
  • 1 teaspoon vanilla extract

Others -

  • Some Nutella
  • Some black currant jam
  • Some whipped cream


This cake recipe was adapted from the one provided by Wilton, the brand for my cake pan set. The original recipe uses a lot more sugar, but I toned it down and swapped out the spread with Nutella and black currant jam. 

Also this cake was eaten right away after baking so I simply spread some whipped cream all over for extra flavor and moisture. However, if intended to store in the fridge, try making an actual spread or only serve with whipped cream on the side when serving. You can also use equal part of chocolate and heavy whipping cream to make a chocolate ganache spread instead of using Nutella.

Preheat the oven to 325 degrees Fahrenheit and oil the cake pan set by either using cooking spray or brush with melted butter.

Sift the flour, cocoa powder, baking powder, baking soda, and salt to a big bowl. All these will be the "dry bowl" of ingredients.

Take a larger bowl for the "wet ingredients." Use a mixer and beat the room temperature butter together with sugar till smooth and slightly fluffy. Keep beating in moderate speed and add in eggs one at a time. Pour in vanilla extract and mix well.

Blend in dry ingredients into the bowl for the wet ingredients in two batches. Keep mixing till fully incorporated.

Evenly distribute the mixture into 5 individual cake pans, or pour into a large baking dish. 

Bake for 18 to 20 minutes. Once ready, cool down for about five minutes before removing the cake.

Cut the crowns off if desired, but not necessarily. To assemble, this is what I did starting from the bottom layer:

Black currant jam

Finished off with whipped cream and serve immediately.

Black currant jam adds a nice touch of acidity and balance off the sweetness from the Nutella. Fresh strawberries and raspberries can do the same trick. 

It's a fairly straightforward and rustic chocolate cake recipe so just use whatever spreads and toppings you'd like. As long as it's satisfying, it's a good cake.

Other chocolate dessert recipes:

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