FOOD
Churro Cake with Nutella Filling
Imagine chocolate and hazelnut Nutella layered all over cinnamon sugar-coated cakes and you've got the idea.
FOOD
Churro Cake with Nutella Filling
Imagine chocolate and hazelnut Nutella layered all over cinnamon sugar-coated cakes and you've got the idea.
Ingredients
Churro Cake with Nutella Filling
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cup sugar
- 1 tablespoon cinnamon
- 4 large eggs
- 1 1/2 teaspoons vanilla
- 3/4 cup whole milk
- 1/2 cup buttermilk
- 1 cup simple syrup
- 3 cups cinnamon sugar
Filling and Decorations
- 2 cups chocolate buttercream
- 1 cup Nutella
- 6 to 8 churros
- Churro marshmallows
Steps
Churro Cake with Nutella Filling
- Preheat oven to 350 degrees. Grease two 9-inch cake pans, and line them with parchment paper.
- In a large bowl, sift together flours, baking powder, and salt. Set aside.
- In a separate large bowl, beat together butter, sugar and cinnamon with a mixer until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in vanilla.
- Turn the mixer to low, and add in the flour mixture in 3 additions, alternating between the flour and the milk, and ending with the flour.
- Place half of the batter in each pan and level the batter until smooth. Bake for 30 to 35 minutes until a cake tester comes out clean.
- Cool cakes for 20 minutes, then remove from pans. Brush the cakes all over with simple syrup.
- Roll the cakes all the way around in the cinnamon sugar mixture, and place on a wire rack to cool completely.
- Spread a layer of chocolate Nutella frosting and a sprinkle of cinnamon sugar on one cake. Add the top cake layer, and spread with a layer of frosting.
- Garnish with churro pieces and more cinnamon sugar.
Filling and Decorations
- In a medium bowl, mix 2 cups of chocolate buttercream and 1 cup of Nutella to make a smooth frosting.