Hi Ya’ll. Projects have kept me away from southbyse.com for a while but now I am ready to get back to the blogosphere. Thanks for hanging with me! Since my last post there has been a “super storm”, election mania, and a bizarre scandal unfolding within the CIA, FBI and military.
It’s all enough to make me want to sit down and eat a huge hunk of chocolate cake! Add a tall glass of cold milk and ahhhh….now then, that’s better.
While Nutella is not a Southern concoction, it does produce a wonderfully moist and fine textured cake – both hallmarks of traditionally “southern-style” cakes. I made this one in a sheet pan keeping it all casual, but this recipe could easily be baked in 2 layers. Spread half a cup of raspberry jam in between the layers, pour the glaze over top, and sprinkle on some toasted hazelnuts for a fabulously impressive holiday dessert. Or eat it plain, sans the glaze. It’s all good.
Nutella Cake with Dark Chocolate Baileys Irish Cream Glaze
- 2 1/2 cups all purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 2/3 cup unsalted butter
- 1 cup sugar
- 2/3 cup Demera sugar
- 4 eggs
- 1 cup Nutella
- 1 cup of milk (at least 2%)
- 1 tsp. vanilla extract
- ½ cup Hazelnuts, chopped
Preheat oven to 350 degrees. Mix the flour, baking powder and salt in a bowl or on parchment. Beat the sugars and butter until light and fluffy. Add eggs (one at a time) followed by the Nutella. Gradually add the dry ingredients alternately the milk. Mix in the vanilla extract.
Spread the mixture into a greased and parchment lined baking pan. I used a 9” x 12”. Bake for 45 – 50 minutes. The cake is done when a skewer inserted into the center comes out clean. Cool on a rack while you make the glaze
- 4 oz chopped unsweetened chocolate, good quality
- 1 cup plus 2 tbl sugar
- 2 tbl unsalted butter
- 2/3 cup heavy cream
- 1 1/2 tablespoon Bailey’s Irish Cream
In a very heavy saucepan or double boiler. Melt the chocolate with the cream over very low heat. Stir until the chocolate is melted – this may take 10 minutes. Stir in the sugar. Keep stirring (or use a whisk) the mixture over low heat until the sugar is completely dissolved. This is very important! This may take another 10 minutes. Do not allow the mixture to boil or come near boiling. It should be very warm but not super hot. Once you are positive the sugar has dissolved, add the butter 1 tablespoon at a time stirring and whisking. Remove from heat and stir in the Bailey’s.
Using a skewer, poke holes into the warm cake in intervals – not too many – about every inch and a half. Pour about half the warm glaze over the cake.
Slice into serving sized squares and top with more a few chopped hazelnuts and more glaze if desired.
Note: leftover glaze should be covered in an air tight container and refrigerated. Makes a great ice cream topping too!