Down But Not Out: Nutella Cake with Dark Chocolate Baileys Irish Cream Glaze

Nutella cake with dark chocolate Irish cream glaze

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.

This cake batter comes together quickly once you get your ingredients out and measured.

Add the Nutella to the batter. Nutella is made with hazelnuts and chocolate.

The batter is ready. It will be light and fluffy but thick.

Spread the batter into a prepared 9″ x 13″ pan. I butter and flour the pan and also line with parchment – better safe than have the cake stuck to the bottom of the pan!

Here is the baked cake, cooling a bit. Now make the glaze…

Simple ingredients for the glaze. This is so easy and so awesome you will not buy pre-made chocolate glaze again.

This is the chocolate I used – very rich and “chocolate-y”. Use whatever brad you prefer. I also like Scharffen Berger and Callebaut, which is sold in big hunks at Whole Foods if you’re lucky to have one close by.

Slowly melt the chocolate with the cream. Use a double boiler, or a very heavy saucepan. If you have never melted chocolate before I recommend using a double boiler and remember to go s-l-o-w!

Okay, the chocolate has melted, the sugar was added and there was a lot of stirring (or whisking).

Once the sugar has dissolved, stir in the butter and the Irish Cream.

Poke holes in the cake in a regular pattern (a metal or bamboo skewer works well for this) and then pour about half of the warm glaze over the top of the cake.

Allow the cake to sit a little bit, then cut into squares and serve with a spoonful more warm glaze over the top. Add a sprinkle of hazelnuts – or not – and enjoy!

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

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.

To assemble:
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!

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