Eggless Nutella Dark Chocolate Cake

This past week has been a birthday week in my house. The week beginning with my mom's birthday, followed by two of the most dearest friends on Tuesday, one of cousin's b-day on wednesday and finally ending the week with a pre-bday dinner party for my sis-in-law. So a cake was definitely in order! And not just any cake. A too die for, super chocolatey, super moist, ooey gooey cake which sends you in chocolate heaven as soon as you take one bite of it.

This Nutella Dark Chocolate Cake defines that! A moist and soft cake iced with Dark chocolate truffle icing and topped with Nutella Ganache and rocher ferrero. Yummmm!

In my family, we like are cakes to be thin and light on icing. Hence, this cake was no different. But don't let that fool you! This cake was just as decadent as any piece of chocolate cake you would eat at a restaurant or from a bakery.

I served this cake at the pre-birthday dinner party and all her friends loved it! And the happiness I derived from seeing everybody devouring into it was as big as eating a big slice of cake.

So for your next celebration serve this gorgeous cake to your guests as its a guaranteed hit!


Eggless Nutella Dark Chocolate Cake

Ingredients: 

Chocolate Sponge

• 200gm or 1/2 can of Condensed Milk
• 50gms of Butter
• 1 cups All purpose Flour/ Maida
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Vanilla Essence
• 2 Tbsp of Cocoa Powder
• 1/2 can (same as the condensed milk can) of water or milk

Dark Chocolate Truffle Icing

• 250gms of dark chocolate chopped
• 1/4 cup Amul Cream/ Heavy whipping cream

Nutella Ganache

• 2 tbsp of Nutella
• 2 tbsp of cream
• 2 tbsp dark chocolate

Directions:

Chocolate Sponge

Pre-heat the oven at 180C

• Empty the condensed milk and butter in a bowl and beat well till light and creamy
• Sieve the flour, baking powder and soda
• Add the vanilla essence to the water
• Now alternately sprinkle the flour and water folding gently with a wooden spoon. Note: Do not beat it with the beater, as this will result in a tough cake.
• Pour the batter into a greased 6" cake tin
• Bake for 20- 30 mins

Dark Chocolate Truffle icing

• Heat the cream in a pan until it almost bubbles.
• Pour the hot cream on top of the chopped dark chocolate pieces and set aside for 10 mins until all the chocolate has melted.
• Leave at room temperature

Nutella Ganache

• Heat the cream and Nutella until nutella has been incorporated.
• Remove from the heat and add the chocolate pieces.

Assembly of the cake:

• Once the cake has completely cooled, frost the cake with the Dark chocolate icing.
• Put in the fridge for a while to let the icing set. Meanwhile make the Nutella Ganache. 
• Remove after 10 mins, and pour the Nutella ganache on top of the cake and let it drip from the sides of the cake.
• Top it with few Rocher Ferrero.
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