Pink Chocolate Nutella Cake-Sinful Rich

Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…

Pink Chocolate Nutella Cake
Pink Chocolate Nutella Cake

Hello from your favorite food blog 5 star cookies.

How are you? Do you want to cure your tiredness…

Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…

Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!

I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.

Pink Chocolate Cake
Pink Chocolate Nutella Cake from 5starcookies

How can I describe this recipe to you?

DESCRIPTIONS

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.

Now, back to basics? How is this cake made?

This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …

I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.

This cake is very similar to one of my most visited cake recipe called THE BEST CAKE EVER – STRAIGHT ROLL CAKE!

In order to make this cake we need to buy ingredients under the title called…

Pink Chocolate Nutella Cake for you

SHOPPING LIST

  • eggs
  • sugar
  • flour (all purpose)
  • heavy cream
  • strawberries
  • butter
  • icing sugar
  • Nutella
  • chocolate
  • vanilla extract
  • corn syrup
  • salt
  • baking powder
  • corn starch

EQUIPMENT NEEDED

-KitchenAid mixer or the one you have and use

-mixing bowl

-baking sheet (12 by 16 inch)

-9 by 5 loaf pan

-sauce pan

Easy chocolate pink cake
Pink Chocolate Nutella Cake-pink cake

Action Time

Pink Chocolate Nutella Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder (no aluminum)

1/2 tsp salt

1 tsp cornstarch

Pink Strawberry Buttercream Filling

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

Nutella Filling

2 1/2 cups Nutella

2/3 cup heavy cream

1 cup chocolate chips melted, cooled

1/4 cup butter, unsalted

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

2 TBSP corn syrup

INSTRUCTIONS

Making roll cake

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool the cake for about 2 hours.

When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

Be sure the pink filling is spread evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

You want cake to be firm when you start to cut it.

How to make Strawberry buttercream

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of  icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

How to make Nutella Filling

Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

Your next step is to mix heavy cream for about 3 minutes on high speed.

Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

Cake Assembly

Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

cake pan
line 9 by 5 pan

Take the roll cake out of the freezer.

Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

Pour the Nutella filling.

Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)

Be sure that your last layer is the cake.

Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

Keep in the freezer for 8 hours or overnight.

Next Day:

Unwrap the cake and cover with Nutella ganache. (check the instructions below)

Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

Return to fridge until set.

MAKING NUTELLA GANACHE

Using a medium size cup or bowl add Nutella and butter. Set aside.

Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

Remove from heat and pour over Nutella and butter.

Cover the cup with aluminum foil for 5 minutes.

After 5 minutes whisk until smooth.

Pink Chocolate Nutella Cake-simple chocolate cake

Review the Steps

-Bake the cake. Cool it.

-Spread strawberry pink filling

-Roll the cake

-Cool it in the freezer

-Make the Nutella filling

-Cut the roll cake into about 1 inch size

-Prepare 9 by 5 baking pan

-Assemble the cake

-Return to the freezer

-Make Nutella ganache

-Cover and decorate the best Pink Chocolate Nutella Cake

-Say thank you to the Universe and 5 star cookies

Freezing

You can freeze chocolate cake without Nutella ganache for 4 weeks.

Nutella chocolate cake
Pink Chocolate Nutella Cake recipe

Quick Note

Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)

Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.

Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.

Strawberry – this recipe was made with fresh strawberries.

Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)

Pink Chocolate Nutella Cake-the best dessert

FINAL NOTE

HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT!

Pink Chocolate Nutella Cake is ready for you!

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

OTHER LINKS

Ferrero Rocher Valentines Cake-Unstoppable Love

Easy Nutella Bomb Cake-Chocolate Sin

Straight Roll Cake

Pink Chocolate Cake-Cozy up With Love

Nutella Hazelnut Chocolate Torte-Chocolate Boost

Chestnut Roll Cake-Number 1 Recipe

Dalgona Coffee With Nutella – Treat Yourself

No Bake Chocolate Cake-15 Minute Dessert

Krembo Roll Cake-Bombshell Yum

Tiramisu Ferrero Italian Cake – Your Dream Easy Dessert

Chocolate Friday Lava Cake – Power of Love

Rigo Jancsi – Hungarian Chocolate Cake

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pink Chocolate Nutella Cake

Pink Chocolate Nutella Cake-Sinful Rich

Yield: Serving 6 people
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.

5 WORDS to describe this recipe I will say:

HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT

Ingredients

Yellow Cake Roll

  • 6 large eggs (organic)
  • 3/4 cup sugar
  • 1 cup flour (AP)
  • 1 tsp baking powder (no aluminum)
  • 1/2 tsp salt
  • 1 tsp cornstarch

Pink Strawberry Buttercream Filling

  • 1 lbs strawberries (454 gr)
  • 1 cup unsalted butter
  • 4 1/2 cups icing sugar (you can use less, it is your choice)
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 TBSP whip cream (optional)

Nutella Filling

  • 2 1/2 cups Nutella
  • 2/3 cup heavy cream
  • 1 cup chocolate chips melted, cooled
  • 1/4 cup butter, unsalted

Nutella Ganache

  • 1/2 cup Nutella
  • 2 TBSP butter, room temperature
  • 1/2 cup heavy cream
  • 2 TBSP corn syrup

Instructions

    Making roll cake

    Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

    Spray with baking spray and set aside.

    Preheat oven to 350 F.

    In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

    Sift the flour, cornstarch, baking powder and salt.

    Add into eggs mixture and fold gently using a spatula.

    Be sure to blend or mix until there are no clumps.

    Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

    Again, please be sure that flour mixture is incorporated into eggs mixture.

    Spread the batter on the prepared jelly roll pan.

    Bake at 350 for 14 to 15 minutes.

    Cool the cake for about 2 hours.

    When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,

    Be sure the pink filling is spread evenly.

    Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)

    You want cake to be firm when you start to cut it.

    How to make Strawberry buttercream

    Core the strawberries to remove the white center.

    Place cleaned strawberries in a food processor and pulse until smooth.

    You will have about 1 and 1/4 cup of puree.

    Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
    Place strawberry puree in a small saucepan over a medium heat.

    Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

    Place the reduced puree into the fridge to allow to cool.

    Beat the butter. Be sure that there is no lumps.

    Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

    Add your strawberry puree, vanilla and salt.

    Beat together until combined.

    Then add 2 cups of icing sugar and mix well until well combined.

    Add 1 TBSP of whip cream if needed and wanted.

    How to make Nutella Filling

    Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.

    Your next step is to mix heavy cream for about 3 minutes on high speed.

    Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

    And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.

    Cake Assembly

    Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.

    Take the roll cake out of the freezer.

    Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.

    Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)

    Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)

    Pour the Nutella filling.

    Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake)
    Be sure that your last layer is the cake.

    Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.

    Keep in the freezer for 8 hours or overnight.

    Next Day:

    Unwrap the cake and cover with Nutella ganache. (check the instructions below)

    Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.

    Return to fridge until set.

    MAKING NUTELLA GANACHE

    Using a medium size cup or bowl add Nutella and butter. Set aside.

    Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.

    Remove from heat and pour over Nutella and butter.

    Cover the cup with aluminum foil for 5 minutes.

    After 5 minutes whisk until smooth.

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from your favorite food blog and

Cookie

See you soon…

BE KIND…

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