Chocolate and peanut butter, peanut butter and jelly, peanut butter and fluff…classic, time tested flavor combinations that will never fall out of favor. However, none of these come close to the creamy chocolate-hazelnut combination of Nutella. This genius (in my opinion) concoction was invented in the 1940s by Pietro Ferrero in Italy when he was forced to stretch the rationed supply of chocolate with chopped hazelnuts. (This is reminiscent of how red velvet cake came to be- bakers would add beet juice to cake to give it a darker color when chocolate supplies were scarce.) It was initially called “Pasta Gianduja” and then renamed “Nutella” in 1964. Since then, it has gained mass popularity in the US and around the world. There is even a “National Nutella Day” on February 5th! And Nutella was recently in the news when thieves in Germany stole 5 tons of it earlier this month.
My introduction to Nutella was in the form of crepes, filled with nutella and bananas or strawberries. However, in the past several years I have experimented with Nutella ice cream, Nutella quesadillas (2 flour tortillas with nutella and marshmallows in between, heated in a skillet until tortillas are lightly browned on both sides and marshmallows are melted), and more recently Nutella cupcakes (pictured below, recipe at www.baked-in.com).
My mom recently got me over 3 pounds of Nutella (not quite 5 tons but still a large amount) at Costco, so I needed a recipe to use it up (to deter me from just eating it by the spoonful from the jar). I’ve made a lot of cupcakes recently so I decided, instead, to make a cake. This is a chocolate cake flavored with hazelnut liquor, filled with a Nutella chocolate ganache, and covered in a Nutella swiss meringue buttercream (from the Nutella cupcakes pictured above). Before I continue on with the recipe, let me leave you with two disclaimers:
Disclaimer #1: This frosting recipe makes more than what is needed for the cake and I cannot be responsible for what is done with the leftovers (there might be a Nutella frosting food coma involved)!
Disclaimer #2: Despite some recent commercials touting Nutella as the key to a nutritious and healthy breakfast, Nutella unfortunately, is not a healthy chocolate spread. Apparently there’s actually a lawsuit surrounding this issue…but seriously, chocolate, hazelnut, palm oil- did someone really think this could be good for you?