Rich chocolate cake layers with fresh strawberries and Nutella frosting.
By now you know my crazy love for peanut butter. It’s always been my go-to spread, dip, add-on, add-in… you get the point. For decades now, nothing has been able to compete with peanut butter in my mind. It wasn’t until I lived in Switzerland a few years ago, where my beloved Skippy peanut butter was nowhere to be found at the Coop or Migros markets, that I expanded my horizons and grew to love another nut spread … Nutella.
Of course, I knew about Nutella and had tasted it prior to our time abroad, but I never really appreciated it like I do now. (I know what you’re thinking, ‘How is that possible? It’s nuts and chocolate in one creamy spread!’. I must have been so blinded by love of peanut butter that I never opened up my heart to anything else that could potentially replace it.) The good news is that I now fully know the goodness of Nutella. In fact, one of my favorite indulgences is fresh baked white bread with a huge slab of Nutella on it. To me, that’s comfort food at its best!
Having already done a peanut butter cake a while back, it was clearly time for a Nutella cake. For this one, I used Sweetapolita’s dark chocolate cake (because why stray from perfection), and added a layer of pure Nutella, Nutella frosting, and strawberries.
I think next time, I’ll add even more strawberries. With all the richness of chocolate and Nutella, you can’t go wrong with a few more strawberries. Also, this Chef’n Strawberry Slicer is awesome for quick and pretty strawberry slices. A friend got this for me a few years ago from Orson Gygi in Salt Lake City. I use it ALL the time. You can also find it here from William Sonoma and here from Amazon. For $15, it’s a great time saving investment.
With this cake, I also decided to play around with some new frosting tools and techniques. I need a little more practice, but it was fun to do something a little different.