RECIPE: Cookie Butter Filled Chocolate Cake with Nutella Buttercream Frosting



 

I have been seeing a lot of buzz around Trader Joe's Cookie Butter. I have no idea what it's made of, but it is pretty amazing. I've wanted to play with it in baking for a while.

I wanted to use it in a filling for a cake I had in the freezer I was going to defrost for a party. My chocolate cake recipe makes A LOT of cake. So I always have an extra layer in the freezer from when I make it. Perfect when you need a cake for a last minute party!

I also thought I could make a Nutella frosting as a nice complement to the cookie butter in the center. It worked out great. My colleagues at work annihilated the left overs.


Cookie Butter Filled Chocolate Cake with Nutella Butter cream Frosting

Ingredients:
Use only 1-2 of the layers. I used one layer and cut it in half. Freeze the rest.


Rich Chocolate Cake Recipe:

nonstick cooking spray and parchment paper
1 1/2 cups good quality unsweetened cocoa
3 cups flour
3 cups sugar
1 Tbsp. baking soda
1 1/2 tsp. salt
3/4 cup canola oil
1 1/2 cups buttermilk
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
3 large eggs
1 1/2 cups water

Cookie Butter Filling:

1 1/2 cups cookie butter
1 packet powdered DreamWhip
1 tsp. vanilla extract

Nutella Frosting:

3/4 cup softened butter
1 1/2 cups powdered sugar
pinch of salt
1 tsp. vanilla extract
1/2 cup Nutella


Directions:

Cake:

Heat oven to 350˚.  Line 3 8"cake pans with parchment, and spray lightly with nonstick cooking spray. Set aside. Also spray an 8x8" pan in case you have extra batter. Freeze extra cake for another time.

Mix flour, cocoa powder, sugar, baking soda, baking powder and salt in a bowl. With a paddle attachment, mix the oil, buttermilk, vanilla. Add eggs one at a time, blending well after each addition. Add hot water. Scrape the sides and blend a few minutes more until smooth.



Pour the batter in the prepared pans, and bake for 45 minutes on the middle rack. The cake should spring back to the touch and toothpick comes out clean. Pop out cakes from the pans to wire racks after sitting in the pan for 10 minutes. Let cool completely. 






Cookie Butter Filling

With a hand mixer, whip the cookie butter until light and fluffy in a medium sized bowl. Add the vanilla extract and whip some more. Add the Dream Whip and whip until light, fluffy and smooth.




Nutella Butter Cream Frosting

In a medium bowl, whip the butter with the Nutella until smooth and combined. Add a pinch of salt and vanilla extract and beat a few more minutes. Add the powdered sugar and beat on low for a couple minutes until the sugar is just combined. Once things are not a powdered mess but getting mixed, whip on high until light and fluffy. 





Assembly:

Either cut one cake layer in half or use two whole cake layers, and fill the center with the cookie butter filling. Frost the cake with the Nutella frosting. Start with a thin crumb layer along all sides and top. Chill the cake with the thin crumb layer for ten minutes. Then take the cake out and frost the sides and top with luscious swirls of the frosting. Don't be shy, this stuff is the bomb.

Because the filling and frosting has no milk or fresh dairy, the cake can sit out at room temperature for a couple of days, covered lightly.

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