Irresistible Cake with Nutella and White Chocolate Ganache Recipe

Nutella and white chocolate ganache cake tantalizes dessert enthusiasts with its rich, decadent profile.

Sweet layers meld together in a harmonious dance of indulgent flavors.

Creamy Nutella whispers seductive notes against the smooth white chocolate backdrop.

Each bite promises a sensory adventure that transcends ordinary dessert experiences.

chocolate lovers will find themselves enchanted by the intricate balance of textures and tastes.

The recipe refines simple ingredients into a spectacular centerpiece that commands attention.

Prepare to embark on a delectable journey that will delight your senses.

Why You’ll Fall for Cake with Nutella and White Chocolate Ganache

• Indulge in Rich Decadence: This Nutella and white chocolate ganache cake delivers an incredible symphony of luxurious chocolate flavors that melt seamlessly on your tongue, creating a truly indulgent dessert experience.
• Master Impressive Pastry Techniques: The recipe challenges home bakers with professional-level techniques like preparing ganaches overnight, precise dough cutting, and intricate layering, allowing you to elevate your baking skills with each delicate step.
• Create a Visual and Taste Sensation: Combining different chocolate textures and ganache types, this dessert offers a stunning presentation with Kinder chocolate decorations and smooth, creamy layers that promise both visual appeal and delightful taste variations.
• Quick Gourmet Dessert Solution: Despite its complex appearance, the recipe is surprisingly straightforward, requiring minimal specialized equipment and delivering a sophisticated dessert in just a few hours of preparation time.

What You’ll Need for Nutella and White Chocolate Ganache Cake

• Flour: Provides structure and texture to the sweet dough base.
• Icing Sugar: Adds sweetness and helps create a tender cookie texture.

• Cold Butter, Cream: Contribute rich flavor and create a smooth, creamy ganache.
• Egg: Binds the dough ingredients and adds richness.

• White Chocolate, Nutella: Form the primary ganache layers with intense chocolate flavor.
• Gelatin: Stabilizes the white chocolate ganache for better texture.
• Vanilla: Enhances overall flavor profile of the dessert.
• Kinder Chocolates, Chocolate Balls: Decorative and additional flavor elements.

How to Make Cake with Nutella and White Chocolate Ganache

Step 1: Prepare Nutella Ganache

• Cold cream
• Additional cream

Blend until smooth. Cover with plastic wrap and refrigerate overnight.

Step 2: Create White Chocolate Ganache

Craft a creamy white chocolate ganache. Microwave broken white chocolate for 30 seconds. Separately, soak gelatin in cold water. Warm cream without boiling. Dissolve gelatin into warm cream. Pour over white chocolate gradually in three parts while stirring. Add remaining cream and blend if needed. Refrigerate overnight.

Step 3: Mix Cookie Dough Base

• Flour
• Cold chopped butter
• Icing sugar

Mix until sandy texture forms.

Step 4: Incorporate Egg

Add egg to mixture at low speed. Mix thoroughly to integrate ingredients. Refrigerate dough for 1 hour.

Step 5: Roll and Shape Dough

Roll chilled dough on parchment paper to 3 mm thickness. Cut desired digit shapes. Remove excess dough around shapes.

Step 6: Freeze and Prepare Oven

Freeze shaped dough on baking sheet. Preheat fan-assisted oven to 170°C (340°F).

Step 7: Bake Cookies

Gently prick cookie surfaces with fork tines. Bake for 18 minutes across two racks. Remove silicone mats 4 minutes before completion.

Step 8: Cool Cookies

Allow cookies to cool completely on a cooling rack.

Step 9: Prepare White Chocolate Ganache Whip

Chill mixing bowl and whisk attachment for 30 minutes. Whip vanilla ganache to soft peaks. Fill piping bag with large smooth tip.

Step 10: Prepare Nutella Ganache Whip

Repeat whipping process with Nutella ganache. Fill another piping bag with ridged tip.

Step 11: Assemble and Decorate

• White chocolate ganache base
• Nutella ganache accents

• Kinder chocolates
• Chocolate balls

Refrigerate until serving. Best enjoyed within 24 hours.

Tips to Perfect Nutella and White Chocolate Ganache Cake

• Chill Dough Perfectly: Refrigerate the dough for exactly one hour to achieve the ideal texture and prevent spreading during baking.
• Precise Chocolate Melting: Use short microwave bursts and stir frequently to prevent chocolate from burning or seizing.
• Master Ganache Technique: Always add hot cream to chocolate gradually, stirring constantly to create a smooth, glossy ganache without lumps.
• Temperature Control: Ensure all ingredients are cold when mixing to maintain the right consistency and prevent butter from becoming too soft.
• Decorative Piping Pro: Chill your piping bag and whisk attachment beforehand to help ganache hold its shape and create clean, crisp decorative layers.

How to Store and Reheat Nutella and White Chocolate Ganache Cake

• Storing and Reheating Leftovers
• Refrigeration: Store your Nutella and White Chocolate Ganache Cake in an airtight container within the refrigerator for up to 3 days. Carefully wrap the cake with plastic wrap to prevent moisture loss and protect its delicate ganache layers from absorbing other food odors.
• Freezing Option: Preserve your cake by freezing individual slices wrapped tightly in plastic wrap and placed inside a freezer-safe container. Frozen cake can maintain quality for approximately 2 weeks. Thaw overnight in the refrigerator before serving to ensure optimal texture and flavor preservation.
• Serving Recommendation: Remove the cake from the refrigerator 15-20 minutes before serving, allowing ganache layers to soften slightly.

Best Pairings for Nutella and White Chocolate Ganache Cake

• Indulge in Chocolate Harmony: Pair this rich Nutella and white chocolate ganache cake with a smooth, bold espresso that cuts through the sweetness and enhances the deep chocolate flavors.
• Elevate with Creamy Complement: Serve alongside a chilled glass of Bailey's Irish Cream, whose velvety texture and subtle caramel notes beautifully balance the intense chocolate layers.
• Refresh with Fruity Contrast: Add a side of raspberry coulis or fresh raspberries to provide a tart, bright counterpoint that helps cleanse the palate between decadent bites of the ganache-layered dessert.
• Wine Lovers' Delight: Select a late harvest Moscato d'Asti, whose light, sweet bubbles and honeyed undertones will dance delightfully with the cake's luxurious chocolate profiles.

Creative Twists for Nutella and White Chocolate Ganache Cake

• Chocolate Dream Variation: Replace Nutella with dark chocolate ganache for a richer, more intense flavor profile. Add a sprinkle of sea salt on top to enhance the chocolate notes.
• Fruity Fusion Variation: Incorporate raspberry puree into the white chocolate ganache for a tangy contrast. Garnish with fresh raspberries and white chocolate shavings for extra elegance.
• Caramel Crunch Variation: Mix crushed caramel pieces into the Nutella ganache layer. Top with a drizzle of salted caramel sauce and crunchy caramel brittle for added texture and sweetness.
• Hazelnut Heaven Variation: Fold ground hazelnuts into the cookie dough base. Create a hazelnut praline layer between the ganache for an extra nutty dimension. Finish with toasted hazelnut pieces for crunch.

Cake with Nutella and White Chocolate Ganache Recipe

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4.8 from 26 reviews

• Total Time: 1 hour 48 minutes
• Yield: 8 1x

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Description

Indulgent Nutella and White Chocolate Ganache Cake promises pure chocolate bliss with layers of rich flavor. Silky ganache and creamy Nutella create an irresistible dessert that chocolate enthusiasts will crave.

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Ingredients

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Cake Base:

• 250 grams (8.8 ounces) flour T55
• 150 grams (5.3 ounces) unsalted butter
• 100 grams (3.5 ounces) icing sugar
• 1 egg

Chocolate and Sweet Ingredients:

• 50 grams (1.8 ounces) dark dessert chocolate (52% cacao)
• 75 grams (2.6 ounces) Nutella
• 90 grams (3.2 ounces) Lindt vanilla white chocolate
• Kinder Surprise
• Kinder Bueno
• Kinder Country
• Chocolate balls (gold, silver, etc.)

Cream and Binding Ingredients:

• 175 grams (6.2 ounces) full cream (30% mg)
• 420 grams (14.8 ounces) cream fleurette (33% mg)
• 4 grams (0.14 ounces) gelatin sheets (2 sheets)

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Instructions

1. Prepare Nutella ganache by finely chopping chocolate and placing it in a heatproof bowl with Nutella. Apply gentle microwave heat for 30 seconds, stirring until partially melted.
2. Heat 100 grams () of cream to boiling point, then gradually incorporate into chocolate mixture in two separate additions, stirring thoroughly after each pour.
3. Blend 50 grams () of cold cream, followed by an additional 25 grams () of cream, mixing until achieving a silky smooth consistency. Cover with plastic wrap and refrigerate overnight.
4. For white chocolate ganache, break white chocolate into small pieces and microwave briefly. Simultaneously, soften gelatin in cold water.
5. Gently warm 200 grams () of cream without allowing it to boil. Dissolve softened gelatin into the warm cream, then gradually pour over white chocolate in three incremental stages while continuously stirring.
6. Add remaining 220 grams () of cream, blending if necessary to ensure complete integration. Refrigerate overnight, covered.
7. Create cookie dough by combining flour, cold chopped butter, and powdered sugar in a mixer until achieving a sandy texture.
8. Incorporate egg at low speed, mixing just until ingredients are fully integrated. Refrigerate dough for one hour to firm.
9. Roll chilled dough on parchment paper to approximately 3 millimeters (0.12 inches) thickness. Cut desired shapes, removing excess dough.
10. Transfer shaped dough to a freezer-lined baking sheet. Preheat fan-assisted oven to 170°C (340°F).
11. Delicately puncture cookie surfaces with fork tines. Bake for approximately 18 minutes across two oven racks, removing silicone mats four minutes before completion.
12. Allow cookies to cool completely on a wire rack.
13. Chill mixing bowl and whisk attachment for 30 minutes prior to whipping vanilla ganache until soft peaks form. Transfer to a piping bag with a smooth tip.
14. Repeat whipping process with Nutella ganache, using a piping bag fitted with a ridged tip.
15. Assemble dessert by placing one cookie on a serving plate. Pipe alternating layers of white chocolate and Nutella ganache.
16. Carefully position second cookie on top. Pipe additional ganache for complete coverage.
17. Embellish with Kinder chocolates and chocolate spheres. Refrigerate until serving time, ideally consuming within 24 hours for optimal flavor and texture.

Notes

• Prepare ganaches a day in advance for optimal flavor development and smooth consistency.
• Chop chocolates precisely, ensuring even melting when combined with heated cream.
• Carefully dissolve gelatin in warm cream to create silky, stable white chocolate ganache texture.
• Chill dough thoroughly to prevent spreading and maintain crisp cookie shapes during baking.
• Use gentle fork pricks on cookie surfaces to prevent potential bubbling and ensure even baking.

• Prep Time: 1 hour 30 minutes
• Cook Time: 18 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 473 kcal
• Sugar: 38 g
• Sodium: 120 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 43 g
• Fiber: 1.2 g
• Protein: 6.5 g
• Cholesterol: 40