Indulgent and elegant Chocolate Kingdom Cake layered with rich Nutella and milk chocolate cream, finished with whipped topping and chocolate shavings. A decadent dessert perfect for special occasions.
Ingredients:
Cake:
4.4 oz semi-sweet baking chocolate
¾ cup (1 ½ sticks) margarine or unsalted butter
¾ cup sugar
4 eggs
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
1 tablespoon unsweetened cocoa powder
Filling:
5.3 oz milk chocolate (broken into pieces)
5.3 oz Nutella
14 oz clotted cream or unsalted cream spread (like crème fraîche or thick mascarpone)
Topping:
¾ cup heavy whipping cream
1 packet whipped cream stabilizer (optional)
1 tablespoon sugar
1 tablespoon grated chocolate
Preparation:
Preheat the oven to 350°F. Grease a 9-inch round cake pan. Roughly grate the baking chocolate. Cream together the margarine and sugar until the sugar is fully dissolved. Beat in the eggs, one at a time. In a separate bowl, mix the flour with the baking powder, then gradually incorporate into the batter. Add the grated chocolate and cocoa powder and mix to form a smooth batter.
Pour the batter into the prepared pan and bake on the middle rack for about 40 minutes. Remove from the oven, let cool, then take it out of the pan and slice horizontally into two layers. Place the bottom layer on a cake plate.
To make the filling, gently heat the clotted cream (or substitute) in a saucepan while stirring. Add the milk chocolate and Nutella, and stir until melted and smooth. Remove from heat and cool the mixture in a bowl placed over cold water, stirring constantly until it thickens slightly.
Spread half of the filling over the bottom cake layer, then place the top layer over it. Cover the entire cake with the remaining cream filling.
Whip the heavy cream with sugar and stabilizer (if using) until stiff peaks form. Use half of the whipped cream in a piping bag to create small swirls on the top of the cake. Fill another piping bag with a star tip and use the rest of the whipped cream to pipe a wavy border around the edge. Sprinkle grated chocolate over the cream swirls. Keep the cake chilled until ready to serve.
