Chocolate Nutella Poke Cake

By srumbel

A delicious and easy to make chocolate nutella poke cake with an incredible mousse frosting.
from chelseasmessyapron.com

Ingredients

• 1 Pillsbury Devils Food Cake mix + ingredients called for
• 2 cups milk chocolate (chips or chopped chocolate), separated
• 1 cup nutella, separated
• 1 can sweetened condensed milk
• 1/4 cup cocoa powder
• 1/2 cup very hot water
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1/4 cup powdered sugar
• Optional: 1/3 cup mini chocolate chips, 1/3 cup toffee bits

Preparation

Step 1

Generously grease a 9 x 13 pan and set aside.
Follow the package directions to make the chocolate devil's food cake and bake according to package directions.
Remove and allow to cool.
Using the bottom end of a spoon, poke holes all throughout and over the cake. Poke the holes all the way to the bottom of the cake (see video above recipe).
In a bowl, add 1/2 cup nutella and 1/2 cup chocolate chips.
In a small pot pour the sweetened condensed milk in. Bring to a boil. Pour the boiling sweetened condensed milk over the nutella and chocolate chips and stir until smooth.
Pour the mixture over the holes in the cake and spread evenly. Chill the cake at room temperature for 1 hour then cover and move to the fridge and chill for 3-4 hours.
While the cake is baking, prepare the mousse:
Microwave 1 and 1/2 cups high quality chopped chocolate or chocolate chips in bursts of 15 seconds, stirring in between each burst for 15 seconds. Be very careful to slowly heat the chocolate so it doesn't seize when other ingredients are added.
Stir in 1/2 cup nutella until smooth and let slightly cool.
In another bowl, combine cocoa powder and very hot water. Whisk until completely combined.
Add the cocoa powder mixture to the chocolate mixture and stir until smooth. Beat with hand mixers if needed.
Take 2 cups of cold (straight out of the fridge) heavy whipping cream and whip in a stand mixer until it reaches soft peaks. While whipping, add in the vanilla extract and powdered sugar.
Add the chocolate nutella mixture to the whipping cream gently folding until both mixtures are completely combined. Cover and chill in the fridge until cake is ready.
Top the chilled cake with chilled mousse and top with miniature chocolate chips and toffee bits if desired.

Serves: 1 (9x13) pan