Tweed Cake with Nutella Ganache

Vanilla buttermilk cake specked with dark chocolate and covered with a silky smooth Nutella ganache. Impress your sweetheart with an easy homemade cake and a finger-licking good ganache this valentines day!

Hey folks…you’ll ready for Valentine’s day? Or is it too early? We are one of those procrastinators, who’ll wake up on Feb 13! Very bad, huh? But, I’m sure you guys so much better and have probably started planning.

Chocolate is probably one the best romantic indulgence there is!! Even better when it’s homemade…and this glaze… oh my gosh people! If you love Nutella or chocolate or sweet anything then just make this glaze even if you don’t make the cake. It sets into a velvety smooth thickness that is soooo good! Spread it over your favorite cake or brownies or let it thicken and sandwich between two cookies or serve as a dip with sweet ripe strawberries. YUMMO!

What is a tweed cake? It’s a plain vanilla or white cake with grated chocolate folded into the batter which gives a tweed look when baked. A basic vanilla cake recipe made with cake flour and buttermilk, giving it wonderful soft and tenderness.

Ghiradelli semi-sweet chocolate is my-go-to for all baking and it’s conveniently available in most stores.

Love some cake?? Check out-

Almond-apple whole wheat coffee cake

Carrot-parsnip coffee cake

Rasmalai cake

Kulfi tres leches cupcakes

Zucchini-carrot-oat snack cake

Mango-coconut cupcakes with cherry glaze

Cappuccino cheesecake  at Quichentell

Tweed Cake with Nutella Ganache


Tweed cake

2 1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

6 ounces semi sweet chocolate, coarsely grated

12 tablespoons unsalted butter, room temperature

1 cup sugar

4 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

Nutella ganache

1 cup Nutella

6 ounces semi-sweet chocolate, chopped

2 tablespoons unsalted butter, room temperature

1 cup heavy cream

toasted hazelnuts to garnish, optional


To make cake,

Preheat oven to 350 degrees f. Line 2 x 9-inch round cake pans with parchment paper and grease with non-stick cooking spray. Set aside.

In a large bowl, whisk together cake flour, baking powder, baking soda, salt and grated chocolate (grate chocolate bar in the coarse side of your box grater)

In the bowl of your stand mixer with a paddle attachment (or with a hand mixer) beat butter and sugar for about 4 minutes, util creamy. Add eggs one at time, beating well after each addition. Beat in the vanilla extract. With the mixture on low speed, add flour (in 3 additions) and buttermilk (in 2 additions) alternatively, beginning and ending with flour.

Divide batter evenly in the prepared pans, smooth top. Bake for 30-35 minutes until a toothpick inserted in the middle comes clean. Place pan on a wire rack to cool completely.

To make Nutella ganache,

Combine Nutella, chocolate and butter in a large bowl and set aside. Heat heavy cream in a small saucepan until it comes to boil. Pour over the Nutella-chocolate mixture and stir until melted and smooth. Let cool slightly for 5-10 minutes.

To assemble cake, Trim top of cakes to level, place one cake with bottom side down on the serving platter, spread some ganache, top with the other cake, bottom side up. Pour ganache over the cake, spread over the top and sides. Place toasted hazelnuts on the rim of cake (if using). Let cake stand at room temperature for about 2 hours for ganache to set.

makes 1 x 9-inch layer cake





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