Milk Chocolate Nutella Torte

Milk Chocolate Nutella Torte
- 7 Tbsp canola oil (105 mL)
- 3/4 cup granulated sugar (175 mL)
- 2 large eggs (2)
- 1/2 cup milk chocolate chips, melted (125 mL)
- 1/2 cup Nutella (125 mL)
- 2 1/2 cups cake flour (625 mL)
- 1/4 tsp salt (1 mL)
- 1 1/4 tsp baking soda (6 mL)
- 1 tsp vanilla (5 mL)
- 1/2 cup instant milk chocolate hot cocoa mix (125 mL)
- 1 cup buttermilk (250 mL)
Milk Chocolate Mousse
- 3 cups whipping cream (750 mL)
- 3/4 cup softened cream cheese (175 mL)
- 1/2 cup Nutella (125 mL)
- 1/2 tsp vanilla (2 mL)
Glaze
- 1/2 cup whipping cream (125 mL)
- 3/4 cup milk chocolate chips (175 mL)
- 3/4 cup dark chocolate chips (175 mL)
Milk Chocolate Nutella Torte
1. Preheat oven to 350ºF (180°C). Prepare two 8″ (20 cm) pans with butter and flour.
2. Add oil, sugar and eggs to bowl of mixer. Beat on medium for 2 minutes.
3. Add melted chocolate chips, Nutella, flour, salt, baking soda, vanilla, hot cocoa mix and 1/2 cup (125 mL) buttermilk . Beat on medium for 1 minute. Scrape down bowl. Add remaining buttermilk and beat for 30 seconds.
4. Pour batter into pans and bake for 22-35 minutes. The cake is done when a toothpick inserted into the center comes out clean with just a few moist crumbs.
5. Rest for 10 minutes and then turn out onto wire rack to cook completely.
6. Make Milk Chocolate Mousse.
7. To Assemble: cut cake layers in half horizontally to make 4 layers. Place one on a serving platter. Spread with 1/4 of Milk Chocolate Mousse. Repeat 3 times to finish with mousse at top of cake.
8. Make Glaze. Drizzle Glaze over cake. Top with milk chocolate curls.
Milk Chocolate Mousse
1. Beat whipping cream until stiff peaks form.
2. In another bowl, beat softened cream cheese until light and fluffy. Add Nutella and vanilla. Beat until smooth. Fold into whipped cream.
3. Store in refrigerator until ready to assemble.
Glaze
1. Heat whipping cream in a saucepan on low. Add milk chocolate chips and dark chocolate chips, stirring constantly until melted and smooth. Cool 2 minutes.