1 ½ cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
½ teaspoon Baking Soda
½ teaspoon Salt
6 tablespoons Butter (room temperature)
¾ cup Granulated Sugar
1 Large Egg
¾ cup Milk
Preheat oven to 425 degrees. Trace two 8” circles (or hearts or stars or whatever shape you like) onto parchment paper. Flip the parchment paper over and place on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
In a stand mixer fixed with a whisk attachment or in a large bowl with a hand mixer, combine the butter and the sugar until fluffy. Mix in the egg then the milk. In two batches, hand mix in the flour combination. It should resemble frosting.
Spoon batter into a piping bag (you don’t need a frosting tip) and pipe into the shapes on the parchment paper about ½” shy of the border, then smooth out the batter. Bake on the middle rack for 8 – 10 minutes or until spongy. Let cool on pan for 5 minutes then transfer the cakes and the parchment paper to a cooling rack to cool to room temperature.
White Chocolate Ingredients:
1 3.5 oz Vanilla Pudding and Pie Filling Mix
1 cup White Chocolate
1 ½ cups Milk
1 cup Berries (Blueberries, Raspberries, Cut Strawberries)
Place the white chocolate and ½ cup of the milk in a microwave safe bowl and heat for 1 minute, stirring after 30 seconds. Stir well after the 1 minute, the chocolate won’t be completely melted, but as you stir it should become smooth. In a medium bowl, combine the pudding mix and the remaining cup of milk. Whisk in the white chocolate mix. Place in fridge for at least ½ hour.
Whipped Cream Nutella Frosting:
½ teaspoon Unflavored Gelatin Powder
2 tablespoons Cold Water
1 cup Whipping Cream
2 tablespoons Confectioner’s Sugar
2 tablespoons Cream Cheese (room temperature)
3 heaping tablespoons Nutella
In a small bowl, sprinkle the gelatin powder over the cold water. Put 2 tablespoons of cream in the microwave for 30 seconds to scald, then whisk into the gelatin powder and water until the gelatin is completely dissolved. Place in the fridge for 10 – 15 minutes; until it is the consistency of egg whites. Meanwhile, beat the remaining whipping cream and sugar until soft peaks form. Whisk in the cream cheese and nutella, then whisk in the gelatin mixture.
Place one cake on plate, layer the Nutella frosting then place the remaining cake on top. Loosen up the pudding with a whisk and layer on the cake. Arrange berries in the pudding layer. Refrigerate until ready to serve.