Ok, that's my plan. I typically use the 1/2 & 1/2 buttercream recipe. So, I was thinking 1/2 butter, 1/4 crisco and 1/4 nutella. Then I was going to use btwn 1 and 2 Tbs of coffee for the liquid. Do these proportions sound right to any of you that have used nutella in BC before? And you will be able to taste the coffee with that small amount, right?

This will all go on a chocolate cake for my sister and her soon-to-be husband. She got engaged last week, they both love Timmy's coffee (for any of you who have Tim Horton's in your area, you know how addicted people can get to it!)

Thanks for all your wisdom!!

oooh! that nutella sounds good! i don't know about the coffee though because i can't drink it....blows a hole in my stomach but it sounds good

I have used Nutella as a filling before, but I did not add it to buttercream. I took it out of the container and put it into a bowl and whipped it up for a few minutes with a hand mixer to beat air into it. It was great! If you want the coffee flavor added, I would add about 1/2 tsp of instant espresso to the whipped Nutella.

Question about the whipped Nutella...what is the consitency? Is it thin and runny? Or thick and creamy? Thanks for your help!

Thick and creamy and totally addicting!

Yum! sounds like something I will have to try in a chocolate cake this week. Love the idea of the espresso in the nutella, I just tried that last week for some cake balls I did but added the espresso to the cake mix. Can't wait to see what it is like in the filling! Thanks again.

I'm doing a chocolate/nutella cake for a co-worker of my husband. I was just going to add it to my regular BC and fill with same except add a straight coating of nutella first.
Never did it before but that's the plan.

One word of caution - the nutella as it is (unwhipped) might try to take off with your cake.

Take off with the cake???
It spreads like warm butter.

Perry, please explain "take off with your cake" . Does it tear the cake or pull?

I use Nutella as a filling, and have never thought of whipping it. Great Idea!! I will have to remember that!
Nutella is pretty thick and you have to put a generous layer down, so not to pull up the crumbs on the cake, as you are smoothing it! (is that a word- "smoothing"??)

Yes, ''smoothing'' is a real word.

Thanks

Ok, but, I don't want something as overwhelming as pure nutella frosted over my entire dark chocolate cake. That is why I was going to cut it into my buttercream mix. Plus, that would be an aweful lot of nutella to frost the whole cake with.

I'm trying to go for a hint of the chocolate/hazelnut with a touch of coffee. Just for a flavor, not to take over.

I didn't mean that I would ice the entire cake with straight nutella. The only place I am using straight nutella & at that, a skim coat in the middle then BC with a little of the nutella mixed in it.

cakes47: how much nutella will you mix into your BC? Have you done it before, or are you just going to kind of wing it?

I'm with you cakes47, I'm just looking for a filling. I would frost the rest of the cake with buttercream.

Yeah, I meant Nutella as a filling too - I have never tried to cover a cake in it. (That would be too much Nutella around me and I would be forced to consume large quanitities of it...yum!)

I haven't done it before. I am, as you say, going to wing it. I'm sure it will be good.

Anyone ever tried to "melt" Nuttella and use like ganache?
I wonder if that would work?

mmmmmm

MMMMMMMMMmmmmmmmmmmmm
That sounds sooooooooo gooooooood!!!!!!

Ok, finished my cakes. It was delicious. I used 50% butter, 25% crisco and 25% nutella. I used about 1/4 cup milk and about 4 Tbs of yesterday's coffee, 2lbs of 10x. The coffee taste was very mild, may use more next time. Overall, it was delicious, even the kids ate it and loved it! It was a nice color too. The cake was a HIT!

I am going to try this with the Nutella, it sounds great!  One time I made a chocolate cake and covered it with Chocolate buttercream and added hazelnut liquid coffee creamer in the cake in place of the liquid and in the buttercream in place of the liquid.  I also spread a thin layer between the layers (of the buttercream) and spread a light layer of caramel over that.  It was delicious!