Honestly I rarely encounter this problem. I typically just use a baking spray made with flour to grease my cake pans. I feel like that’s not as common as greasing with plain butter or flour but it works for me and it’s so much easier. If you’re really nervous you can use parchment paper to line the bottom of the pans as well. nutella buttercream When are my cakes done baking? If you milk is in date, the next questions is, has it been stored correctly? Milk should be kept in the fridge at all times. Don't forget you can also freeze milk. Do so as soon as you can after opening the bottle, and remember to leave a bit of airspace in your freezer container as the milk will expand when it freezes. Thaw out in the fridge, and give the milk a good shake before you use it. This is a super easy chocolate cake recipe, once you learn it you will be able to use it with any frosting of your choice. It is very moist with velvety crumbs and crazy delicious. The best thing about it is that it comes together in less than 5 minutes! This Ferrero cake will be filled and frosted with Nutella mousseline cream. The process of making mousseline cream is simple, however, you have to be careful with the temperature of the ingredients:

Heat the chocolate in short bursts in the microwave, stirring after each 30-second blast to avoid burning the chocolate. I usually stop heating when they are still quite a few chunks of unmelted chocolate as they will melt in the residual heat of the bowl. This one is for the chocolate lovers! There’s chocolate and hazelnut in every part of these cupcakes. For the Nutella, I recommend using a vegan chocolate spread. For the milk, use a plant-based alternative (almond milk could be good to add a nutty flavour). For the dairy butter, you can use a plant-based alternative - avoid those with a high water content.

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Butter: Use unsalted butter room temperature, which is soft. Room temperature is key here. If too cold, it won’t incorporate into the cream properly. If too hot/liquid, it will make the pastry cream runny. We will use butter twice, first when making the pastry cream, then when making mousseline cream using the pastry cream Chocolate Orange Bundt cake - This easy yet festive cake features a melt in your mouth Orange Bundt is loaded with candied orange zest, topped with a super easy chocolate glaze, and decorated with homemade candied orange slices and lovely Christmas spices like cinnamon and star anise .Recipe in here Return the nuts with the sugar to the food processor and pulse until there are no more large chunks. Butter usually provides a tighter crumb whereas oil results in a spongier texture so I love creaming the butter with the sugar for some volume and air and then adding the oil. Pistachio Raspberry Yule log- This Yule log filling includes a delicious, slightly tangy raspberry coulis and the silkiest, creamiest pistachio whipped ganache, two flavors that perfectly balance each other without being overly sweet! A total showstopper Christmas cake that is completely doable for home bakers! Recipe in here

Oil:This chocolate cake is an oil-based cake (no butter) that keeps the cake super moist. Butter-based cakes tend to harden a lot in the fridge, with oil we won’t have this issue. Use no flavor vegetable oil Chill the cakeeither 1h in the fridge or 15min in the freezer before proceeding with frosting on the outsideMix dry ingredients: In a small bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside. You really don’t need a pound of powdered sugar unless you prefer it that sweet or you don’t like the silky texture of this one. I also use the same buttercream in my Nutella Swirl Cake and I personally love it so I hope you do too. chocolate cake batter in pans Frequently Asked Questions Why do my ingredients need to be at room temperature? Baking powder and baking soda:We will add 1 teaspoon baking powder and 1 teaspoon baking soda. They have two functions: increase the volume and lighten the texture, use both, they have slightly different function Time is crucial for American buttercream. When I say beat the butter or buttercream for 10 whole minutes, I really mean beat it for 10 whole minutes. It helps incorporate more air into the buttercream to make it fluffy and very creamy. Then you’re going to make a chocolate ganache by pouring some simmering heavy cream over dark chocolate. Stir gently until it’s smooth and then toss in some of the praline! alternate adding the dry ingredients and the milk How to make the Nutella buttercream