Moist chocolate cake layers sandwiching rich Nutella ganache and covered in creamy Nutella buttercream—what’s not to love about this chocolate Nutella cake?
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Are you a Nutella fan? The kind who eats it right out of the jar? Because I am.
And sometimes that leads to embarrassing situations. Case in point: after making these Nutella cupcakes I had a little leftover Nutella so I finished off the jar with a spoon.
Then I took Cookie for a walk. And after the walk it was dinner time so I headed to my powder bath/pantry annex to grab her food and caught a glimpse of myself in the mirror. Nutella was ALL over my chin.
And I was like, seriously Cookie? You couldn’t let me know before I walk out of the house? (She was too focused on her dinner to respond.)
But my love for chocolate and hazelnut is strong enough to withstand even the greatest embarrassment. Hence this chocolate Nutella cake. It’s a dream come true for chocolate lovers!
Moist and tender chocolate cake, rich Nutella ganache, Nutella buttercream, and crunchy hazelnuts make this a cake anyone would risk embarrassment for.
Why you’ll love this chocolate Nutella cake:
- It’s straight-forward to make and uses easy-to-find ingredients that you probably already have on hand
- You don’t need a stand mixer to make it!
- The Nutella ganache filling takes this cake to new levels of deliciousness
Chocolate cake layers
This is my go-to chocolate cake recipe because it’s super soft and very chocolate-y. You’ll notice that the recipe calls for Frangelico, which is a hazelnut liqueur. If you don’t have Frangelico and don’t want to buy it, substitute 2 teaspoons of vanilla.
The recipe also calls for coffee but you can substitute flat cola if you’re not a coffee fan, although you won’t actually taste the coffee.
- Whisk the dry ingredients together
- In a separate bowl, whisk together the sugar, butter, and oil
- Add eggs whisk in the eggs and Frangelico (or vanilla)
- Whisk until smooth
- Use a rubber spatula to mix the dry ingredients into the wet ingredients (the mixture will be very thick)
- Gradually stir in the coffee (or cola)
And that’s it! Bake for about half an hour and your cake layers are done. Be sure to cool them completely before filling and frosting them!
How to make Nutella ganache
The chocolate Nutella cake filling we’re using here isn’t technically a ganache, which is just a mixture of chocolate and heavy cream–ganache is the stuff you make truffles with. Regular ganache sets up firmer than this one, but Nutella “ganache” is delicious nonetheless.
- Start by putting your Nutella into a heat-proof bowl—this is a bowl that won’t be damaged by heat
- Pour warm heavy cream over the Nutella and let sit for a few minutes
- Beat with an electric mixer, then add powdered sugar
- Beat until smooth
The ganache will most likely be too thin to spread between the cake layers so refrigerate it until it thickens enough to be spread-able–about 30 minutes should do it.
Nutella buttercream
- Beat your butter until it’s smooth
- Beat in Nutella, Frangelico (or vanilla), and salt to combine
- Then beat in powdered sugar, cocoa powder, and milk until smooth
Baker’s tip: you want your butter to be at room temperature when you make this frosting so it combines easily with the Nutella. Cut your butter into tablespoon-sized pieces and let it sit at room temp for 20 to 30 minutes.
Room temp butter should give a bit when pressed with your finger, but not mush completely.
This Nutella frosting is a standard American buttercream and it’s super easy to make–just butter or shortening, powdered sugar, and flavorings. AND SALT! Most frosting recipes call for salt, which might sound weird since ideally frosting is sweet.
But a small amount of salt added to sweets helps bring out the flavors in frosting (or whatever you’re making) so you can taste the Nutella or vanilla or chocolate or whatever else, rather than just tasting sugar.
Assembling your chocolate Nutella cake
Because the ganache doesn’t get super-thick, you need to pipe a dam of Nutella buttercream around the cake layers before adding the filling (as pictured above). The buttercream holds a thick layer of filling in—without it, the filling would ooze from between the layers.
Use a piping bag fitted with a large round tip and filled with about a cup of frosting. Spread half of the ganache in the center of the circle; I like to use a small offset spatula for this.
Top with the next cake layer and refrigerate 20 minutes to set the buttercream, then repeat the process.
Even if you don’t have piping bags and a large round tip, you can still make the cake. Spread the ganache over the cake without going all the way to the edge, and use only a very thin layer.
There you have it—a chocolate Nutella cake worthy of a celebration (a birthday perhaps?—hint hint for next year, Mom) or just a regular old Monday afternoon.
Even if you walk outside with cake smeared all over your face and your dog doesn’t bother to let you know, this chocolate Nutella cake is totally worth it. Promise.
How to store your Nutella cake
Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
I like to cut the cake into slices, put the slices on a foil-lined baking sheet, and freeze for about an hour to set the frosting and filling. Then the slices are easy to wrap tightly and you can pull them out of the freezer any time you’re in the mood for chocolate cake!
A few more recipes you might enjoy:
Tuxedo cake
Death by Chocolate Cake
Chocolate Caramel Cake
Banana Nutella Cake
Nutella Cupcakes
Did you make this chocolate Nutella cake? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram! Tag @theitsybitsykitchen so I can see! And like IBK on Facebook and follow on Pinterest for more delicious recipes.
Chocolate Nutella cake is a delicious dessert anyone who loves chocolate and hazelnut will go crazy for!
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 3 large eggs
- 2 tablespoons Frangelico OR 2 teaspoons vanilla extract
- 1 1/2 cups warm coffee you can substitute flat cola
- 1 cup Nutella
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup unsalted butter at room temperature
- 3/4 cup Nutella
- 1 tablespoon Frangelico OR 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 1/2 to 5 cups powdered sugar
- 1/4 cup cocoa powder
- 5 to 8 tablespoons whole milk or heavy cream
- chopped hazelnuts for garnish if desired
- Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and lightly dust with flour. Set pans aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
- Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Mix in the eggs and Frangelico (or vanilla).
- Use a rubber spatula to mix the dry ingredients into the wet ingredients, then slowly add the coffee (or cola), mixing until just incorporated. Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your finger.
- Let cake layers cool in pans for 20 minutes, then carefully remove from the pans to cool completely on a wire rack before filling and frosting your cake.
- Place the Nutella in a medium heat-proof bowl.
- Heat the heavy cream in a small saucepan set over medium heat until it just begins to steam. Pour the hot cream over the Nutella and allow to sit for 3 minutes.
- Beat with an electric mixer set to low speed until combined, then turn mixer to medium and beat until smooth. Add the powdered sugar and beat until fully combined. If your ganache is too thin to spread, refrigerate it for 20 to 30 minutes, until it thickens enough to spread.
- Beat butter on medium speed until light and fluffy. Add the Nutella, Frangelico (or vanilla), and salt and beat for 1 minute more. Add 4 1/2 cups of powdered sugar, the cocoa powder, and 5 tablespoons of milk and mix on low just to combine.
- Scrape down the sides and bottom of the bowl and mix on medium until frosting is smooth. Adjust to desired consistency by adding milk if too thick or more powdered sugar if too thin.
- Transfer about a cup of buttercream to a pastry bag fitted with a large round tip.
- Trim your cake layers if they’ve domed. Set one layer on a cake stand or cardboard cake circle and pipe a circle of buttercream around the edge of the cake.
- Spread half of the Nutella ganache filling into an even layer inside the circle. Top with a second cake layer and refrigerate for 20 minutes to set the frosting.
- Remove from the fridge and pipe a layer of buttercream around the edge of the second cake layer. Fill with remaining ganache and top with the remaining cake layer. Return the cake to the fridge to set the frosting—you don’t want the cake to jiggle when you’re adding the final layer of frosting.
- Remove cake from the fridge and frost with the remaining Nutella buttercream. Sprinkle with chopped hazelnuts if desired, then serve.
- You want your butter to be at room temperature when you make this frosting so it combines easily with the Nutella. Cut your butter into tablespoon-sized pieces and let it sit at room temp for 20 to 30 minutes. Room temp butter should give a bit when pressed with your finger, but not mush completely.
- If you don’t have piping bags and a large round tip to pipe a buttercream dam when you assemble your cake, you can still make the cake. Spread the ganache over the cake without going all the way to the edge, and use only a very thin layer.
- Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
Cake layers adapted from The New Best of Betterbaking.com
Miriam says
I am a huge fan of Nutella – always been, always will be 🙂 I had that Nutella look a few times – my husband always kindly points it out to me … I fully understand though that Cookie was distracted by his own dinner plus he might have thought it was a great look 🙂
Abbe@This is How I Cook says
You are right. What’s not to love? What a fun cake to make and I would happily walk out the door with some on my face. I mean it’s not like I would know or anything!
Maria | kitchenathoskins says
This has to be the cake of my dreams!!!! Luscious chocolate cake, Nutella ganache and Nutella buttercream is just absolutely divine Kelsie. So freaking love it!
Carlee says
This looks extraordinary! I don’t think that ganache would make it on the cake if I was around though. I’m almost sure it would hit my tummy first!
John / Kitchen Riffs says
Yeah, Nutella is all too easy to eat by the spoonful, isn’t it? Love the stuff! And it really makes a great ingredient — my favorite way to use it. When I can put down my spoon, that is. 🙂 This looks excellent — thanks.
Ashika | Gardening Foodie says
Wow Kelsie, this chocolate nutella cake looks so delicious.
My son is a HUGE fan of nutella…he is the one who eats it straight out the jar, and Muffin our furbaby loves giving him kisses , so I am sure she cleans his face everytime he walks outside. 😁
Thank you for this gorgeous recipe and just in time too, to save and make for his birthday coming up soon, he is going to absolutely love it ! 😍
Leanne | Crumb Top Baking says
Nutella ganache and Nutella buttercream sounds like the perfect combo with this chocolate cake! Currently having a serious craving for a slice after looking at your pics!
Cheyanne @ No Spoon Necessary says
Unfortunately I’ve never had nutella because of my cocoa allergy, but trust me, I’ve WANTED to try it! And by try it, I mean I’ve wanted to just devour an entire jar of nutella based on smell alone. Plus, I love me some hazelnuts, so I’m 1000000% sure I’d love nutella! Anywho – this cake has me drooling, Kelsie! It’s like nutella overload in the very best way! Boy would definitely devour it all! Cheers, friend!
Shashi at SavorySpin says
Oh Kelsie, I’ve done almost the same thing – the other day a stranger pointed out I had egg in my hair when I was walking my dog! I wish it had been Nutella instead!!!
As for this cake – wow- nutella ganache AND Nutella frosting! Wow! I am a Nutella lover myself and usually end up polishing off half a bottle with a spoon – so this cake might not last long in our home!
Jeff the Chef says
I am a Nutella fan, so this cake sounds very delicious to me.
Ben|Havocinthekitchen says
I cannot say I’m a Nutella fan as I can easily live without it and don’t even think of it for a long time. However, if I get a jar (Normally for my culinary experiments), there’s a huge chance (like 98,7%) that this jar would be empty within 24 hours…and without that planned recipe finished…and yes, no bread needed in these situations 😉 This cake looks phenomenally delicious, rich, and moist. Pass me a slice please!
Mimi says
Well I know I would love this! Chocolate and hazelnuts are a flavor combination I grew up on. My grandmother always sent these specific chocolates from France, that were shaped like a chestnut, but were made of chocolate and hazelnut. I should probably try to seek them out. They were most likely a regional specialty. Beautiful cake.
Kim Lange says
haha! Kelsie, my husband doesn’t even tell me, let alone the dog. Love your dreamy cake and it’s worth the risk for pretty much everything! Pinning!!
Laura says
You know, Kelsie? My dog, Oso, never tells me those things either! Although he has tried, by jumping up and licking my face. I guess I should remember it’s not really a sign of affection when he does that, eh? Ha! This cake looks just like Nutella Heaven! Thnaks for the recipe and instructions on the Nutella Buttercream Dam, I need to know those details!
Milena says
I’ve been a fan of Nutella ever since I can remember and still yield into the temptation of eating the whole jar. This is exactly the kind of cake I’d like for my birthday or on any holidays when flowers are given – I’ll take a Nutella cake instead:) Love it! Pinned.
annie@ciaochowbambina says
Woah!! There is nothing not to love about this cake! Yes, I’m a big Nutella fan! And no, this cake wouldn’t last long in my house!
Kelly Lynns Sweets and Treats says
Mmmmm I LOVE Nutella!! Who doesn’t?!! And marry that with chocolate cake and you get pure dessert ecstasy! Totally worth getting chocolate on your face 🙂 I wish I lived next door to you so I could help you eat this hehehehe
Kelsie says
Thank you, Kelly! I wish you lived next door too! Just imagine the trouble we’d get into. . .
David @ Spiced says
How rude! I can’t believe Cookie let you walk out of the house with a schmear of Nutella on your face. Your secret has been revealed to the world…or at least your neighbors! And I had to laugh at your comment about powder bath/pantry annex. Back when I lived in Baton Rouge, I had no cabinet space in my apartment, and I totally used the under sink section of the guest bath as a pantry annex. (Hey, at least it was right next to the kitchen…haha.) Now as far as this cake? I kinda want to shove my face into it. 🙂
Kelsie says
Haha! Thank you, David!
Mary Ann | The Beach House Kitchen says
Total Nutella fans here Kelsie, so this would be a HUGE hit at out house. What a treat for weekend guests too. We need to be neighbors! Have an awesome week!
Kelsie says
Thank you, Mary Ann! You too!
Dawn - Girl Heart Food says
How many times do I eat something, especially something chocolatey, and end up with it somewhere on my face. Happens more often than I’d like it to, lol. Such a huge fan of Nutella…that stuff is deadly good and I bet it is marvelous in this perfectly layered cake! Hope you have a fab week, Kelsie 🙂
Kelsie says
Haha! I’m so glad I’m not the only one! Thank you, Dawn!