Go Back
–+ servings
Print
slice of chocolate Nutella cake on a plate

Chocolate Nutella Cake

Chocolate Nutella cake is a delicious dessert anyone who loves chocolate and hazelnut will go crazy for!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 28 minutes
Cooling time 5 hours 20 minutes
Total Time 6 hours 28 minutes
Servings 10
Author Kelsie

Ingredients

Chocolate cake layers:

  • 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

Nutella ganache filling:

  • 1 cup Nutella
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar

Nutella buttercream:

  • 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

Instructions

Chocolate cake layers:

  1. 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.
  2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
  3. Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Mix in the eggs and Frangelico (or vanilla).
  4. 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.
  5. 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.

Nutella ganache filling:

  1. Place the Nutella in a medium heat-proof bowl.
  2. 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.
  3. 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.

Nutella buttercream:

  1. 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.
  2. 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.
  3. Transfer about a cup of buttercream to a pastry bag fitted with a large round tip.

Assembly:

  1. 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.
  2. 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.
  3. 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.
  4. Remove cake from the fridge and frost with the remaining Nutella buttercream. Sprinkle with chopped hazelnuts if desired, then serve.

Recipe Notes

  • 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.