If you’re a fan of rich, indulgent desserts, this Nutella Chocolate Cake is the ultimate treat. Moist chocolate cake layers are paired with a luscious Nutella buttercream frosting, creating a decadent dessert perfect for special occasions or a satisfying weekend indulgence. This recipe brings together the perfect balance of creamy hazelnut spread and deep chocolate flavor, making it irresistible for Nutella lovers.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Nutella Buttercream:
1 cup unsalted butter, softened
1 cup Nutella
4 cups powdered sugar
2 teaspoons vanilla extract
4-5 tablespoons heavy cream (as needed)
For Garnish:
Chopped hazelnuts (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy cake removal.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat the mixture on medium speed until everything is well combined.
Add Boiling Water: Slowly pour the boiling water into the batter, mixing continuously. The batter will become thin, but this ensures the cake’s moist texture.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Nutella Buttercream: Beat the softened butter and Nutella together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Continue beating until the buttercream is light and fluffy.
Assemble the Cake: Once the cakes are fully cooled, spread a generous layer of Nutella buttercream between the two cake layers. Frost the top and sides with the remaining buttercream.
Garnish: Sprinkle chopped hazelnuts on top for added crunch and decoration (optional).
Serving Tips:
Best Temperature: Serve the cake at room temperature for the richest flavor and creamiest texture. If the cake has been stored in the refrigerator, allow it to sit out for about 30 minutes before serving.
Enhance the Presentation: Garnish each slice with a drizzle of warm Nutella, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra indulgent experience.
Portion Control: For smaller gatherings, you can slice the cake into thinner pieces since the rich flavors make smaller servings satisfying.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s kept in a cool, dry place away from direct sunlight.
Refrigeration: If you prefer, you can refrigerate the cake in an airtight container for up to 5 days. Note that refrigeration may firm up the buttercream, so allow it to come to room temperature before serving for the best texture.
Freezing: To store the cake for longer, wrap each slice or the whole cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw the cake in the refrigerator overnight, then bring it to room temperature before serving.
Freezing Tips:
For the Cake Layers: You can also freeze the cake layers before frosting them. Wrap each cooled layer tightly in plastic wrap and freeze for up to 3 months. Thaw the layers, then frost and assemble the cake as desired.
To Prevent Frosting Damage: If freezing a frosted cake, place it in the freezer uncovered for about an hour to allow the frosting to harden. Once firm, wrap it tightly in plastic wrap and foil.
Related Recipes:
FAQs:
Can I make the Nutella Chocolate Cake ahead of time?
Yes, you can make the cake ahead of time! You can bake the cake layers a day or two in advance, wrap them tightly in plastic wrap, and store them in the refrigerator. Assemble and frost the cake with Nutella buttercream on the day you plan to serve it. You can also freeze the cake layers for up to 3 months and frost them once thawed.
Can I substitute Nutella with another chocolate spread?
While Nutella gives the cake its signature hazelnut flavor, you can substitute it with other chocolate spreads or hazelnut butters if needed. However, the taste may vary slightly depending on the brand and type of spread you use.
How can I prevent my cake from becoming dry?
To ensure a moist cake, avoid overbaking by checking the cake a few minutes before the recommended bake time. Insert a toothpick in the center; if it comes out with a few moist crumbs, the cake is done. Additionally, the boiling water in the recipe helps maintain the cake’s moisture.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. This will ensure the cake retains a similar texture and structure while being gluten-free. Double-check all other ingredients to make sure they are gluten-free as well.
Conclusion:
This Nutella Chocolate Cake is a showstopper for any celebration, combining the best of chocolate and hazelnut in one delicious package. Whether you’re making it for a birthday, holiday, or just because, this cake is sure to satisfy all your sweet cravings!
📖 Recipe:
Print
Nutella Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This rich and moist Nutella Chocolate Cake features layers of decadent chocolate cake filled with creamy Nutella buttercream frosting. Perfect for any celebration, this cake combines deep chocolate flavors with the irresistible taste of Nutella. Whether you’re a chocolate or hazelnut lover, this cake will satisfy your sweet cravings. Keywords: Nutella chocolate cake recipe, chocolate cake with Nutella frosting.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Nutella Buttercream:
1 cup unsalted butter, softened
1 cup Nutella
4 cups powdered sugar
2 teaspoons vanilla extract
4–5 tablespoons heavy cream (as needed)
For Garnish (Optional):
Chopped hazelnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Slowly add boiling water to the batter, mixing until smooth.
- Divide the batter between the prepared pans and bake for 30-35 minutes. A toothpick should come out clean.
- Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter and Nutella until creamy. Gradually add powdered sugar, vanilla, and heavy cream, beating until fluffy.
- Once the cakes are cool, frost with Nutella buttercream and garnish with chopped hazelnuts.
Notes
If you prefer a stronger Nutella flavor, add more Nutella to the frosting.
To prevent the cake from drying out, store it in an airtight container at room temperature or refrigerate it for longer storage.
For added texture, sprinkle chopped hazelnuts between the cake layers along with the frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
