nutella cake

Decadent chocolate layers with Nutella and Nutella buttercream filling &amp; frosting! So good! You will love this chocolate hazelnut cake!

Chocolate Nutella Cake

(400 grams) granulated sugar

(322 grams) all-purpose flour

(82 grams) unsweetened cocoa (lightly spoon into cup then sift)

((10 grams) baking soda

(2 grams) baking powder

(2 grams) salt

(54 grams) vegetable oil

eggs

1cup (220 grams) milk

(4 grams) vanilla extract

(220) hot coffee,

(226 grams) unsalted butter, slightly softened

salt

(460 grams) powdered sugar

(8 grams) vanilla extract

hazelnuts

6B Piping Tip

Preheat oven to 350 degrees

Grease and flour THREE 8 inch cake pans

In a mixing bowl, add the dry ingredients:...

In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

Add softened butter a few pieces at a...

Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.

In a separate bowl whisk the eggs, milk...

In a separate bowl whisk the eggs, milk , oil and vanilla until blended.

Method is important when using the Reverse Creaming...

Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.

Slowly add the cup of hot coffee and...

Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!

Pour into 3 prepared 8" pans and bake...

Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

Cool the cakes 10 minutes on a rack...

Cool the cakes 10 minutes on a rack and then turn out of the pans.

*Yields approx 9 cups of batter.

Making cupcakes? Check out our Classic Chocolate Cupcake...

Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes).

This delicious Nutella Buttercream has amazing flavor from chocolate and hazelnuts. Makes a great filling and frosting, and pipes perfectly.

Nutella Buttercream Frosting

Recipe video above. The best way to inject serious Nutella flavour into a cheesecake? Make it NO-BAKE. Foregoing any cooking preserves the Nutella flavour better. A triple hit of Nutella also helps here: in the mousse-like cream cheese filling, the ganache topping and as a drizzle to finish it off!

Nutella Cheesecake (No Bake)

Oreo cookies ((1.5 standard packs, Note 1))

/ 4 tbsp unsalted butter (, melted)

tsp gelatine powder ((Note 2))

water

/ 1 lb cream cheese (, softened (block form, Note 3))

icing sugar / powdered sugar ((Note 4))

Nutella ((Note 5))

heavy/thickened cream

Nutella

dark chocolate chips/semi-sweet chocolate chips

hazelnuts (, lightly toasted then chopped (Note 6))

heavy/thickened cream ((for whipping))

tbsp Nutella (, warmed)

Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Oreo biscuit base:

Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 5 minutes to cool.

Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another 30 seconds.

Whip cream: In a separate bowl, whip the cream until stiff peaks form.

Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.

Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.

Nutella mousse filling:

Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.

Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.

Refrigerate cheesecake at least 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)

Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!

Decorating

This incredible Nutella cake is made by making three chocolate Nutella cake layers, and Nutella buttercream, and topped with chocolate ganache.

Nutella cake recipe

Flour

Dutch cocoa powder

Baking powder

tsp baking soda

sugar

Vegetable oil

Eggs

Buttermilk

Hot coffee

tbsp Vanilla extract

Salt

340 g Butter

Powder sugar

Cocoa powder

100 g Dark chocolate

g Heavy cream

Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.

Into a big bowl, add the flour, sugar, cocoa powder, baking powder, and baking soda.  Mix well with a whisk until combined.

Add the eggs, oil, Nutella, vanilla extract, and buttermilk. Mix well until combined.

Add the kosher salt and the hot coffee, mix well until the batter is smooth.

Divide the mixture into three 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.

How to make Nutella cake:

Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.

Add half of the powder sugar and the cocoa powder and carefully mix until combined.

Add the other half of the powder sugar and mix until smooth.

Add the Nutella to the mixture and mix until well combined and smooth.

How to make Nutella buttercream:

Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.

Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

How to make chocolate ganache:

Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.

Pipe 1/3 of the frosting on top of the cake layer and spread an even layer.

Top with the second cake layer and spread another layer of frosting, we like piping the frosting on top of the cake layers, and smooth it out with a straight spatula.

Repeat with the third cake layer, and frost the entire cake with a crumb coat. Place the cake in the fridge for 20 minutes, and frost the cake with the rest of the frosting.

For the Nutella cake assembly:

For decoration, we made chocolate ganache, once the ganache is cooled slightly and thickened, we made drips all around the edges of the cake (with a piping bag).

Once you are happy with the drips, pour more ganache on top of the cake and lightly smooth it out with a small offset spatula.

Then I topped the cake with dollops of Nutella frosting around the edges of the cake.

Press chopped hazelnuts into the sides of the cake.

How to decorate Nutella cake:

https://www.youtube.com/watch?v=u10U5hdTZWQ

This Nutella cake is every Nutella lover’s dream, it is decadent, moist, fluffy, and chocolaty. I adapted this Nutella cake from my beloved chocolate cake recipe. You can’t go wrong with this Nutella cake, like my Nutella cheesecake, and Nutella brownies.

Recipe: https://richanddelish.com/nutella-cake-recipe/

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Nutella cake recipe | Nutella layer cake recipe | How to make nutella cake

Nutella Cake is sweet and scrumptious! This chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella (or other chocolate-hazelnut spread)

flour

milk

baking powder

Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.

Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.

Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.

Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey - this is expected.

Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Made these mini nutella cakes last night and they were a hit! I added a splash of vanilla extract for extra flavor, and they turned out amazing.

Oh my! These mini Nutella cakes are the epitome of heaven in a ramekin. So easy to whip up, and the taste? Divine!

I love small single serving little cakes. They're adorable and these ones taste incredible!

Nutella Cake is made with layers of rich chocolate cake, frosted in a creamy nutella buttercream, drizzled with nutella &amp; sprinkled with chopped hazelnuts between layers, and finished off with a nutella ganache and ferro rocher chocolates. If you&#39;re looking for a decadent, crowd-pleasing - no, crowd-WOWing cake - look no further.

Ultimate Nutella Cake

hot water (472 mL)

cake flour (330 grams)

light brown sugar, packed (488 grams)

sugar (206 grams)

espresso powder

milk (60 mL)

eggs,

vegetable oil (106 mL)

vanilla extract

salted butter, softened at room temperature

nutella (390 grams)

powdered sugar

tsp vanilla extract

cream cheese,

nutella

hazelnuts (optional)

+ 1 tbsp heavy cream

ferro rocher chocolates, for decorating

hazelnuts,

Make the Chocolate Cake: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess. Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps - that&#39;s fine.

Bake Cake Layers: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely. Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.

Make the Nutella Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Add nutella and mix on high until well creamed with the butter. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Mix in the cream cheese last, until well combined.

Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/2 cups of frosting over the layer, going past the edge a smidge. Drizzle on half of the melted nutella, and sprinkle on some chopped hazelnuts. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don&#39;t slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don&#39;t fret if it isn&#39;t perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip. Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.

Nutella Ganache: Add nutella to a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the nutella and let rest 30 seconds, then stir until completely smooth. Let cool to room temperature before adding to the cheesecake.

Serve &amp; Store: Once ganache drip is set, pipe on swirls with remaining frosting and top with ferro rocher chocolates. Slice and enjoy your life! Store leftovers in an airtight container in the fridge for 4-5 days.

Highly recommend this cake,
It was so tasty!

Made it just for fun! Loved it! Everyone I served it to loved it and I put a couple of slices in the freezer for myself! Tasty and the chopped hazelnuts is a must! That Nutella ganache - so easy and YUMMY!

Stephanie, another great recipe! I halved the recipe and made a two tiered cake topped and finished with fresh raspberries which I froze and quartered. They were nice and cold when dessert was served. I could not find hazelnuts so I substituted pecans. Delicious.  I fed 10 people with more then a quarter left to take to work tomorrow. I’ve got to work on my piping skills, so I skipped that. LOL.

I made this cake for my sons 12th birthday today and it was a huge success! Even my MIL, who is a Virgo, and who adamantly told me she didn't like Nutella, said this cake was “superb”. I did make a few minor tweaks because I have a few diabetics in the family, I probably should have made a salad cake or something but this looked and sounded way more fun. The buttercream was spot-on and buttercream and I are usually not on speaking terms. SO, SO, Good! I found you in Instagram and live your content. You can’t see me but I’m still doing the “I just got my go-to chocolate cake recipe happy dance high-fives up” for you. Well done. I can’t wait to make more of your creations. Thank you for sharing.

A chocolate cake frosted with Nutella buttercream frosting and topped with a Nutella ganache.

Nutella Cake

(400 g) granulated sugar

(63 g) Dutch cocoa powder

baking soda

eggs (room temperature)

(240 ml) buttermilk

(120 ml) neutral oil

(240 ml) boiling water

½ cups (283 g) powdered sugar

heavy cream

(135 g) Nutella

¼ cup (60 ml) heavy cream

Preheat and prepare the pan. Preheat the oven to 350°F. Grease two 8” or 9” baking pans. Line the bottoms with parchment paper and grease again. Set aside.

Combine dry ingredients. In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 2 cups (400 g) granulated sugar 1 ¾ cups (210 g) all-purpose flour ¾ cup (63 g) Dutch cocoa powder 1 teaspoon baking powder  2 teaspoon baking soda ½ teaspoon salt

Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla extract, eggs, and buttermilk. 2 large eggs 1 cup (240 ml) buttermilk ½ cup (120 ml) neutral oil 2 teaspoon vanilla extract

Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.

Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter. Batter will be thin. 1 cup (240 ml) boiling water 2 teaspoons espresso powder

Bake. Pour batter into the prepared pan. . Bake for 35 to 40 minutes  until the toothpick inserted into the center comes out clean. Remove cakes from the oven and allow it to cool completely before frosting.

Make the chocolate cake:

In a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 to 2 minutes. 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened

Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 2 ½ cups (283 g) powdered sugar

Mix in the vanilla extract, heavy cream, and salt. Beat to combine. ⅛ teaspoon salt 2 teaspoons vanilla extract 2 Tablespoons heavy cream

Add Nutella and beat until smooth and combined. 1 cup nutella

Frost cake. When cake is cooled, stack and frost cake layers with offset spatula. Finish with ganache.

Make the frosting:

Heat cream and Nutella together in a microwave-safe bowl for 30 seconds. Remove from the microwave and stir. If not smooth yet, microwave again for another 30 seconds. Allow to sit and thicken, about 5 minutes. ½ cup (135 g) Nutella ¼ cup (60 ml) heavy cream

Pour over cooled cake before serving. I pour tje ganache in th center of the cake and the spread to the edges so it drips down slowly over the edge of the Transfer to the refrigerator until set, about 15 minutes.

Pipe on swirls of remaining  frosting to finish and serve.

Make Nutella ganache:

Recipe video above. A no-bake showstopper where the bold, striking colour of Red Velvet Cake meets the creamy decadence of cheesecake. The filling is beautifully chocolatey, rich-yet-light, with that signature velvety texture that just melts in your mouth.Make this when you have people to impress - it&#39;s special!

Red velvet cheesecake

tsp gelatine powder ((unflavoured gelatine) (Note 2))

heavy/thickened cream (, fridge cold)

caster sugar / superfine sugar ((Note 4))

/ 5 oz 70% chocolate (or dark chocolate)

heavy/thickened cream (, fridge cold (for whipping))

tbsp caster sugar / superfine sugar

chocolate

Inverted pan base - Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Very lightly butter the pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out the sides (for easy removal later). Butter and line the pan sides with more baking paper.

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Top Tags

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The most viewed nutella cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine