nutella frosting

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

These Nutella Fluffernutter Cupcakes are a moist peanut butter cupcake filled with marshmallow fluff and topped with Nutella frosting. They're fun to make and extraordinarily delicious!

Nutella Fluffernutter Cupcakes

(104 grams) sugar

(45 grams) lightly packed light brown sugar

¼ cup (56 grams) unsalted butter, room temperature

peanut butter

(60 milliliters/58 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

marshmallow cream/fluff

(84 grams) butter

(36 grams) shortening

(157 grams) Nutella

(518 grams) powdered sugar

water

Chocolate sauce,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream sugar, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in another bowl, then combine milk and water in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While cupcakes are cooling, make the frosting. Beat the butter, shortening and Nutella together until smooth.

. Add about half of the powdered sugar and mix until smooth.

0. Add the water or cream and mix until smooth.

1. Add the remaining powdered sugar and mix until smooth. Set frosting aside.

2. Once cupcakes are completely cool, cut out the centers. I use a cupcake corer.

3. Fill the centers with marshmallow cream/fluff.

4. Pipe the frosting on top of the cupcakes. I used Ateco tip 844, but the Wilton 2D or 1M would create a similar look.

5. To decorate the cupcakes, top each with a large marshmallow, the drizzle with chocolate sauce.
Store cupcakes in an air tight container at room temperature. Cupcakes are best for 2-3 days. Best to add chocolate sauce drizzle decoration shortly before serving.

Banana Chocolate Chip Cake with Nutella Frosting. Moist banana cake studded with mini chocolate chips and topped with rich Nutella chocolate frosting.

Banana Chocolate Chip Cake with Nutella Frosting

Butter ((softened))

Sugar

Brown Sugar

Eggs

Vanilla

Ripe Bananas ((mashed))

Lemon

Buttermilk

Flour

Baking Soda

Baking Powder

Salt

Mini Semi-Sweet Chocolate Chips

Nutella

Preheat oven to 350 degrees. In a large mixing bowl, cream butter, sugar, and brown sugar for 5 minutes or until light and fluffy.

Add eggs one at a time, mixing in between. Stir in vanilla. In small bowl, mash bananas with lemon juice. Add bananas to bowl and mix well. Stir in buttermilk.

Add flour, baking soda, baking powder, and salt. Fold in mini-chocolate chips. Pour into greased baking pans. Use your favorite non-stick cooking spray or butter and then a light dusting of flour. I suggest using three 8-inch cake pans or two 9-inch cake pans.

Bake for 22-26 minutes or until the center of the cake is completely baked.

Let cool and then remove from pans.

In a large mixing bowl, cream together butter and nutella. Add powdered sugar and whip until light and fluffy. Add cream as needed.

Frost cooled layers with Nutella frosting. If you want more Nutella flavoring, drizzle some all over the top of the cake or sprinkle with chocolate shavings.

This cake is AMAZING! The banana + Nutella combo is heavenly. Thank you for an amazing cake recipe!

Made this for my family and there was not a crumb left! We LOVED it! Thank you so much for such a fabulous recipe :)

Omg!!! This cake is amazing. And so is the frosting!!

OMG the nutella frosting is INSANE. I am obsessed with this cake!!

Mmmmm ???? so decadent and moist!  Made this while at my parents house at high altitude and turned out perfect, phew!!!  It is very rich so I would maybe try using only half the chocolate chips next time, mainly because I want more of that banana flavor from the cake.  Will definitely make this again!  That Nutella frosting was amazing!!!

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Chocolate Nutella Cake

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Top 4 nutella frosting recipes from across the web

The most viewed nutella frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Nutella Cake

Nutella Buttercream Frosting

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Banana Chocolate Chip Cake with Nut...

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