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This Nutella Chocolate Cake is a scrumptious combination of an exceedingly wet chocolate cake and a candy, delicious Nutella icing, all covered in chocolate ganache. Delish!


I truely love Nutella. I like peanut butter, but Nutella? It’s nutty and chocolatey. high-quality of both worlds. Bypass me a spoon! I couldn’t wait to stuff this chocolate cake with it. The Nutella icing is buttery, candy heaven.

The chocolate cake layers are my favorite chocolate gradual-bake cake. It bakes at 300 degrees, rather than 350 – that’s now not a typo. And it’s the moistest chocolate cake you’ll ever have. I desired a most icing to cake ratio, so I made four layers of cake so that I ought to have plenty of Nutella icing piled among them. I most effective have three eight inch pans although, so I baked  desserts at a time.



  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) water


  • 2 cups (448g) salted butter, room temperature
  • 1 cup (189g) shortening
  • 2 cups (620g) Nutella hazelnut spread
  • 10 cups (1150g) powdered sugar
  • 5-6 tbsp milk or water


  • 6 oz semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • Ferrero Rocher candies


  1. Put together 4 eight inch cake pans with parchment paper circles within the backside, and grease the sides.
  2. Upload all dry components to a massive bowl and whisk together.
  3. Upload eggs, buttermilk and vegetable oil to the dry components and blend well.
  4. Four. upload vanilla to boiling water and upload to mixture. blend properly.
  5. Five. Pour into four eight inch desserts pans and bake at 300 ranges for approximately 25 mins, or till a toothpick comes out with some crumbs. I baked the cakes in two batches,  at a time, with about 1 half cups of batter in step with pan.
  6. Cast off cakes from oven and permit to chill for approximately 10 minutes, then dispose of to cooling racks to cool completely.
  7. Make icing while cakes cool. Beat collectively butter and shortening until smooth.
  8. Eight. add Nutella and blend until smooth.
  9. Slowly upload 1/2 of the powdered sugar and blend until clean.
  10. Upload 2-three tbsp of milk or water and blend until easy.
  11. Slowly add the ultimate powdered sugar and blend till clean.
  12. Upload extra water or milk till the frosting is the right consistency.
  13. Once cakes are cool, remove cake domes from pinnacle with a massive serrated knife.
  14. Area first layer of cake on a plate or cardboard cake circle. upload about three/4 cup of frosting and unfold into a good layer.
  15. Upload 2d layer of cake and add any other 3/4 cup of frosting and unfold into an excellent layer.
  16. Sixteen. upload 0.33 layer of cake on top and upload any other 3/four cup of frosting and unfold into a fair layer.
  17. Top frosting with the fourth layer of cake, then frost the outdoor of the cake. sense unfastened to use my educational for frosting a clean cake.
  18. To make the chocolate ganache, vicinity the chocolate chips in a medium sized bowl.
  19. Microwave the heavy whipping cream simply until it begins to boil. Pour over the chocolate chips and permit sit down for 2-3 minutes, then whisk until smooth.
  20. Drizzle the chocolate ganache round the threshold of the cake, then pour the the rest of the ganache on pinnacle of the cake and spread flippantly. i really like to use a squeeze bottle for drizzling around the edges.
  21. Allow the ganache to company up a bit, then pipe the the rest of the frosting around the pinnacle fringe of the cake and pinnacle each swirl with a Ferrero Rocher candy. I used Ateco tip 849.
  22. Cake is great while well protected for three-four days.

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