Chocolate Nutella Cake

This Chocolate Nutella Cake, is made with a delicate chocolate sponge cake that is filled with a hazelnut cream filling or a chocolate cream spread if you prefer, then topped with lots of Whipped Cream. The perfect cake for any occasion!

 

Ahhh chocolate and Nutella, what could be better? My youngest daughter, who is an absolute lover of the creamy spread would say “absolutely nothing!” I would have to hide the jars or they would be gone in no time! I barely had time to make a Crostata, or cookies a crumb cake or even this Nutella Cake which became one of her absolute favorites, and how did I make it even better? I made it into a layer cake.

This chocolate Nutella layer cake is everything you could ask for. It was given to me by a really good friend of my oldest daughter Erika, she also loves to bake and just like my youngest daughter loves Nutella. So thank you Elena for the recipe.

Chocolate , Nutella or a chocolate spread if you don’t like Nutella?! What?! and of course a lightly sweetened whipped cream. Heaven on a plate.

The Recipe Ingredients consist of the typical Italian cake made with milk, vegetable oil, sugar, cake flour, unsweetened dutch processed cocoa powder, eggs, salt, baking powder and vanilla. Be sure to use room temperature ingredients for the cake, it will give you a fluffier cake crumb.

For the filling I used instant coffee and water although you could used percolated coffee, hazelnut cream filling, whipping cream, make sure the cream has at least 30% fat content or it won’t whip and mascarpone.

It is a bit like a tiramisu but a little easier to make, it does have coffee as a drizzle on the cake but you could always substitute with chocolate milk instead if you don’t like to use coffee, or go for decaffeinated coffee that would work too. Personally I think that little mocha taste is an added bonus.

How to make homemade cake flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

This cake is best made the day before and left in the fridge over night. I almost had to put a lock on the fridge to keep everyone out. But they agreed and you will too, that the wait will be worth it.

Helpful Step photos for making the Cake

In a large bowl beat together the milk, oil, sugar, flour, and eggs then sift in the cocoa, baking powder, salt and vanilla beat again till smooth.

Pour the cake batter into the prepared pans. Bake until done, test with a toothpick. Remove from oven and let cool completely.

Place one of the cakes on a serving plate and drizzle with half the coffee, cover with half the hazelnut cream spread, chocolate ganache or chocolate spread. Cover lightly (tent style) and refrigerate to firm up the filling.

While the cake is in the fridge, in a large bowl, whip the cream and Mascarpone until very thick. Remove the cake from the fridge and cover with half the whipped cream mixture.

Place the second cake on top and drizzle with the remaining coffee, cover with the remaining Nutella, again cover lightly and refrigerate. Remove the cake from the fridge and cover with the remaining whipped cream mixture. Cover and refrigerate the cake, dust with cocoa or sprinkle with chocolate shavings before serving.

Recipe Tip

To thin Nutella, you can place it in a bowl and place the bowl over a pot of hot water. This will allow steam to warm the underside of the bowl of Nutella and allow it to thin out. Alternatively you can heat Nutella in a microwave safe bowl in the microwave in 10 second increments, taking out to stir each time.

How to store the Homemade Nutella Cake

Since this cake is made with a whipped cream frosting it needs to be stored in the refrigerator. Store covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor and texture.

The cake can also be frozen, but it is better to freeze the cake layers before decorating them. Cool completely then wrap the sponge cakes in plastic wrap then aluminum foil. Store frozen for up to three months. Thaw covered in the refrigerator then decorate as you wish. 

More delicious Nutella recipes

• Hand pies
• Homemade Liqueur
• No Churn Nutella Ice cream
• Easy Pie Dough

This Nutella chocolate cake would be a good choice for a family get together, a dinner with friends even a birthday or Valentine’s Day Cake. But be warned they may want to take home the leftovers. So time to turn on the oven and let’s start baking. Enjoy!

Nutella Chocolate Layer Cake

Rosemary Molloy

Nutella Chocolate Layer Cake, an easy layer cake dessert, the perfect birthday, Holiday or any day cake recipe.  Decadent and delicious.

Cook ModePrevent your screen from going dark

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Italian

Servings 14 servings

Calories 606 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CAKE

• 1 cup milk (2% or whole milk)
• 1 cup vegetable oil or melted cooled butter
• 1½ cups granulated sugar
• 2½ cups cake flour
• ½ cup dutch processed unsweetened cocoa
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract

FOR THE FILLING

• 2 teaspoons instant coffee (you can also use regular or decaf coffee or replace with ⅓ cup brewed coffee or even chocolate milk)
• ⅓ cup water*
• 1¼ cups Nutella**
• 2 cups whipping or whole cream (at least 30% fat content)
• 2 tablespoons Mascarpone

EXTRAS

• 3-4 tablespoons dutch processed unsweetened cocoa or chocolate shavings

Instructions

 

• Pre-heat oven to 350F / 180C. Grease and flour or spray two 9 inch / 23cm round cake pans.
• In a large bowl beat together for approximately 2 minutes, the milk, oil, sugar, flour, and eggs then sift in the cocoa, baking powder, salt add the vanilla, beat again until smooth.
• Pour the batter evenly into the prepared cake pans. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Remove from oven, let cool in the pan for about 15-20 minutes then remove from the pan to a wire rack, let cool completely.
• In a small bowl add the warm water and the instant coffee stir to dissolve, or use brewed coffee.
• Place the Nutella in a small bowl and place the bowl over a small pot of boiling water let the Nutella thin so that it is easier to cover the cake (about 5 minutes).
• Place one of the cakes (slice off a little of the rounded top part of both cakes so they sit firmly on the plate) up side down on a serving plate and drizzle with ½ the coffee, cover with half the Nutella or chocolate ganache** or chocolate spread. Cover lightly (tent style) and refrigerate for 10-15 minutes to firm up the filling.
• While the cake is in the fridge, in a medium/large bowl, whip the cream and Mascarpone until very thick. Remove the cake from the fridge and cover with half the whipped cream mixture.
• Place the second cake on top and drizzle with the remaining coffee, cover with the remaining Nutella, again cover lightly and refrigerate for 10-15 minutes. Remove the cake from the fridge and cover with the remaining whipped cream mixture. Cover and refrigerate the cake for approximately 5-6 hours before serving or better yet overnight. Bring to room temperature (30-45 minutes) then dust with cocoa or chocolate flakes if desired before serving. Enjoy!
• ** If you don' like Nutella you can always substitute with a chocolate ganache. In a heatproof bowl place 4 ounces chopped dark chocolate heat ½ cup whipping cream (or whole cream) to almost boiling then pour over chopped chocolate let sit for 10 minutes and then stir until smooth, let cool until thickened and spreadable.

Notes

To make homemade cake flour – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.

To thin Nutella, you can place it in a bowl and place the bowl over a pot of hot water. This will allow steam to warm the underside of the bowl of Nutella and allow it to thin out. Alternatively you can heat Nutella in a microwave safe bowl in the microwave in 10 second increments, taking out to stir each time.

Since this cake is made with a whipped cream frosting it needs to be stored in the refrigerator. Store covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor and texture.

The cake can also be frozen, but it is better to freeze the cake layers before decorating them. Cool completely then wrap the sponge cakes in plastic wrap then aluminum foil. Store frozen for up to three months. Thaw covered in the refrigerator then decorate as you wish. 

Nutrition

Calories: 606kcal | Carbohydrates: 59g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 124mg | Potassium: 328mg | Fiber: 4g | Sugar: 38g | Vitamin A: 615IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 2mg

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Updated September 7, 2014.