Nutella Chocolate Cake

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This Nutella Chocolate Cake is a delicious combination of moist chocolate cake and a delicious Nutella icing, all covered in chocolate ganache. Delish!

Looking for more chocolate cake recipes? Try my favorite chocolate cake recipe!

Nutella Chocolate Cake collage

Nutella Chocolate Cake

So I mentioned Monday that I spent the weekend with my cousin who was due with her baby any day. She gave birth to a healthy baby boy last night, less than 48 hours after I left. I would have bet money it was going to be a girl and most of our family agreed. He’s definitely a boy though and we can’t wait to spoil him! I’m totally bummed I miss the birth though.

You may or may not have read this post from September, but if you read it, then you know about the hubs and I’s struggle with miscarriage and trying to conceive. I don’t know if spending time with my cousin and her husband this weekend is what did it, or if I just am finally ready on my own – maybe a little bit of both – but the hubs and I are finally going to start looking into our options with fertility.

I think the hubs has been ready to do something for a while, he’s just been waiting on me. It’s a lot to handle and emotionally, I’m not totally sure about it all. But after two years of doing or not doing things because of the “what if” of possibly getting pregnant and having a child, I’m tired of the “what ifs”.

I’m tired of not scheduling “that trip” because “what if” I get pregnant. I’m tired of not making any decision because of the “what if” of possibly getting pregnant. Especially since it just doesn’t seem to happen. I’m ready to move forward.

Nutella Chocolate Cake on a cake pedastalNutella Chocolate Cake slice on a plate

I’ve been waiting for it to feel right to move forward and I finally feel that way. I don’t know what will happen or how it will end up. Perhaps we won’t be able to have a child at all. Perhaps it will happen when we least expect it. But I’m finally ready to do something and feel closer to getting an answer. I’m ready to stop with the “what ifs.” I want to make appointments and cancel them later if we end up pregnant. I want to make plans – for anything – and cancel them later if we have to. I don’t want to live for the “what if” any more. I want to face it head on, deal with it and live for the now. I’m not sure I totally know what that looks like, but I pray God will guide me and give me wisdom as we begin a process I hoped I’d never have to begin.

In the meantime…cake. Lot’s of cake. Especially this cake.

Overhead view of Nutella Chocolate CakeNutella Chocolate Cake slice on a plate

I absolutely love Nutella. I like peanut butter, but Nutella? It’s nutty and chocolatey. Best of both worlds. Pass me a spoon! I couldn’t wait to stuff this chocolate cake with it. The Nutella icing is buttery, sweet heaven.

The chocolate cake layers are my favorite chocolate slow-bake cake. It bakes at 300 degrees, as opposed to 350 – that’s not a typo. 🙂 And it’s the moistest chocolate cake you’ll ever have. I wanted a maximum icing to cake ratio, so I made four layers of cake so that I could have plenty of Nutella icing piled between them. I only have three 8 inch pans though, so I baked two cakes at a time.

The Nutella icing is a variation of my vanilla buttercream icing I shared on Friday. The most versatile and easy icing ever.

This cake was a huge success with my taste testers. I totally wish I had another piece of this Nutella Chocolate Cake right now. Maybe I’ll just go grab that Nutella jar out of the pantry instead…and a spoon. 🙂

Side view of Nutella Chocolate Cake on a cake pedastalNutella Chocolate Cake slice on a plate


Read transcript

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Image of Nutella Chocolate Cake slice
Recipe

Nutella Chocolate Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Nutella Chocolate Cake is a delicious combination of an incredibly moist chocolate cake and a sweet, delicious Nutella icing, all covered in chocolate ganache. Delish!


Scale

Ingredients

CHOCOLATE CAKE

  • 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

NUTELLA FROSTING

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

CHOCOLATE GANACHE

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

Instructions

1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Add Nutella and mix until smooth.
9. Slowly add half of the powdered sugar and mix until smooth.
10. Add 2-3 tbsp of milk or water and mix until smooth.
11. Slowly add the remaining powdered sugar and mix until smooth.
12. Add more water or milk until the frosting is the right consistency.
13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
14. Place first layer of cake on a plate or cardboard cake circle. Add about 3/4 cup of frosting and spread into an even layer.
15. Add second layer of cake and add another 3/4 cup of frosting and spread into an even layer.
16. Add third layer of cake on top and add another 3/4 cup of frosting and spread into an even layer.
17. Top frosting with the fourth layer of cake, then frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
18. To make the chocolate ganache, place the chocolate chips in a medium sized bowl.
19. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth (see my tips on making chocolate ganache).
20. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips for making a chocolate drip cake.
21. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher candy. I used Ateco tip 849.
22. Cake is best when well covered for 3-4 days.

Keywords: chocolate cake recipe, moist chocolate cake, birthday cake recipe, chocolate dessert idea, nutella cake, nutella dessert idea

Enjoy!

Side view of Nutella Chocolate Cake

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Recipe rating

284 Comments
  1. Stella

    This is a wonderful recipe! I’ve made this cake multiple times. The layers come out thin though leaving room for tons of hazelnut filling! I changed one thing, I put a strong cup of brewed coffee in this instead of water. It’s been a hit with everyone that’s tried it here.

  2. Nadine

    Hi 

    I am hoping to make this cake today but I am confused with the amounts of flour and sugar. I am in the uk and use grams rather than cups. the flour and sugar both say 2 cups but different in grams. 

    1. Lindsay

      I don’t really make any 10 inch cakes, so I’m not sure exactly. You’d probably want to at least double the recipe, if not more.

  3. Leri

    Hi Lindsay,
    I would like to bake this cake, It looks really amazing. but I don’t have 4 pans. I have just 1. Can I make the whole batter at once, but bake those layers gradually? And do I have to cool the rest of the batter in the fridge while the cake is in the oven?

    1. Lindsay

      You could probably bake them one at a time, but you could also make two layers and cut those into 4. You don’t need to refrigerate the batter between.

  4. Simon Tuekær

    Hey Linday 🙂
    I was wondering if i could half the recipe?
    I only need two chocolate layers ( Ive made this recipe before, and it was wonderful) since im creating my own “cake” but want to use your chocolate cake recipe 🙂
    – Simon

  5. Tara J

    Hi I want this for my birthday tomorrow. Is it best to make it today or to just bake the cake and ice it on the day of eating? 

  6. Elise

    Hey Lindsay! Thank you for this recipe, I really enjoyed making this cake for my partner’s birthday!
    Also as a few other commenters noted, for me personally the layers took a lot longer than 25 minutes to bake but turned out super moist and yummy. Can you please confirm if slices of the completed cake can be frozen and then thawed at a later date? Thanks!

  7. Shikha Damodar

    Hi i made this cake for my husbands birthday and it was so good! Everyone loved it and it tasted like Nutella 🙂 yummy yummy! Thank you for the recipe 

  8. Eve

    The cake came out lovely, so so moist. However, I had way too much ganache and wayyyy to much frosting left over. It was also a little sweet for my liking. I will definitely make it again but would reduce the sugar majorly! Anyway, thanks for the recipe. 

      1. Tina

        Cake turned out awesome super moist and rich instead of vanilla i added hazelnut creamer to the boiling water, since it was for someone who is a hazelnut craze. i only did 6.5 cups icing sugar for the nutella frosting and didn’t add any water/milk. the only problem i had was with the ganache (not my forte) not sure if its because i used dark chocolate i didn’t achieve the flow i wanted maybe i should have added more cream but i got it to work for me. thanks for sharing and it will be 1 of my faves has i’m a chocolate lover myself.

  9. Charlotte Yates

    I made this for my son’s 13th birthday yesterday. It tasted incredible! We had never used a piping bag before so had great fun trying that with my 10 year old son who was helping me. It went down a storm. Thanks for sharing the recipe.

  10. Daniela

    Hi Lindsay! I would love to make this cake but I have to serve 30 people, do you think I could double it and make it a double barrel (with dowelling and cake rounds for support) or would it be too much for this recipe to hold? Do you have any recommendations for a chocolate cake that serves 30? I’m desperate haha. Love your stuff, take care! (I asked this for your regular chocolate cake too, but I’m still deciding which so I wanted to know if both would work haha)

    1. Lindsay

      I’ve honestly never made a double barrel cake so I really don’t have any idea. You could try doubling the recipe and see if that’s enough batter for like a 10 inch? And both recipes would work the same – it’s the same chocolate cake.

      1. Debbie

        Hi Lindsay, I have 2 6” cake tins and I don’t want a big cake. Can I just half the ingredients or would that affect the bake?? Thank you. 

      2. Lindsay

        I don’t really make any 6 inch cakes, so it’s hard to say if that’d be enough or not.

    2. Charlotte Yates

      We made this yesterday. It is huge at the size it is! And so rich you only need the tiniest amount. It could definitely serve 30 with 15 slices and each cut into 2. You only need the tiniest amount.

  11. thars

    Hello Lindsay!

    Can i half the incredients and use two 8 inch cake pans ? (what should be the height of the 8 inch pan, there is 5 cm / 7.5 cm or 10 cm)

    also for the baking: 148 degrees celcius right?

    one more thing, my oven only has heating element on the top (on the bottom, there is no heating).

    1. Lindsay

      You can do that, but your cake won’t be as tall. I use 2 inch in height pans, so I guess 5cm would be fine.

      I’m not as familiar with temperatures in Celsius, but that seems about right.

  12. Kris

    I’d like to ask how tall each 4 layers become after baking?? And is the cakes too dense (like quite hard to swallow)? 😅sorry

  13. Yuliya

    Hi Lindsay,
    I am planning to make this cake for my son’s birthday this weekend- can I put chocolate chips/chunks in the batter? Also there is no way I will put 10 cups of sugar will 2 be ok?

    1. Lindsay

      It is a very thin cake batter, so chocolate chips will sink to the bottom. As for the frosting, you will need more than 2 cups Of powdered sugar in order to have the amount of frosting you need to frost the cake. The sugar is what gives volume to the frosting and makes it thick enough so that your cake doesn’t smash all over the place. You can reduce the powdered sugar if you like, but you’re going to need much more than 2 cups. If you don’t want to use that much powdered sugar in your frosting, I recommend looking for a Swiss meringue buttercream which uses egg whites and needs to be cooked.

  14. Rose

    I’m making this cake for the first time in a couple of days…can I use the Nutella Ganache from your Nutella Cheesecake instead of the “regular” chocolate ganache? as in, will the thick or thin-ness work the same? Thanks!

    1. Lindsay

      I think it should be fine. The consistency will be a little thicker, but it should be fine. Just pay attention to the temperature of it and when it seems the best consistency. If it seems a little thicker than you want it, you could try adding another half tablespoon or so of cream.

  15. Sadia

    Hi Lindsay,
    This looks delicious! I am making it todat but i do not have enough all purpose but have cake flour. Can i substitute? If yes, is there any differnece in the amount of flour?

  16. Róisín

    Hi Lindsay,
    I made this cake for my brother’s birthday yesterday and it went down a treat! It’s the moistest cake I’ve ever made and the icing/frosting was absloutely delicious. I will definitely be making this again. Thanks for sharing the recipe.

  17. Colleen

    Hi Lindsay,
    This cake looks great and I’d like to make it this weekend. 4 layers will be a bit much for my little fridge. Could this recipe be cut in half for a 2 layer cake? Or is it safer to leave the recipe as is but bake in two 9 inch pans?

  18. Junella

    Hi Lindsay, I’m planning on making this for my husband’s birthday on Sunday and wondering if I can use cake flour? 

  19. Joanna

    Hi Lindsay and happy new year.
    I would like to ask you whether I can substitute the buttermilk with a glass of milk and some vinegar..Unfortunately in my country the word buttermilk is something unknown for the supermarkets 😀
    Thank you!

  20. Rypli Donahue

    This is my go-to chocolate cupcake/cake recipe! It is SO moist!! It just melts in your mouth!! And the icing is just decadent! I definitely recommend this recipe!

  21. Leya

    Hi, I tried this cake recipe yesterday for my daughter’s birthday and it tasted delicious! I wanted to make a 9×11 inch layer cake, so used a rectangular pan of that proportion. But the cake was so moist, I couldn’t layer it – it seemed to break and crumble when I attempted to put the second layer on top. Nevertheless, it tasted divine. So I baked another layer and iced it like a sheet cake. The next time, I will try baking this cake with round pans..The layers may be easier to handle that way.
    Thank you for taking the time to share this recipe..the cake is mind-blowing! ????

    1. Lindsay

      I’m so glad you enjoyed it! Yes, it’s a very tender cake and would probably be hard to layer at that size. I often use a cake lifter to move larger layers around to help with things staying together.

  22. Julie schultz

    I’m confused about the nutella chocolate cake recipe..in the recipe it calls for 3/4 c. Hershey’s special dark..then it cuts off..I dont know if its cocoa powder, syrup or chips because in the video you dont add anything to the mix except cocoa powder which is already listed in the ingredients..so what is the 3/4 c. Supposed to be?
    Thank you.

  23. Jeanette roberts

    Loved the Chocolate Nutella Cake Recipe…. turned out amazing… wish I could post the pictures. Husband loved it for his birth day cake

  24. Lydia morales

    Made this cake for mother’s day it cake out fantastic follow the recipe just the way you put it no problem . loved it very much. Always looking for your recipes Good job Thank you

  25. melissa

    Hi! A M A-zing frosting!
    I used coffee in place of water in the cake batter and gave the chocolate a good *umph… i put the nutella drizzle from your nutella cupcakes in the center of each layer with the frosting and skipped the ganache in fear it would be too much, but i’m making the cake again for a birthday and I’m going to add the ganache, so we’ll see!

  26. yoyo

    hi, i’m in Australia and most of the proportions don’t work. also, there is slightly too much sugar although it is absolutely delish!

  27. Jay

    I made this last week as cupcakes (halved the recipe to make 12 cupcakes) to test it out. I baked them for 18 mins and thought they were really moist to the point that they were too moist – I think it would have been nice to bake them a few more minutes. To my surprise, the cake itself wasn’t sweet at all! And the icing was beautiful! I didn’t have Hershey’s cocoa so I just used regular and I didn’t have any buttermilk so I made my own. I made this again as a cake for a birthday today and it came out really well! However, I think 3 layers of icing was a bit too sweet so next time I’ll just make one layer of icing in between. I found the amount of ganache was way too much – I only used half of it. Oh, and the icing was enough to ice around the entire cake. Definitely saving this recipe!!

  28. Payet Fara

    Hi Lindsey, thank you for this awesome recipe. I’m having a hard time getting the ganache fall so beautifully on the sides of the cake as it looks in the picture. Do you have a video on how to make this look as beautiful as the way you’ve made it? 

    1. Lindsay

      I don’t think there is a video showing it really. I can tell you though that I pour the ganache onto the top of the cake and use an offset spatula to guide it to the edges and over and down the sides.

  29. Payet Fara

    Lindsey, why does this recipe use 2 eggs instead of 3? I’m asking because your other chocolate cake recipes normally contay3 eggs. My cake was a bit crumbly and I was wondering if it was because of free eggs

    1. Lindsay

      I’m not sure which chocolate cakes you’re referring to. The ones I’m looking at contain mostly 2 and it’s all dependent on the particular recipe. This cake uses this chocolate cake, which has 2 eggs. I’m not sure of the reason for the crumbly cake cake though. Are you sure your oven was set to 300 degrees?

  30. Michelle

    Rave reviews on this cake when I made it for the family Christmas gathering!! Needing gluten free, and pinched for time, I used two boxes of Kroger’s Simple Truth Gluten Free chocolate cake mix (divided into four 8″ cake pans). I froze the layers in saran after they cooled for easy handling during the icing process. Unbelievable that a cake that presents this beautifully and tastes this amazing was really so simple to create! Thank you!! This is my first recipe from your site, but I’ll definitely be back!!

  31. Heather

    Hi Lindsay
    Im also a nutella fan…just love hazelnuts.
    Im going to try this but im going to halve the recipe.
    About your what if’s… just do what you want to do in your life…the what if’s will sort themselves out. Thank God for the situation you & hubby are in. Sounds crazy…God has you both in the palm of his hand
    God bless you both

  32. Rosemary Orzk

    Hi! Can I make the frosting ahead of time and leave it on the counter or do I need to  refrigerate it? Thank you!

    1. Lindsay

      Since I use half shortening and half butter, I leave it out. If you’re more comfortable refrigerating it, that’s fine too.

  33. Jenny

    Hi! I followed your cake recipe exactly (except that I used regular cocoa powder because we don’t have dark cocoa powder where I am) but it only produced two layers of cake that were about the same height as yours. In eight-inch pans.

     Also, I baked it at 300f for 25 minutes and the cake was still wet, so I left it in for 15 more minutes and while it appeared to have baked on the outside, the inside has a really gummy texture and when you press it, your fingerprint will remain on the cake – it doesn’t spring back or anything. However, the outside looked done and when I put the toothpick in, there were only a few crumbs on it so I thought it was done.  

    1. Lindsay

      I use salted butter along with the shortening. If you were to chose to use all butter in the frosting, I’d say half and half or use unsalted and add your own salt. Using all salted butter would be too much.

  34. Mariana

    Hi Lindsay ! Greetings from Bulgaria.
    Congrats for the amazing recipe, and the incredible looks. Can I ask a question about the shortening, I’m not sure we have here in Bulgaria,so can I replaced it with cream.
    Thank you in advance !

  35. Eliana

    Hi Lindsay! I recently discovered your blog as I was looking to make a birthday cake for my little girl! I want to make this nutella chocolate cake but on the outside insteed of Ganache I want to add the vanilla buttercream because I want to dye it yellow and make a beauty and the beast cake! How much buttercream do I need just for the outside coating of the cake? I am making a four layered 9 in cake insteed of an 8 in as in the recipe!  Thank you so much! 

  36. rashida

    Tried this recipe yesterday. the cake turned out super moist and icing not too sweet…. everyone loved it. This recipe is a keeper. thank you so very much.

  37. Raquel

    Lindsay, hi. I’m from Brazil and I didn’t understand when you say “1/2 cup shortening” what does shortening mean? I couldn’t find it anywhere ????. Help me, please!

  38. Sue ChiuSue

    Thanks so much for the recipe, I’ll be trying it very soon!!
    On the baby front, can I just say that we tried for 15 yrs for a baby, numerous investigations, procedures including 5 unsuccessful ivf treatments. I went into deep depression and ended up being hospitalised for 6 weeks. Sounds like a doom and gloom story, right?
    Nope.
    I battled my depression and we ended up adopting 2 amazingly beautiful girls (separate adoptions) I now thank God that I didn’t get pregnant otherwise I wouldn’t of had my beautiful daughters whom I love to the end of the earth.
    Just saying, I truly believe everything happens for a reason. This was what was meant to happen. It’s a tough journey, but one day you’ll get there , just don’t give up.X

  39. Lauren

    This looks amazing! I’m making it for my husbands birthday this weekend! I haven’t seen anything recently on your fertility journey and am currently starting IUI myself. Would love an update sometime if you’re up to it.

  40. Haley

    This cake was superb! The most moist I have ever made! The frosting didn’t come across as too Nutella-y but simply delicious nonetheless!

  41. Kat

    Hey so I made this cake like last year and I want to do it again for my boyfriends mom but she can’t have dairy. What would you recommend doing?! 

    1. Lindsay

      I don’t have a lot of experience with non-dairy baking. You could certainly try some substitutions, I just don’t know what to recommend from experience.

  42. Nikki

    Hi there! This cake looks amazing, I’m blown away. I want to make it for a friend’s birthday and I have a few questions.

    Firstly, how high was the cake tin that you used and did you bake all 4 at once? Also, when you were piping the filling, what size tip did you use?

    Thank you so much!!

      1. Nikki

        Hi Lindsay, me again. Just wondering, do you think the cake would work out if it was a 6 inch cake tin? Thank you again x

  43. Jaylin

    Hi! I can’t wait to try this, but wanted to know if I could substitute the boiling water for a hot cup of coffee? That’s what I typically use in my chocolate cakes to get a nice rich taste. 

    Also, I wish you the best of luck with your current situation. I too struggled for about a year and a half and was finally blessed with my little “mogwai” as I like to call her haha I believe you get what your heart truly desires❤️

  44. Katie

    I stumbled upon this on Pinterest and made it today for my son’s 5th birthday. It was a huge hit. The only change to the recipe that I did was that I didn’t use shortening in the nutella icing, just butter. Otherwise, followed exactly and it was amazing. Of course, not quite as pretty as the photos here but no one at my place was complaining. 🙂

  45. Gertha

    I definitely would make the recipe but I have a feeling it would get devoured too quickly.. I have no self control

  46. James

    This is my new favorite cake recipe. Took it to a gathering last night and everyone raved about it . Actually making another one now for another party. Thanks for the great recipe!

  47. Kris Walters @ Kris On Fitness

    This looks amazing! I would love to make this except I cannot eat shortening. Is there a good substitute?

  48. Rachel

    Fantastic recipe! I’m not the greatest baker but I managed to construct this whilst simultaneously cuddling and entertaining a six month old baby and it turned out perfectly. Delicious and moist. Thank you!

  49. Elizabeth S.

    this recipe was amazing! huge hit at a new year’s party last night and the ganache on top was stunning. i ended up doing the icing between each layers, and then also icing the entire outside of the cake as well and topping with a few chocolate shavings on top. will definitely be making this again!

    1. Caroline

      Hi Lindsay! I’ve been reading through all of the comments on here. I’m so in awe of this recipe. I tried to make it last night and I just had some thoughts/questions. I used 4 pans to cook the cake but they all needed way longer time than 25min. Also, I’ve got 2/3 of the frosting left over and I hate throwing away ‘food’. Can I freeze this? I think next time I would need to limit the frosting quantities… I’ve just purchased a squeezing bottle on Amazon because of your lovely dripping effect. I will definitely have another go at this and perfect it. Sounds like my comment is critique but it’s just my thoughts. I will be following your blog and also on FB (I understand you’re there too?) 

      Best regards,
      Caroline 

      1. Lindsay

        There can definitely be variation between ovens. Ive made the chocolate cake from this cake made so so many times (I love it!) and that baking time is accurate per my oven. Definitely adjust if needed.

        As for the frosting, I definitely use more frosting than some. You can always reduce the amount when you make it, and in this case you can definitely freeze it in an airtight container for a month or so.

        I hope you enjoy working with the squeeze bottle! I think it makes it so much easier!

  50. Marilena

    Your cake looks amazing! I decided to try making it. I have a question. When I added the 1 cup of hot water it made the batter very runny. Being that this was the first time I made it, I didn’t want to add extra flour. And I guess because it was so runny, it took way longer than 25 minutes to bake. By the time the center was cooked the edges were starting to get dry. I followed you recipe exactly…what could have gone wrong? The cooking temp. is 300 degrees, right? I know cooking at lower temps is supposed to make the cake rise evenly, but mine still popped up in the middle. Thank you so much.

    1. Lindsay

      Yes, the batter is a very thin batter. Did you use 4 pans, or 2? The 4 pans should be about right with the 25 minutes. If you just used two pans, it’d be longer. I think closer to 35-40 minutes.

  51. Tina

    Hi there! I just saw this recipe and wonder if you could make cupcakes with it? Im not much of a cake baker but I do well with cupcakes 🙂

    Thanks! 

  52. Yvonne

    Will it be ok if I don’t use the shortening? I know butter can be used as a substitute but for this case, butter is already one of the ingredients.

  53. Lola

    Hi Lindsay, this cake looks absolutely lovely, and I can’t wait to make it. I LOVE Nutella. I love the piping peeking out between the cake layers, did you do this when you piped the icing on top of the cake, or did you achieve the look by piping in between the space after the cake layers were assembled? I have a 1M Wilton tip, would that work?
    Thanks 🙂

  54. Sonia

    Hello. Thanks for this recipe. It looks delicious. I am planning to make this tomorrow. I am using a 12 inch pan. How long will be the baking time for that size?

  55. John

    Hi. Was planning on baking this but i have this idea of mixing ground hazelnut in the batter. Do you think that will affect the cake? Of will that add hazelnut flavor in any way?

    1. Lindsay

      I’m not sure it’d work very well in this cake. The batter is very, very thin so they’d likely all since to the bottom.

  56. Lorna

    Hi Lindsay,
    I really love your website by the way and it is one of my ‘go to websites’ for inspiration! I want to make this nutella cake for my friends 40th party this Friday and I’m just wondering how you get the icing to drizzle down the sides of the cake so perfectly? Is it a case of leaving the ganache to rest for a certain period of time and is there any tips to how you pour it over the cake? Many thanks in advance.

    1. Lindsay

      Hi Lorna! Thank you! I’m so glad you enjoy the site. 🙂 I usually let the ganache sit for just a few minutes to thicken a little bit (not too much), then pour it on top of the cake and use my offset spatula to guide it over to the sides and over the edge. I actually have a video showing it from overhead on another cake that I’m hoping to add to the site sometime this week. I will try to add the link here once it’s up. 🙂

      1. Beth Brown

        Do I need to refrigerate after completely assembled?? I saw the directions say “ beat when well covered for 3-4 days” but is it necessary to refrigerate or not? Thanks

      2. Lindsay

        With the chocolate ganache on top, it might be best to refrigerate it. I would suggest serving it at room temperature though.

  57. Vanessa

    Hi! Can I use unsweetened cocoa powder instead of Hersheys dark chocolate powder? They dont have any here in Panama…

  58. Tina

    I made this cake twice now for a coworker’s birthday and for my family. AMAZINGLY delicious!  I got lots of compliments from my coworkers and my family.  Thank you for sharing.  

  59. Brittany

    Quick question on the icing – it states 1 cup of butter and 1/2 cup of shortening – is that correct? I noticed that you usually do 1/2 cup of each. Just wanted to make sure butter is 1 cup.

    Thanks a bunch!

      1. Jananey

        I have always loved your recipes and excited to try this one too 🥳🤤

        Please can you help me with the below?

        *If I am to use 4 x 20cm tins how should I modify the quantity of the ingredients? And the baking time?
        *Can I leave the prepared batter of the second half outside(covered with cling film) until the first 2 tins finish baking?
        *Can I substitute Milk with Double Cream for the Chocolate Ganache?

        Thanks a ton 🤗❤

      2. Lindsay

        Glad you’ve enjoyed them! I haven’t used that size pan, so I’m not really sure. I’d probably not change the ingredients, but just bake the layers a little longer and have a taller cake. The batter should be fine sitting while you bake the first two layers. And for the ganache, I wouldn’t substitute the cream. It’ll change the consistency of the ganache.

  60. marie-andrée roy

    i was wondering can i do it with 2 9” round mold ?  and cut them each in half so it makes 4 ? 

    thank you 🙂

    1. Lindsay

      Yes, that should be fine. I can’t remember how long the bake time would be for 9 inch pans. Also, it’s a very moist cake, so you’ll want to handle the cake carefully when cutting in half.

  61. Theresa L. Morgan

    Thank you for this wonderful recipe! The recipe for ganache says to heat “remaining heavy cream.” I don’t see that heavy cream is used anywhere else…am I missing something?

  62. Zalen

    Is this cake recipe for all 4 layers of the cake? or should i make this recipe four times in order to make all the layers? 
    thank you!

  63. Michele

    This cake was wonderful! I’m making it again, but for 25-30 people. I have 2 6″ pans and was thinking about adding 2 6″ layers. My questions are:
    1. Should halving the recipe give me enough batter for the 6″ pans? 2. Would it be too precarious to add the 6″ layers on top of the original 4 layers? I was thinking of maybe splitting the original recipe into 2 8″ pans (instead of 4) and just frosting between them and then adding the 6″ layers on top. 3. If I split the original recipe into 2 8″ pans, should I still slow bake at 300 degrees but expect it to take longer? So sorry for all of these questions. Thank you for an amazing cake!

    1. Lindsay

      I’m glad you enjoy the cake! To answer your questions – 1. I haven’t made this in a 6 inch pan, so I’m not sure about the batter amount. 2. You should be able to layer it, but I might suggest adding a few dowels, just in case. If you do two 8 inch pans, then yes they’ll just bake longer at the same temp.

  64. Tara

    Any idea if the cake would do alright in a bundt pan? I know the layering of the frosting and such would need to be done differently, but just wondering if I would need to change anything with the batter or cook time if not using the 8in pans. Thanks. P.S. I’ve made this cake twice and it is “hands down” the best chocolate cake I have ever had.

    1. teemi

      I made it in a Bundt pan. (And just filled a standard one perfectly.) It takes a long time to bake — mine took a little over an hour. It seemed pretty delicate and heavy when I took it out of the oven, so I cooled it right-side up, but I am curious as to whether it can be cooled upside-down. It’s already a very moist, very fluffy cake for being so chocolatey, that I wonder if you could keep even more of the height…

  65. Rachel S.

    I just made this, following your recipe to the letter, for my husband’s birthday. It didn’t come out nearly as pretty as yours but wow!!! So amazing and delicious. You really nailed the cake, it’s fudgy and moist and dark and perfect. And I like that I had plenty of frosting to work with. One of the best desserts I’ve ever made! Thank you!

  66. Diane Siniscalchi

    I love your cake recipe! I have tried many many chocolate cake recipes (including a famous baker’s), and this is the recipe my family has chosen as tops! I used this cupcake for my son’s wedding this past September, except with almond frosting as he requested. I can’t tell you the rave reviews they were given! This is the most requested recipe by my sons and a couple of daughters-in-law. Thank you! I need look no further for a chocolate cake recipe.

  67. Mandy

    I had serious issues with this cake. I followed the recipe to a T, I even tried different pans and cooking times and temps. I tries using parchment paper, butter alone, a layer of butter and flour. The batter stuck to the pan every single time. It was just too sticky for some reason. The cake was very moist and I’m sure it will be tasty, but it just doesn’t hold together at all. 

    I was extra disappointed as this was to be for my little cousin’s birthday party. I will still bring it and hope for the best, but there may be a need for another cake if this one falls apart, as I’m thinking it’s going to. 

    Not trying to hate-just being honest. There was a comment about the boiling water maybe being problematic….I can see this. Maybe you let yours cool a bit first…not sure, but it equaled death for my cake…make it super sticky and made it fall apart. 

  68. Shawna

    Hi Lindsay, looking to make the cake this weekend. Just wondering–do you recommend refrigerating after it’s been frosted? Thanks!

    1. Lindsay

      I do not refrigerate this cake. But I make the frosting as written. Some people like to substitute the shortening for more butter. If you do that, you may want to refrigerate it, as I don’t think full butter frosting holds up as well at room temperature.

  69. Viola

    Lindsay I must start off by saying that I’m so happy to have found your blog! I tried this recipe over the weekend and boy oh boy was everyone so pleased! I have been baking for more than 4 years and I think I have finally found my go to chocolate cake recipe! Thank you so much for sharing your wonderful talent. 

  70. Melissa

    I made this cake for a family gathering today. It was the best cake I have ever tasted! Thank you so much for sharing this recipe!

  71. Robyn

    Hi there!!
    I’m so excited to make this cake for a birthday. My only problem is… I can’t see the step by step recipe! Is it on this website?! I got this link off of Pinterest, and it says the ingredients on there but I can’t find how to actually make it! Please tell me know!
    Thanks xx

  72. Pam

    I made the Nutella chocolate cake for my son’s birthday, Jan. 1st. I was a huge hit. I have pictures, wish I could share them.

  73. Jackie

    Oh my goodness. I made this for a party and it was a huge hit. I used 2 quarter sheet pans, cut the cakes in half and made it more like a torte. Moistest cake EVER!!!! Thanks!!!

  74. Ilene Logelin

    Also, I was just wondering why there isn’t any butter in the cake ingredients. How does that affect the outcome of the cake?

  75. Ilene Logelin

    I would like to try making your Nutella Chocolate Cake, but with 3 9″ pans instead. Would I need to change the temperature and baking time? Have you tried using 3 pans instead of 4?

    1. lifeloveandsugar@gmail.com

      Because of the larger pan size (this recipe uses 8 inch pans), it’s about the same baking time for three 9 inch pans – 25-28 minutes.

  76. siyumi

    Hi Lindsay,
    I cant find Hershey’s Special Dark Cocoa powder in Australia. What should I use instead?
    thank you
    Siyumi

  77. Amber

    This cake looks absolutely scrumptious,but I’m wondering fo the ganache can I use cream/half and half instead of heavy whipping cream? Thank you Amber

  78. Leo

    Hi Lindsay,
    Just want to say thanks for this wonderful recipe. I baked it for my friend’s mom’s surprise birthday party and it was a hit! I tried assembling the cake in the same way that you did but it didn’t look that good (I didn’t cut the domey top of the layers and I kinda messed up putting the icing in between). So I decided to just cover the whole cake with icing and poured the ganache over. It ended up looking wonderful.

    Just wondering, can I use the batter to make cupcakes (mini cupcakes to be exact)? I have plenty of leftover icing and would like to use them as cupcake topping. Or is the chocolate cupcake recipe you have a better option?

    Thanks again. I will be a follower now. 🙂 -Leo

  79. Gabriela

    Hi Lindsay! OMG, your cake looks just amazingly gorgeous! !!:) I actually want to make it today, but I was hoping you could help me a bit in understanding how I should adjust the amounts in order to make a 9×13 ? Actually I plan to make one big cake (for 40 ppl) and was thinking to do 2 of the 9×13 and put them together! 😀 am I too optimistic? 😉
    Thank you in advance ! Yummmm!

    1. lifeloveandsugar@gmail.com

      Thanks Gabriela! I haven’t actually made this cake as a 9×13 before, so I don’t know if it’s too much batter or just right. The batter expands a good bit while it bakes, so you’ll probably just want to fill the pan a little more than half way. Also, with it being a slow-bake cake it might take a while to bake. You’d want to keep an eye on it for when it’s done.

      1. Gabriela

        Thank you so much Lindsay..such a quick reply! You are just awesome! 🙂
        I Think I will try to bake separate layers (like you did) and might just have to try and see what come out from original amounts. For a layer, I’d have to pour less to than half a pan, right?
        Again, thanks for all the patience too! Soo many questions :p (sorry! – but it’s your fault this cake looks so irresistible and “must try”) 😉
        All the best to you and your family, Blessings and Happiness! 🙂

  80. Victoria

    Hi, this cake looks amazing!!!
    Taking into consideration that the flour used is all purpose, there is still no need to add baking powder at all?

    Thanks!!

  81. Sonia

    Hi, I guess this is a bit late but I just wanted to wish you luck on your journey to parenthood. I have been there and know how difficult it is.

    Thank you for the delicious cake recipe.
    x

    1. lifeloveandsugar@gmail.com

      Thank you so much Sonia! Not really too late – we are still working on it. 🙂 I’m glad you enjoyed the cake!

  82. Jocelyn

    i made this cake yesterday. The batter was extremely liquidity. Is this right? When I baked them, they took 10 minutes longer than expected and now they have the texture of slightly under baked, fudgey brownies. Any suggestions or tips??

    1. lifeloveandsugar@gmail.com

      Yes, the batter is very liquidy, which is why it takes a while to bake and at a lower temperature. It shouldn’t be like brownies though. It’s hard for me to say what went wrong without being there, I’m sorry.

  83. mira

    Hi, my buttercream seem to be a bit grainy..what’s your advice on making it a smooth buttercream? Thank you

    1. lifeloveandsugar@gmail.com

      I suppose that depends on how long ahead. For the most part, it should hold up well. It’s a very moist cake and usually stays that way for at least 2 or 3 days.

  84. Maargaret

    This cake sounds wonderful and I can’t wait to try it, and I love Nutella, so that just does it for me!!!
    As for the baby subject, ladies, just hang in there and do what is best for you, and all that you can.
    It is definitely worth it, and there is so much they can do these days. Trick is the sooner you address whatever problems you might have in this area the better. My daughter didn’t face some of these
    problems and finally had to have a hysterectomy. She now can’t have children, and it is such a shame. I think she would adopt, but I just am not sure about her husband. It breaks my heart. I hate so much that she is going to miss having a child of her own. Don’t put off your life. You aren’t promised tomorrow. When something happens to your life mate the things you regret most are the things you didn’t do. My husband died just as our second child was getting ready to graduate from college and we were going to be able to do some things for us together that we had been putting off…time off together just the two of us. But it didn’t happen. You have to live some for today! God be with you and yours.

  85. Estera

    I have the first 2 baking pans in the oven now. Just licking the spatula it was delicious! Can’t wait for the finished cake.

    Thank you for the recipe.

  86. Carli

    I made this cake for my son’s birthday today and it was amazing. Very chocolate-y and super moist. My dad said it was the best chocolate cake he’s ever had! Thank you for sharing it! I think my taste preference is for all butter in the icing, but that’s just me 😉 We will definitely be making this again and again! Cheers!

    1. Eileen

      Hi Love the way this looks and want to make it but I will not feed anyone I love shortening SO unhealthy What can I substitute ? more butter?

  87. Valerie

    I made this cake over the weekend for friends and family and it was a huge hit! The frosting was amazing and held up really nicely at room temperature. This was my first time using shortening and I must say the texture & stiffness were great. I will definitely make this again! Thanks for a terrific recipe 🙂

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed it and I’m glad you were happy with the shortening – that’s awesome! Thanks Valerie!

  88. disneyfan

    I love the recipe for Nutella Chocolate Cake, and hope I get a chance to try it out. It sounds so delicious – I’m a sucker for anything chocolate! But I’ve never used Nutella before, so this will be an experience.
    I wish you and your hubby all the best in your fertility adventures. Try every possibility/avenue you can with a fertility expert. It took us almost a dozen years of trying everything in the medical world (pills, thermometers, surgeries) and trying every old wive’s tale to get pregnant (eat oysters, wear boxers not bvd’s, feet up!) but it was worth it. We have two kids by IVF and one by adoption. But in the meantime, before we had them – and of course they all came right together after all those years – we never let it hold us back from traveling or pursuing other activities. Hugs to you two!

    1. lifeloveandsugar@gmail.com

      Thanks so much! We have been enjoying the last few months very much and are about to take some very fun trips. Haven’t moved forward with any treatments, but might soon. Thanks for the encouragement! 🙂

  89. Bea

    Man, I’ve gotta catch up but yes, no matter wat situation you’re going through, God is faithful and just. I loved this recipe and my children automatically fell in love with it tooo. Makes me happy.

  90. Christi

    Hello there,

    I, too, have struggled with your same dilemma about “what if?” My husband and I finally decided to go to an RE (Reproductive Endocrinologist) to explore everything up to and including IVF. After several months of doing the “easy” stuff, we are preparing for our first IVF cycle in April. Good luck to you and your “hubs!”

    Oh, and I can’t WAIT to try this Nutella cake, and your chocolate cupcakes, as well. 🙂

    Blessings,
    Christi

    1. lifeloveandsugar@gmail.com

      I’m so sorry you are going through it as well – it’s not fun. But I wish you the best with your first IVF cycle! I know a lot of people who’ve had success, so I hope you become one of them. Thanks Christi!

  91. Aunt J

    Questions, if I may . . . I love the look of the ribbon of icing around the sides. Did you achieve that look with a leaf tip piping icing around the edge? I see several of your icing recipes call for crisco and butter. Is there a particular reason for using crisco? I read your response to a reader from outside USA where you advised her to use butter for all the fat. Just wondering about the benefit of crisco. Been baking and asking “why?” since I was a child. Thanks.

    1. lifeloveandsugar@gmail.com

      I used Ateco tip 844. It’s a closed star tip. As for the shortening, it can be substituted for butter, I just prefer a mix of the two. I wrote all about it in this post.

  92. Lori

    Hi Lindsay,
    I have been frequenting your blog for recipes for several months not only because they are darn good but also because I had to find something to occupy my mind post having an ectopic pregnancy last year. My husband and I are also going through fertility issues. There is so much fear, unknowns, guilt and feelings of failure that are a part of infertility that only others in the same situation would understand. We had a lot of trials and errors in the last four years and finally when we felt we had success, we lost that baby and my left fallopian tube. Along with that loss I lost a piece of my spirit with it. In order to maintain what energy and spirit I had left I had to find something that I enjoyed doing. I like to learn something new so I set out to learn how to bake. I was the worst baker ever (I burnt ready bake cookies!) I searched online for recipes and I continually came back to yours because the instructions are simple and the recipes are a hit with my hubby. So thank you for helping me through a very difficult time in my life. What may seem like just a bunch of recipes can be more to that for someone like me. I wish you and your husband the best with whatever decision you make. Keep the recipes coming. I might not make them like you do but at least I enjoy trying!

    1. lifeloveandsugar@gmail.com

      Thank you so much for your comment, Lori. Thank you for sharing with me. I am so sorry to hear about your loss. It’s so hard to go through. I’m glad that in some way my blog has been able to help and I’m so glad you enjoy the recipes. It’s so great to know that my recipes can have an impact on someone, so thank you. Best of luck to you and your husband!

  93. Cristina

    Hi Lindsay, can this formula be used for cupcakes without any adjustments? And how many cupcakes with it yield.

    Thanks!

    1. lifeloveandsugar@gmail.com

      This cake works great as cupcakes. I used it in cupcakes here, but halved the cake recipe. If you want about 12-14 cupcakes, use the half recipe. You can double it for 24 cupcakes. That link should help you with baking time for cupcakes. The Nutella icing will be the same, though you might need a little more for 24 cupcakes, depending on how much icing you like on your cupcakes.

  94. Nicole @ Foodie Loves Fitness

    Just found your blog, and you’re giving me a serious dessert craving!! Pinning this now so I can make it sometime soon… Chocolate cake is my FAVORITE! 🙂

  95. Lua.B.

    I am going to make this for my husband’s office as a thank you gift. Thanks for the recipe. And as for a baby, we were in a similar situation as you. Tried Preseed after a friend told me about it. Conceived in one month with twins who turn 5 yrs soon. Good luck!

  96. Marcela

    Hi !!!
    My name’s Marcela and I’m from Argentina.
    I need to know what’s “shortening” ??? Because I don’t understand if it’butter, cream or… what’s …???
    I want to prepare this cake’s recipe, but I can’t.
    From Argentina, far, Marcela ^_^
    Sorry for my english, is poor.

    1. lifeloveandsugar@gmail.com

      Hi Marcela! Shortening is actually a replacement for butter. If you don’t have it in Argentina, you can just replace it with butter.

  97. Sandrina

    I made this cake for my daughter’s birthday today. Amazing! I have never had a recipe that was truly this tasty and moist! Usually there is something not quite right with the recipe. Yours is truly delish! Thank you!

    I hope your heart’s desires come true for you and your family. Positive thoughts going out to you.

  98. Heidi

    We made this recipe as cupcakes instead of a cake! We drizzled the chocolate ganache over the frosted cupcakes and they are amazing! They look good AND taste amazing! 🙂

  99. Nicole - Champagne and Chips

    I am so sorry to hear of your fertility woes. There are lots of success stories out there so don’t give up hope. My brother and sister in law are 18 weeks along after trying for over two years 🙂
    Your buttercream looks absolutely superb and I love love Nutella too

    1. lifeloveandsugar@gmail.com

      Thank you Nicole! We are still moving ahead and have hopes for a family. Only time will tell. 🙂

  100. SCM+(SocialCafe+Magazine)

    ((hug)) to both of you and I wish you all the best!!! BTW I’m making this cake for my hubby for his birthday next month, I’m sure this will satisfy his Nutella oppression LOL

  101. Weekend Wrap Up - Baking Beauty

    […] Nutella Chocolate Cake via Life Love and Sugar: Next year’s Birthday cake Plz? […]

  102. J.nelly

    This is definitely top three of my all time favorite desserts of yours to read-about-and-pretend-I’m-eating, so I have it filed away in my memory banks of ‘what to request for my next visit to your house if I promise to buy all the groceries and wine’….

    Saw the post on FB and am happy for Marge. It’s nice to hear your thoughts on this too. Not that it matters, but I think my favorite thing that has ever been posted on this blog to date is to hear that ‘you’re tired of living for the what-if’s’. That.is.AWESOME. Now that you’re ready I couldn’t be happier for you dear friend. Sending you humongous hugs from Cali!

  103. Jess @ On Sugar Mountain

    Well this cake, as always, is absolutely stunning. I can never resist nutella. Also I’m sending as much positive energy as I can through my keyboard to you and your husband! Best of luck as you begin looking into these new (and hopefully exciting) options. 🙂

  104. Jocelyn @BruCrew Life

    You always know how to make me drool!!!! Your cakes are amazing girl! I will be praying for you as you look into more options!! Hugs!!!

  105. Min

    Such a lovely post! I hope things go well for you and your husband! For the frosting, instead of shortening, can I add extra butter to replace it? Thank you.

    1. lifeloveandsugar@gmail.com

      Thanks Min! Yes, you can use all butter instead, but I do recommend trying the shortening – it really is good. 🙂

  106. Alyssa

    Good Luck to you and your husband! I think you are really brave for sharing what is going on, and I bet it helps to write about it. By the way, this cake is gorgeous. I NEED a piece of it!

  107. Tonia from TheGunnySack

    Oh Lindsay, I wish I could give you a hug! We have three children and we wanted more, but that wasn’t God’s plan for us. I will pray for both of you! Also, your cake looks amazing!

  108. Aimee+@+ShugarySweets

    Can I move in? You make the most gorgeous cakes!! I want to reach right through the screen and give you a big hug. It’s hard to get personal on the blog sometimes…you’re very brave. I’ll be praying for you and your husband!!

  109. Daphne

    This cake sounds amazing. But then I have not seen a single thing you’ve posted that I didn’t think looked delicious! This one I must try.
    I too longed for a baby that I did not think I would have. I was quite depressed and obsessed about it for years. Then one day I decided there is no more I can do and accepted the life God gave me instead of wasting my life wishing it was different. Of coarse when I started looking forward to the other possibilities in my life I got pregnant!
    Don’t give up on your hope of motherhood. It’s the most important job in the world. But don’t put life on hold for ” what ifs”. Every minute of your life is precious.

    1. lifeloveandsugar@gmail.com

      Thank you so much for the encouragement Daphne! I couldn’t agree with you more – I just have remind myself of it regularly. 🙂

  110. Beth @ The First Year

    Lindsay, you are so great! I have a friend who is experiencing infertility issues and I know it isn’t easy to share what you’re going through with other people, but I will be praying for you and your husband.

    And that cake! How could I not mention the cake?! Is the house next door to yours for sale? 🙂

    1. lifeloveandsugar@gmail.com

      Thank you Beth! It can be hard to share, but I think it’s important. It’s one of those things people don’t talk about, but I really think it helps. I know it helps me to talk about it and hear other people’s stories. Hopefully mine helps someone. 🙂

  111. Jessica+@+Sprinkle+Some+Sugar

    This cake looks AMAZING! I’m with you on eating Nutella with a spoon, I’m guilty of doing it!

  112. Tania@My+Kitchen+stories

    Good luck with your new decision and resolve. it is also so very hard but you definately must move on and you shouldn’t wait for any more what if’s. Things will work out for you becuse you have each other.

  113. Jaren+(Diary+of+a+Recipe+Collector)

    I’ll continue to pray that you and your husband get the peace you need on your journey with having a child no matter what that road brings you to Lindsay. One thing that got me through each day was the saying that right now at this moment I was exactly where God needed me to be. Somehow that gave me a sense of peace when I got overwhelmed with what ifs.
    So this Nutella Cake…Awesome! My daughter would love it!

    1. lifeloveandsugar@gmail.com

      I know that God has me where he wants me, and I do try my best to remember that. It certainly brings me peace when I remind myself of that. Thank you Jaren!

  114. Mir

    Congrats to your cousin! And my thoughts are with you. It’s hard to plan life around possibilities, so sometimes you just have to go ahead and do what you need to do without thinking too much about what could happen. But it’s not easy.
    This cake must help! I’m happy just looking at it. And I’d like to apply for the job of official taste-tester. It’d be the best job ever!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12