Nutella Chocolate Cake

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
  • 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!


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

288 Comments
  1. 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.

  2. 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

  3. 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? 

  4. 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!

  5. 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 

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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

      1. Lindsay

        They would be pretty thin layers. I might suggest only three. Having not done that recently, I’m not sure of the baking time.

  11. 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.

  12. 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.

  13. 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?

  14. 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.

  15. 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?

  16. Junella

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

  17. 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!

  18. 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!

  19. 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.

  20. 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.

  21. 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

  22. 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

  23. 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!

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