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Nutella Chocolate Cake Recipe
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Nutella Cake

This decadent Nutella Cake features four layers of moist, tender Nutella chocolate cake, layered generously with luscious Nutella buttercream. Decorated with edible flowers, this cake is perfect for Valentine's Day, Easter, Mother's Day, birthdays, or any other special occasion!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Servings 12 servings
Author Tessa Arias

Ingredients

For the cake:

  • 2 1/2 cups (500 grams) light brown sugar
  • 8 ounces (227 grams) unsweetened chocolate, chopped
  • 2 sticks (227 grams) unsalted butter
  • 1/3 cup (33 grams) unsweetened cocoa powder
  • 1/2 cup (137 grams) Nutella
  • 2 teaspoons instant espresso powder (optional)
  • 1 teaspoon baking soda
  • 2 cups (472 grams) water
  • 4 large eggs, at room temperature
  • 3 cups (381 grams) all-purpose flour
  • 1/4 teaspoon fine salt

For the buttercream:

  • 16 ounces (454 grams) unsalted butter, at a cool room temperature
  • 4 cups (500 grams) powdered sugar, sifted
  • 1 cup (100 grams) unsweetened cocoa powder, sifted
  • 1 cup (275 grams) Nutella
  • 1/2 teaspoon fine salt
  • Edible flowers, for decorating

Instructions

Make the cake:

  • In a large saucepan, stir together the sugar, chocolate, butter, cocoa powder, Nutella, espresso powder, baking soda, and water. Heat over medium heat for 3 minutes and stir until the sugar dissolves. Increase heat to high, bring to a boil, then remove from heat. Pour mixture into a large heatproof mixing bowl and set aside to cool for about 20 minutes.
  • Preheat the oven to 350°F. Generously grease and line two 8-inch cake pans with parchment paper rounds.
  • Once cool, stir in the eggs one at a time. Gently stir in the flour and salt. Divide the batter between the prepared pans. Bake for 40 minutes, or until a cake tester inserted to the center comes out clean. Cool for 10 minutes then flip the cakes out onto cooling racks to finish cooling.

Make the buttercream:

  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sifted powdered sugar. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Scrape down the sides and bottom of the bowl. Add the sifted cocoa powder, Nutella, and salt and beat on medium for 1 minute, or until smooth.

Assemble the cake:

  • Use a large serrated knife or cake leveler to level the top of each cake, then cut each cake layer in half horizontally, to make 4 layers. Place the first cake layer on a cake platter or turntable. Spread with a fourth of the buttercream and top with another cake layer. Repeat with all four cake layers. Spread the remaining frosting evenly over the top of the cake. Decorate with edible flowers, seasonal candy, Ferrero Rocher, or whatever your heart desires.