When I’m looking to impress, I turn to dessert recipes such as red velvet brownies, berry chantilly cake, eggnog cake, black forest cupcakes or this fabulous Nutella cake. If you’re a chocolate lover, you’ll adore the rich flavor and delectable texture of this chocolate cake recipe! Nutella is delicious with berries, on toast or simply eaten out of the jar. It’s even better when you put it into dessert form like this delicious Nutella chocolate cake!
Nutella Cake Ingredients
To make this recipe, you will need all purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, granulated sugar, buttermilk, Nutella, instant coffee, eggs, vanilla extract, vegetable oil, semisweet chocolate, heavy cream, butter, powdered sugar and chocolate hazelnut candies such as Ferrero Rocher.
How Do You Make Nutella Cake?
There are multiple components to this cake. None of them are difficult, it just requires a little planning to make sure you have time to complete all the steps! Start by preheating the oven, then soak cake baking strips in water, coat your cake pans in cooking spray and line them in parchment.
For The Cake
Sift together the dry ingredients in the bowl of a mixer, then whisk together the wet ingredients in a separate bowl. Turn on the mixer on low speed, and gradually add the wet ingredients to the dry ingredients, mixing continuously until you have a runny batter. Pour the cake batter into the cake pans, then bake until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool the cakes in the pans for 15 minutes, then invert the cakes onto a wire rack and cool completely.
For The Ganache
For the ganache, place the semisweet chocolate in a large bowl. Heat the cream in a pot on the stove until it starts to bubble around the edges. Pour the cream into the chocolate and let it sit for 10 minutes. Whisk the cream and chocolate together, then add Nutella and stir until you have a smooth and shiny ganache. Reserve some of the ganache for the frosting, and save the rest for the decorative drip on the cake.
For The Frosting
To make the Nutella buttercream frosting, beat the butter with a mixer until it is smooth and creamy. Mix in some of the powdered sugar, as well as the vanilla extract. Add the rest of the sugar, one cup at a time and continue beating until light and fluffy. Finally, mix in the reserved ganache.
For Assembly
After the cake layers, frosting and ganache are ready, it’s time to put everything together. Use a serrated knife to trim the cakes to make sure they’re completely flat. Place a 10 inch cake board on a cake turntable. Use a dab of frosting to attach an 8 inch board to the 10 inch board. Put a dab of frosting on the 8 inch board to glue the first cake layer to the board. Pipe frosting onto the first cake layer. Add the second layer on top, then repeat the piping process and put the final layer on top. Trim around the sides of the cake to create flat sides. Spread a thin layer of frosting over the cake to make a crumb coat, then chill the cake. Spread a thick layer of frosting over the entire cake with an offset spatula. Scrape the top and sides of the cake with a cake scraper. This creates a smooth finish, and turn the turntable as you work. Chill the cake in the fridge for 30 minutes. For the ganache drip, test the consistency of your ganache before you get started by piping it onto the side of an empty cake pan. You want the ganache to drip halfway down the cake pan. If it drips to the bottom, it’s too runny and needs to set up more. If it doesn’t drip, you can heat it fo for a few seconds in the microwave to make it runnier. When you have the correct consistency, use the piping bag to create drips along the side of the cake, then fill in the top of the cake with the remaining ganache. Chill the cake for 15 minutes to set the ganache. Pipe rosettes of frosting onto the cake, Place a Ferrero Rocher candy on top of each frosting rosette and serve.
Tips For The Perfect Cake
Practice piping a few rosettes on the parchment paper before you pipe them onto the cake. You can scrape the practice rosettes back into the bowl to reuse the frosting. The cake layers, frosting and ganache can be stored at room temperature overnight before assembling the cake the following day or for 3 days in the refrigerator. The finished cake can be stored for 3 days at room temperature or 5 days in the refrigerator. To freeze, wrap the cake whole or in individual portions and store in the freezer for up to three months. Defrost in the refrigerator overnight before bringing to room temperature to serve. Freezing or chilling the cake for 10 minutes in between coats also helps to achieve a smooth finish. To create a super smooth finish, heat the scraper in hot water and dry before sweeping it around the sides for a final time. It’s important to use cake baking strips which wrap around the sides of the cake pan before the cake goes into the oven. These strips help to create flat cakes. You can purchase cake strips online or at some craft or kitchen stores.
Your family and friends will be so impressed by this beautiful and delicious Nutella cake recipe!
