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Nutella Chocolate Cake

Chelsweets received it’s first cake order!! A Nutella chocolate cake was requested, so I decided to use my favorite chocolate cake base, and frost it with a decadent Nutella buttercream.

The cake is filled with a Nutella nougat and toasted hazelnuts, frosted it with a chocolate buttercream, and topped the cake with Nutella buttercream roses.

image of Nutella chocolate cake topped with buttercream roses

Chocolate Cake Layers

  • 2 cups all-purpose flour
  • 2 1/4 cups granulated sugar
  • 3/4 cup Dutch-process cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 3 eggs, at room temperature
  • 1 1/4 cup buttermilk, room temperature
  • 3/4 cup strong black coffee, hot
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Nutella Nougat Filling:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup Nutella
  • 4 cups powdered sugar
  • 1/2 cup marshmallow fluff
  • 1/4 cup cream
  • 1/2 tsp salt
  • 2 cups toasted, chopped hazelnuts

Nutella Buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Nutella
  • 4 cups powdered sugar
  • 1/4 cup cream
  • 1/2 tsp salt
  • 1 tsp vanilla

Dark Chocolate Buttercream:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup cocoa, unsweetened
  • 1/4 cup cream

Prep Time: 30 minutes

Bake Time: 48 minutes

Cool Time: 1 Hour

Assembly Time: 1 hour (30 minutes of cooling for crumb coat)

Servings: 20

Step 1: Make the Chocolate Cake Layers

Preheat oven to 350 degrees F. Grease four 8-inch round cake pans, and line the bottoms with rounds of parchment paper.

Begin by making the chocolate cake batter. In a very large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed.

Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

Divide the batter evenly among prepared pans (I chose to make four layers, but the number of layers is easily altered). Bake for 20 minutes, until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs).

Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Step 2: Make the Nutella Nougat

While the cakes cool, make the nougat. Beat the butter on medium-high speed until fluffy. Mix in the marshmallow fluff, salt, and Nutella.

Slowly add the powdered sugar, a little at a time, until it has all been incorporated. Add cream as necessary, until a sturdy, fluffy consistency is reached. Fold in the hazelnuts.

Step 3: Make the Buttercream Frosting

Once the nougat is made, prepare the buttercream. 

Beat the butter on medium-high speed until fluffy. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated.

Add the salt and vanilla. For the Nutella buttercream, add in the Nutella.

For the dark chocolate buttercream, mix in the cocoa. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy. Add cream, as needed.

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Step 4: Assemble this Nutella Chocolate Cake

For the cake assembly, place one cake layer on a serving plate.

Cover with Nutella nougat, and repeat until all layers are covered. Spread a thin crumb coat of dark chocolate frosting, and let the cake set in the fridge for 30 minutes.

Add an additional layer of chocolate frosting, and decorate the top of cake with Nutella buttercream roses, using a large open star tip (like a Wilton 1M).

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image of nutella chocolate cake topped with buttercream roses

I would have like to have covered the whole cake with roses, but the cake box would have ruined the side roses. Nonetheless, it turned out great! Let’s hope Crista’s team liked 😀

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Tara

Thursday 8th of February 2018

I'm making that's for my sisters baby shower so I'm very excited! Is it OK to make this a couple days in advanced?

Chelsweets

Tuesday 13th of February 2018

yes! just place the frosted cake in the fridge or freezer once it's decorated! be sure to take it out several hours in advance so it can thaw :)

Sharon M

Sunday 3rd of December 2017

Ooooh nougat! I've been searching for a soft/fluffy nougat to use as a filling for like ever it seems lol! You have no idea how awesome this is, you just made my day!!!

I'm always excited for your videos and recipes, thank you for being so generous with your time and knowledge ??????

Adore your style! Super excited to try this recipe, thank you !

Chelsweets

Thursday 7th of December 2017

So happy to hear that! And you're too sweet <3

everybodylovespretty

Wednesday 23rd of April 2014

Oh whoa. So much Nutella goodness!!! Congratulations on your first cake order!! Great way to start it off with all the Nutella!! I will be sure to make this one!

Chelsweets

Thursday 24th of April 2014

Thanks! Yah I was really happy with the way it turned out. You definitely should!!

The Novice Gardener

Saturday 19th of April 2014

Sounds amazing! I'm going to have to make this. Thanks for sharing! <3

Chelsweets

Saturday 19th of April 2014

You definitely should :)

Becky

Friday 18th of April 2014

This cake is looking great and chocolate and Nutella... this has to taste great! :)

Chelsweets

Friday 18th of April 2014

Thanks! I sadly didn't get to taste it myself, but I heard that it was pretty tasty from the team I gave it to :D