Ultimate Nutella Cake

The sliced open nutella cake on a cake stand, topped with nutella ganache & ferro rocher chocolates.

Ultimate Nutella Cake

Nutella Cake is made with layers of rich chocolate cake, frosted in a creamy nutella buttercream, drizzled with nutella & sprinkled with chopped hazelnuts between layers, and finished off with a nutella ganache and ferro rocher chocolates. If you're looking for a decadent, crowd-pleasing - no, crowd-WOWing cake - look no further.

Course Dessert

Cuisine American

Keyword Ferro Rocher Cake, Nutella Cake, Nutella Desserts

Prep Time 1 45

Cook Time 25

Servings + slices

Calories 1385kcal

Author Stephanie Simmons

Ingredients

Chocolate Cake

2 cups hot water 472 mL
1 and 1/2 cups + 2 tbsp cocoa powder 157 grams
3 cups cake flour 330 grams
2 and 1/4 cups light brown sugar, packed 488 grams
1 cup granulated sugar 206 grams
3 tsp baking soda
1 and 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 and 1/2 cups full fat sour cream, at room temperature 360 grams
1/4 cup milk 60 mL
4 large eggs, at room temperature
1/2 cup vegetable oil 106 mL
1 and 1/2 tsp vanilla extract

For the Nutella Buttercream

1 and 1/2 cups salted butter, softened at room temperature
1 and 1/3 cups nutella 390 grams
4 and 1/2 cups to 5 cups powdered sugar
1-2 tbsp milk
2 tsp vanilla extract
pinch salt
8 ounces cream cheese, softened at room temp This really only needs 10-20 minutes out

For the Lazy Filling:

1/2 cup nutella
1/4 cup chopped hazelnuts optional

For the Nutella Ganache:

1/2 cup + 1 tbsp heavy cream
3/4 cup nutella

Optional

ferro rocher chocolates, for decorating
chopped hazelnuts, for decorating

Instructions

Make the Chocolate Cake: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess.
Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps - that's fine.
Bake Cake Layers: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely.
Tip: I recommend rotating cake pans halfway through since every oven will have hot spots and this ensures an even bake.
Make the Nutella Frosting: Beat butter in a large bowl until creamy, about 30 seconds. Add nutella and mix on high until well creamed with the butter. Mix in the powdered sugar in three additions, mixing between each until combined. Add the milk as needed to help things come together. Add the vanilla and salt and mix. Mix in the cream cheese last, until well combined.
Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/2 cups of frosting over the layer, going past the edge a smidge. Drizzle on half of the melted nutella, and sprinkle on some chopped hazelnuts. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip.
Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
Nutella Ganache: Add nutella to a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the nutella and let rest 30 seconds, then stir until completely smooth. Let cool to room temperature before adding to the cheesecake.
Serve & Store: Once ganache drip is set, pipe on swirls with remaining frosting and top with ferro rocher chocolates. Slice and enjoy your life!
Store leftovers in an airtight container in the fridge for 4-5 days.

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