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Chocolate Nutella Cake

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Chocolate cake layers:

2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter melted and cooled
1/4 cup vegetable oil
3 large eggs
2 tablespoons Frangelico OR 2 teaspoons vanilla extract

1 1/2 cups warm coffee you can substitute flat cola

Nutella ganache filling:

1 cup Nutella
1/2 cup heavy cream
1/4 cup powdered sugar

Nutella buttercream:

1 cup unsalted butter at room temperature
3/4 cup Nutella
1 tablespoon Frangelico OR 1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 to 5 cups powdered sugar
1/4 cup cocoa powder
5 to 8 tablespoons whole milk or heavy cream
chopped hazelnuts for garnish if desired


Chocolate cake layers:

• Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and lightly dust with flour. Set pans aside.

• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.

• Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Mix in the eggs and Frangelico (or vanilla).

• Use a rubber spatula to mix the dry ingredients into the wet ingredients, then slowly add the coffee (or cola), mixing until just incorporated. Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your finger.

• Let cake layers cool in pans for 20 minutes, then carefully remove from the pans to cool completely on a wire rack before filling and frosting your cake.

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