This layered chocolate cake is so soft and moist with an intense chocolate flavour and perfectly fudgy crumb. Topped with a creamy Nutella frosting, this cake will definitely become your ultimate Nutella Chocolate Cake.
One of the best celebration cakes I’ve made to date! This Nutella chocolate cake is so fudgy and delicious, I truly have no words.
Three layers of extra decadent, super moist and fudgy chocolate cakes, filled with Nutella sauce and frosted with a dark chocolate Nutella frosting. This is my favourite chocolate cake by far and always my go-to for a crowd.
It starts off with my ever so popular Devils food chocolate cake recipe. This recipe has already been on my blog for a while but I made a slight change by substituting some of the butter with oil. This is to give a more delicate crumb as I was looking for a super moist texture. Straight up Nutella is used in between the layers, then a wonderful creamy, dark chocolate Nutella frosting is used to fill and frost the cake.
It’s a very simple and straight forward recipe using pantry staple ingredients. I’ve included some tips for substitutions just in case but I highly recommend making the cake as written in the recipe card.
- Butter and oil mix. As mentioned above, both butter and oil is used to give a wonderful dense yet soft and delectable crumb. The flavour and texture of butter is undeniable in baking.
- Water. You can totally use coffee in place of the water. This helps deepen the chocolate flavour.
- Brown sugar. Along with the white sugar, brown sugar gives a delicious slightly dense bite to the cake as well as a lovely caramel undertone to the flavour.
- Buttermilk or sour cream. This is key to the cake as it yields the most wonderful stick-to-your-fork moist texture. If you don’t have buttermilk, you can easily make your own “homemade” version. ( See notes in recipe card).
This chocolate cake can be used as a base for many flavours. I’ve used it as my main chocolate cake recipe as it pairs well with any topping or filling. My favourite so far is Nutella, toffee & peanut butter.
Lets talk about this frosting. Instead of just using buttercream with Nutella stirred into it, we make a creamy, dense yet fluffy Nutella cream cheese frosting. The recipe calls for real melted dark chocolate which is perfect as it helps to intensify the chocolate-y flavour.
It’s a very versatile frosting recipe as I’ve also used it to make Biscoff frosting and peanut butter frosting. All you need to do is play around with the type of spread and melted chocolate you use. Feel free to experiment!
To bring this cake together, I like to put some warmed Nutella in between the layers as I’m filling and frosting. This is just to boost the Nutella flavour and give a more decadent bite to the cake. The finished cake is so delicious, it surprises me everytime!
For decoration, I kept it simple with just a frosting and maybe some Ferrero Rocher’s on top while serving. To get this look with the frosting, just run a pallet knife around the edge of the cake while spinning it around on a turn table. Otherwise just use the back of a spoon to make waves for a gorgeous rustic look.
In all honesty, whatever you decide to do, the cake is amazing as is without any fancy decorations or extra fillings and frostings.
I’m so proud of this recipe and super happy to be able to share it. I can’t wait to come up with even more ways to play with this cake and I’m sure whoever tries it will love it too!