You may notice by taking a quick peek through my cake recipes that I have a serious love of chocolate cakes. As a kid, chocolate cake was my requested birthday cake every single year and still has a very special place in my heart (and taste buds!).
One of my very favorite special childhood treats was toast with Nutella and sliced bananas. It was such a simple and delicious after school snack that I could easily make myself! Maybe because of the childhood memories, but Nutella always feels comforting and nostalgic to me. So why not mix it with chocolate cake, right? Chocolate and Nutella are a magical combination in the same way chocolate and peanut butter are.
Nutella lovers – this is the chocolate cake of your dreams. This Nutella Chocolate Cake is a delicious combination of moist chocolate cake and a delicious Nutella icing, all covered in chocolate ganache. If you’re looking for an excuse to buy a jar of Nutella, this is it.
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups salted butter, room temperature
1 cup shortening
2 cups Nutella hazelnut spread
10 cups powdered sugar
5–6 tbsp milk or water
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
Ferrero Rocher candies
Preheat the oven to 350 degrees. Prepare three 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
Using a stand mixer, mix together flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt on low speed until combined.
Add eggs, buttermilk, warm water, vegetable oil, and vanilla and beat at medium speed until blended, about 1 to 2 minutes.
Divide batter evenly among the three pans and bake for about 30 to 35 minutes, or until a toothpick comes out with a few crumbs.
Remove cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
To make the Nutella frosting
Beat together butter and shortening until smooth.
Add Nutella and mix until smooth.
Slowly add half of the powdered sugar and mix until smooth.
Add 2-3 tbsp of milk or water and mix until smooth.
Slowly add the remaining powdered sugar and mix until smooth.
Add more water or milk until the frosting is the right consistency.
Place the first layer on a cake board and place on a turning cake stand. Spread a layer of frosting on the cake layer.
Repeat with the next two layers of cake.
Frost the whole cake with a thin layer of the frosting. Place in the freezer for 10-15 minutes.
Now cover it with a thicker layer of frosting. Smooth the edges, scraping off any excess frosting.
To make the chocolate ganache
Place the chocolate chips in a medium sized bowl.
Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth.
Drip the ganache over the top of the cake, and garnish with Ferrero Rocher!
Cake is best when well covered for 3-4 days.