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Chocolate Nutella Cake is the perfect combination of decadent dark chocolate cake and delicious Nutella buttercream frosting topped with the tangy sweetness of strawberries. The perfect chocolate cake for any occasion!!
Sometimes you just need to jump out of your comfort zone and try something different. This recipe for Chocolate Nutella Cake is that jump for me. I take my cake eating experiences very seriously. No.. I mean… SERIOUSLY! I absolutely love cake and chocolate cake is my favorite. I have my go-to chocolate cake recipe that I use religiously and I do not change anything in it, I don’t experiment (… said the food blogger … ) I do not jump out of what I know is my very favorite chocolate cake recipe experience and into uncharted baking territory.
Until now …. and my bravery was happily rewarded because this Chocolate Nutella Cake is amazing. Rich, decadent moist cake meets chocolate hazelnut buttercream perfection and then top it all off with sweet strawberries and this is the perfect cake to break you out of your comfort zone.
HOW DO I MAKE CHOCOLATE NUTELLA CAKE?
Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl. Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine. Stir in the boiling water and pour evenly into your baking pans. Bake for 30 – 35 minutes and then remove and flip out onto a cooling rack to cool. Once cooled, gently trim off the top of the cakes so that they are even. Gently cut each cake in half horizontally so that you now have four cake layers.
In a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.
Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top. Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.
Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar. Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries. Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake. Serve immediately.
HELPFUL TIPS
- Very rarely will I not add in espresso powder to any chocolate dish I am making. I feel it brings out the richness of the chocolate flavor but it not necessary for the recipe. If you prefer not to add coffee into your dish, feel free to not to add it in.. it will still taste amazing
- Sift your powdered sugar and cocoa for the frosting. I cannot stress this enough .. I know it’s time consuming but I can’t count how many times I would forget to sift and then I would end up with big chunks of powdered sugar in my chocolate frosting … your guests won’t be able to identify what it is and that is uncomfortable for everyone involved 🙂
- The strawberries may wilt a bit by the second day. Serving the strawberries on the side is a smart option to avoid this
- Skimming the tops off of the cooled cakes before cutting them into layers will help the stability of the cake. Cakes rise up in the middle and by evening out the top, you are helping to avoid leaning and … gasp! … falling layers
- I use two cake pans and cut my cakes in half for four cake layers .. you do not need to do this if you do not wish to .. two layers are just as delicious as four!
Enjoy! – Heather
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Chocolate Nutella Cake
Ingredients
Chocolate Cake
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup dark unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons espresso powder
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Nutella Buttercream Frosting
- 3/4 cup butter
- 1/2 cup dark unsweetened cocoa powder sifted
- 2 1/2 cup powdered sugar sifted
- 1/4 cup milk
- 13 ounces Nutella Hazelnut Spread
Strawberries
- 1 pint fresh strawberries sliced
- 1/3 cup sugar
Instructions
- Preheat oven to 350 degrees and spray two cake pans with non-stick spray and set aside.
- Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl.
- Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine.
- Microwave 1 cup of water in a microwave safe cup for 4 minutes. Stir the boiling water into the cake mix and then pour cake batter evenly into your baking pans.
- Bake for 30 - 35 minutes and then remove and flip out onto a cooling rack to cool.
- Once cooled, gently trim off the top of the cakes so that they are even. Gently cut each cake in half horizontally so that you now have four cake layers.
- To make the frosting, in a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.
- Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top. Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.
- Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar. Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries. Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake. Serve immediately.
Nutrition
This recipe is amazing! Everyone loves this cake when I make it 🙂 Highly recommend this recipe. The only things that I do differently is use apple sauce instead of vegetable oil and I add a little bit more milk to the frosting.
Thanks so much for the feedback Katie. I will definitely have to try the apple sauce substitute.
Love all of the layers to this cake! It looks so good!
Sometimes stepping out of our comfort zone is when we discover some of the best foods! this cake looks and sounds incredible..plus I am a huge fan of nutella 🙂