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+ servings

Chocolate Nutella Cake

Chocolate Nutella Cake close up
Chocolate Nutella Cake is the perfect combination of decadent dark chocolate espresso cake and delicious Nutella hazelnut buttercream frosting. Topped with the tangy sweetness of strawberries, this Nutella cake is the perfect easy chocolate cake recipe for any occasion!!
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 10 each

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.

Notes

Pro Tips for Perfect Nutella Cake

  • 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 this dark chocolate cake 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 or adding them at the time of serving is a smart option to avoid this issue.
  • 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.
  • Store leftovers in an airtight container in the fridge for 3-4 days. You can also press a piece of plastic wrap over the leftover cake in the container as added insurance to keep your cake moist.
  • This chocolate cake was made using 9-inch cake pans.