This Nutella Cake is a rich and indulgent dessert highlighting the delicious blend of chocolate and hazelnut! A moist chocolate cake coated in a decadent Nutella frosting and topped with Ferrero Rocher candy and chopped hazelnuts.
Prep Time45 mins
Cook Time45 mins
Cooling Time1 hr
Total Time1 hr 30 mins
Servings: 12 people
- 1 batch Nutella Frosting Recipe
Preheat oven to 350 degrees F. Line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
Beat in the eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
Evenly divide the batter between the two pans and bake the cakes for 40-45 minutes until toothpick comes clean from center.
Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
While the cakes are cooling, prepare the Nutella Frosting, then assemble and frost the cooled cakes starting with a thin crumb coat and chilling for 30 minutes before adding the final coating. Pipe additional frosting around the edge and top as desired.
Add Ferrero Rocher candies, chopped hazelnuts, and chocolate sprinkles for the final touch.
- Hot water and instant coffee can be used in place of coffee. Hot water can also be used by itself but the cake will not be as rich in flavor.
- Nutritional Information is an estimate based on 12 slices. It does not include Ferrero Rocher candies in the calculations.
Calories: 331kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 392mg | Potassium: 203mg | Fiber: 2g | Sugar: 34g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.9mg