Description
This Nutella Cake is a rich, three-layer chocolate sponge cake filled and frosted with creamy Nutella buttercream, then topped with a silky ganache. It’s perfect for birthdays, holidays, or whenever you crave something decadently chocolatey.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 1 cup hot coffee or hot water
- 1 1/2 cups Nutella (for frosting)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–4 tbsp heavy cream (for buttercream consistency)
- 1/2 cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped hazelnuts (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- Sift flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, eggs, oil, and vanilla. Add buttermilk and mix.
- Gradually stir in the dry ingredients. Add hot coffee or water and mix until smooth.
- Divide batter evenly into pans and bake for 25–30 minutes. Cool on wire racks.
- Beat butter until creamy. Add Nutella, beat until smooth. Mix in powdered sugar, adding heavy cream to reach desired consistency.
- Once cakes are cool, level layers if needed. Stack with Nutella buttercream between each. Frost top and sides.
- Heat heavy cream and pour over chocolate chips. Let sit 1 minute, stir to make ganache. Cool slightly and pour over cake.
- Decorate with chopped hazelnuts if desired.