Nutella Chocolate Hazelnut Cake

Introduction

Welcome to the ultimate indulgence in chocolate-hazelnut bliss — the Nutella Chocolate Hazelnut Cake. Whether you’re a die-hard Nutella fan or just love rich, moist cakes, this recipe is sure to become a favorite. Combining the silky smoothness of Nutella with layers of decadent chocolate sponge, this cake is perfect for birthdays, holidays, or simply when you’re craving something truly special.

The History

Nutella, the beloved hazelnut-chocolate spread, was created in Italy during World War II by Pietro Ferrero. With cocoa in short supply, he combined hazelnuts with just a bit of chocolate to make a delicious paste that could be spread on bread. Over time, the recipe evolved into what we now know as Nutella, and it has become a global sensation. This cake is a modern homage to that classic flavor, blending European tradition with contemporary baking techniques to create a dessert that’s both nostalgic and luxurious.

Ingredients Breakdown

This cake is made with a harmonious blend of ingredients that come together to create a rich, moist, and intensely chocolatey treat. Here’s a breakdown of what you’ll need:

Flour: Provides the cake’s structure.
Unsweetened Cocoa Powder: Adds depth and richness to the chocolate flavor.
Baking Powder and Baking Soda: For a light and fluffy texture.
Salt: Balances the sweetness and enhances flavor.
Butter: Adds richness and helps create a tender crumb.
Granulated Sugar: Sweetens the cake and helps with texture.
Eggs: Bind the ingredients and contribute to the cake’s structure.
Milk: Adds moisture and helps create a smooth batter.
Vanilla Extract: Enhances the overall flavor profile.
Nutella: The star ingredient, delivering that signature hazelnut-chocolate taste.
Heavy Cream: Used in the frosting for a silky texture and rich flavor.
Chocolate Shavings: For a stunning finish and extra chocolatey kick.
Toasted Hazelnuts: Add crunch and echo the Nutella flavor in every bite.

Step-by-Step Recipe

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
In a large mixing bowl, beat ½ cup unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 3–4 minutes).
Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk. Begin and end with the dry ingredients.
Fold in ¾ cup of Nutella until fully incorporated into the batter.
Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.

For the Frosting:

In a large bowl, beat ½ cup unsalted butter and ¾ cup Nutella until smooth and creamy.
Add 2 ½ cups powdered sugar, one cup at a time, mixing on low speed to avoid a mess.
Pour in ¼ cup heavy cream and 1 teaspoon vanilla extract. Increase speed and beat for 2–3 minutes until light and fluffy.

Assembly:

Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Repeat with the second cake layer.
Frost the top and sides of the cake with the remaining frosting.
Garnish with chocolate shavings and chopped toasted hazelnuts.

Tips

Make sure your butter and eggs are at room temperature for a smoother batter.
If the Nutella is too thick, microwave it for 10–15 seconds to make it easier to mix in.
Let the cakes cool completely before frosting to prevent melting the frosting.
Use a cake turntable and offset spatula for a professional-looking finish.
For extra moisture, brush each cake layer with a simple syrup (1 part sugar to 1 part water, heated until dissolved).

Variations and Customizations

This cake is incredibly versatile! Here are some fun twists to try:

Chocolate Lovers’ Edition: Add a layer of chocolate ganache between the cake layers.
Alcohol-Infused: Add a splash of hazelnut liqueur or coffee liqueur to the frosting for a grown-up version.
Layer Cake: Turn it into a 3-layer cake by dividing the batter between three 8-inch pans.
Mini Cakes: Make cupcakes or mini cakes using the same batter and frosting.
Vegan Option: Use vegan butter, plant-based milk, and egg replacer for a vegan version (note that Nutella is not vegan, but vegan hazelnut spreads are available).

Health Considerations and Nutritional Value

While this cake is a rich and indulgent treat, it’s best enjoyed in moderation. Nutella contains sugar and palm oil, so keep that in mind if you’re watching your sugar or saturated fat intake. You can make healthier adjustments by using whole wheat flour, reducing the sugar slightly, or opting for a lower-fat Nutella alternative. However, for special occasions, the full version is worth every bite!

Estimated Nutritional Value per Slice (1/12 of cake):