I can never resist this Nutella Chocolate Cake, with its rich chocolate layers, silky Nutella icing, and glossy ganache. One slice looks decadent, but the real surprise is just how irresistible it is.

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I’m wildly obsessed with this Nutella Chocolate Cake because it hits hard in all the right ways: deep chocolate cake, thick Nutella icing, and glossy ganache that makes every slice feel totally over the top. I love how the cocoa powder keeps the cake bold instead of bland, while Nutella brings that creamy hazelnut punch I can never resist.

And the texture. Soft crumb, rich frosting, smooth chocolate on top.

I don’t want a shy dessert when I’m craving cake, and this one is not shy. But somehow, I still keep going back for another forkful every single time anyway.

Ingredients

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Flour gives the cake structure, so it slices clean but still feels soft.
Cocoa powder brings that deep chocolate vibe, not the weak boxed-cake kind.
Sugar keeps things sweet, tender, and honestly a little addictive.
Baking powder and baking soda help it rise instead of turning into a brick.
Salt makes the chocolate taste louder.
Basically, don’t skip it.
Eggs hold everything together and add a little richness.
Whole milk keeps the crumb soft, moist, and not dry-tasting.
Vegetable oil makes the cake stay plush, even the next day.
Vanilla adds warmth, like a cozy background note.
Hot coffee boosts the chocolate.
You won’t taste coffee, promise.
Butter makes the Nutella icing creamy, fluffy, and dangerously spoonable.
Nutella brings hazelnut-chocolate goodness.
Plus, it’s the whole point.
Powdered sugar sweetens and thickens the frosting without gritty drama.
Ganache adds that glossy, bakery-style finish everyone notices first.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

2 cups (400 g) granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

1/2 cup (120 ml) vegetable oil

2 teaspoons pure vanilla extract

1 cup (240 ml) hot strong coffee or hot water

1 cup (225 g) unsalted butter, softened (for Nutella icing)

1 cup (300 g) Nutella, room temperature

2 to 3 cups (240 to 360 g) powdered sugar, sifted

1 to 2 tablespoons heavy cream or milk, as needed

Pinch of salt (for icing)

8 ounces (225 g) semi sweet or dark chocolate, chopped (for ganache)

1 cup (240 ml) heavy cream (for ganache)

1 tablespoon unsalted butter, optional, for shine (for ganache)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch cake pans and set aside.

2. Whisk together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt in a large bowl.

3. In a separate bowl whisk 2 large room temperature eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons pure vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and mix until just combined, then stir in 1 cup hot strong coffee or hot water until batter is smooth and thin.

5. Divide batter evenly between the prepared pans and bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to wire racks and cool completely.

6. For the Nutella icing beat 1 cup softened unsalted butter until creamy, add 1 cup room temperature Nutella and a pinch of salt and beat until smooth. Gradually add 2 to 3 cups sifted powdered sugar, beating to spreadable consistency, and add 1 to 2 tablespoons heavy cream or milk as needed.

7. Level cakes if needed. Place one cake layer on a serving plate and spread a generous layer of Nutella icing over the top. Top with the second cake layer and crumb coat the top and sides with a thin layer of Nutella icing; chill 15 to 20 minutes to set.

8. For the ganache place 8 ounces chopped semi sweet or dark chocolate in a heatproof bowl. Heat 1 cup heavy cream until just simmering and pour over the chocolate. Let sit 1 minute, then stir until smooth. Stir in 1 tablespoon unsalted butter if using for shine.

9. Pour the warm ganache over the chilled cake, using an offset spatula to smooth and let some drip down the sides. Chill briefly to set the ganache, then slice and serve.

Equipment Needed

1. Oven and two 9 inch cake pans lined with parchment paper
2. Mixing bowls (one large and one medium)
3. Whisk and rubber spatula
4. Electric mixer or hand mixer
5. Measuring cups and spoons and a kitchen scale
6. Heatproof bowl and small saucepan or microwave for ganache
7. Offset spatula for smoothing icing and ganache
8. Wire cooling racks
9. Serrated knife or cake leveler and a toothpick for doneness checks
10. Serving plate or cake board and a refrigerator or chill space

FAQ

Can I substitute all purpose flour for a different flour? Yes. You can use a 1-to-1 gluten free baking blend in place of the all purpose flour. Do not use whole wheat without adjusting liquid and expect a denser cake.

Can I replace the hot coffee with something else? Yes. Hot water can be used if you prefer a noncoffeed cake. Coffee enhances the chocolate flavor but does not make the cake taste like coffee.

How do I fix a frosting that is too soft or too firm? If the Nutella icing is too soft chill it briefly then beat in more sifted powdered sugar a little at a time. If it is too stiff add 1 teaspoon of heavy cream at a time until spreadable.

How should I store the finished cake? Store the frosted cake in an airtight cake keeper or covered with plastic wrap at room temperature for up to 2 days. For longer storage refrigerate up to 5 days, bring to room temperature before serving for best texture.

Can I make the cake or components ahead? Yes. The cake layers can be baked and wrapped tightly then frozen for up to 3 months. The Nutella icing and ganache keep in the refrigerator for up to 1 week; bring to room temperature and re-whip before using.

How do I make a glossy ganache and avoid seizing? Chop chocolate finely and pour hot cream over it, let sit 2 minutes then stir gently until smooth. If you want extra shine stir in 1 tablespoon unsalted butter at the end. If the chocolate looks grainy warm the bowl briefly over a water bath and stir until smooth.

Nutella Chocolate Cake Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free flour blend (use the same weight 220 g) and add 1 teaspoon xanthan gum if the blend does not contain it for structure.
Vegetable oil: replace with equal amount melted neutral oil like canola or light olive oil, or use melted coconut oil measured the same way if you want a subtle coconut note.
Nutella (for icing): use an equal weight of chocolate hazelnut spread alternative or blend 3/4 cup (180 g) creamy peanut butter with 1/4 cup (60 g) sifted powdered sugar and 2 tablespoons cocoa powder to mimic texture and flavor.
Heavy cream (for ganache): substitute equal parts full fat coconut milk (chilled and well mixed) for a dairy free ganache, or use evaporated milk for a lighter but still creamy result.

Pro Tips

1. Bring everything that needs to be room temperature to the counter an hour before you start. Eggs and milk that are warm blend more easily, giving you a smoother, more even crumb.

2. Use hot strong coffee, not boiling, and fold it in gently. The warmth brings out the chocolate flavor and thins the batter for a tender cake, but boiling liquid can make eggs seize or create steam pockets.

3. Warm the Nutella slightly in a microwave-safe bowl for 10 to 15 seconds and stir before adding to the butter. It mixes much more smoothly and you will need less beating and less extra liquid.

4. Chill the crumb coat until firm before pouring the ganache. A cold, set frosting keeps the ganache from sinking in and gives you cleaner drips and smoother sides.

5. Measure flour by spooning it into the cup and leveling off, and avoid overmixing once you add the wet ingredients. Too much flour or overmixing produces a dense cake instead of the tender one you want.

Nutella Chocolate Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

862

kcal

Equipment: 1. Oven and two 9 inch cake pans lined with parchment paper
2. Mixing bowls (one large and one medium)
3. Whisk and rubber spatula
4. Electric mixer or hand mixer
5. Measuring cups and spoons and a kitchen scale
6. Heatproof bowl and small saucepan or microwave for ganache
7. Offset spatula for smoothing icing and ganache
8. Wire cooling racks
9. Serrated knife or cake leveler and a toothpick for doneness checks
10. Serving plate or cake board and a refrigerator or chill space

Ingredients

1 3/4 cups (220 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) hot strong coffee or hot water
1 cup (225 g) unsalted butter, softened (for Nutella icing)
1 cup (300 g) Nutella, room temperature
2 to 3 cups (240 to 360 g) powdered sugar, sifted
1 to 2 tablespoons heavy cream or milk, as needed
Pinch of salt (for icing)
8 ounces (225 g) semi sweet or dark chocolate, chopped (for ganache)
1 cup (240 ml) heavy cream (for ganache)
1 tablespoon unsalted butter, optional, for shine (for ganache)

Directions

Preheat oven to 350°F (175°C). Grease and line two 9 inch cake pans and set aside.
Whisk together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt in a large bowl.
In a separate bowl whisk 2 large room temperature eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons pure vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined, then stir in 1 cup hot strong coffee or hot water until batter is smooth and thin.
Divide batter evenly between the prepared pans and bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to wire racks and cool completely.
For the Nutella icing beat 1 cup softened unsalted butter until creamy, add 1 cup room temperature Nutella and a pinch of salt and beat until smooth. Gradually add 2 to 3 cups sifted powdered sugar, beating to spreadable consistency, and add 1 to 2 tablespoons heavy cream or milk as needed.
Level cakes if needed. Place one cake layer on a serving plate and spread a generous layer of Nutella icing over the top. Top with the second cake layer and crumb coat the top and sides with a thin layer of Nutella icing; chill 15 to 20 minutes to set.
For the ganache place 8 ounces chopped semi sweet or dark chocolate in a heatproof bowl. Heat 1 cup heavy cream until just simmering and pour over the chocolate. Let sit 1 minute, then stir until smooth. Stir in 1 tablespoon unsalted butter if using for shine.
Pour the warm ganache over the chilled cake, using an offset spatula to smooth and let some drip down the sides. Chill briefly to set the ganache, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.