Nutella Cake

Name: Nutella Cake
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: European
Ingredients: 1 1/2 cup all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup Dutch-processed cocoa powder sifted; 1 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/4 cup vegetable oil; 3/4 cup hot water or hot coffee; 2 large eggs room temperature; 2 teaspoons vanilla; 6 large egg whites; 2 cup granulated sugar; 2 1/2 cups unsalted butter, cubes, room temperature but still cool; 3/4 cup Hazelnut Spread; 3/4 cup hazelnut spread; 1/2 cup heavy cream

11 steps

Prep:2hCook:35min

This Nutella Cake is six layers of pure decadence! Delicious Chocolate cake layers, Nutella buttercream, and Nutella ganache.

Updated at: Thu, 17 Aug 2023 07:01:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories918.8 kcal (46%)

Total Fat57.9 g (83%)

Carbs97 g (37%)

Sugars78.9 g (88%)

Protein8.1 g (16%)

Sodium398.8 mg (20%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Chocolate Cake:

Step 1

Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.

OvenPreheat

Step 2

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

Step 3

In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).

Step 4

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Step 5

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Step 6

Bake until a cake tester comes out mostly clean. A total of 35-40mins.

Step 7

Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Nutella Swiss Meringue Buttercream:

Step 8

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Step 9

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.

Step 10

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).

Step 11

Switch to paddle attachment. Slowly add cubed butter and mix until smooth and fluffy. Add Nutella and mix until incorporated and buttercream is smooth and fluffy.

View on Nutella Cake Recipe Website

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