Nutella Chocolate Cake Recipe

The Italian-American Page Team

Updated on:

Get ready to indulge in the ultimate chocolate lover’s dream: Nutella Chocolate Cake! This decadent dessert combines rich, moist chocolate cake layers with creamy Nutella frosting and a luscious chocolate ganache, topped off with Ferrero Rocher candies for that extra touch of luxury. This cake is sure to impress and delight, perfect for any special occasion or just a delightful treat to satisfy your sweet tooth.


Chocolate Cake:

  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) boiling water

Nutella Frosting:

  • 2 cups (448g) salted butter, room temperature
  • 1 cup (189g) shortening
  • 2 cups (620g) Nutella hazelnut spread
  • 10 cups (1150g) powdered sugar
  • 5-6 tbsp milk or water

Chocolate Ganache:

  • 6 oz semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • Ferrero Rocher candies


  1. Preheat and Prep: Preheat your oven to 300°F (150°C). Prepare four 8-inch cake pans with parchment paper circles on the bottom and grease the sides.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients: Add the eggs, buttermilk, and vegetable oil to the dry ingredients and mix until well combined.
  4. Incorporate Boiling Water: Stir the vanilla extract into the boiling water. Gradually add this to the batter, mixing well until smooth.
  5. Bake the Cakes: Divide the batter evenly among the prepared pans, about 1 1/2 cups per pan. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Allow the cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
  6. Prepare Nutella Frosting: While the cakes are cooling, beat the butter and shortening together until smooth. Add the Nutella and mix until well combined. Gradually add half of the powdered sugar, mixing until smooth. Add 2-3 tablespoons of milk or water to adjust the consistency. Mix in the remaining powdered sugar and add more milk or water to achieve a smooth, spreadable frosting.
  7. Level the Cakes: Once the cakes are completely cool, use a large serrated knife to level the tops.
  8. Assemble the Cake: Place the first cake layer on a serving plate or cake board. Spread about 3/4 cup of Nutella frosting evenly over the layer. Repeat with the second and third layers. Place the fourth layer on top and frost the entire outside of the cake.
  9. Prepare Chocolate Ganache: Place the chocolate chips in a medium-sized bowl. Heat the heavy whipping cream until it boils, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
  10. Decorate with Ganache: Drizzle the chocolate ganache around the edges of the cake using a squeeze bottle or a spoon. Pour the remaining ganache on top and spread it evenly.
  11. Finish with Ferrero Rocher: Allow the ganache to firm up slightly. Pipe the remaining Nutella frosting around the top edge of the cake and place a Ferrero Rocher candy on each swirl.
  12. Chill and Serve: Cover the cake and store it in the refrigerator for 3-4 days. Allow the cake to come to room temperature before serving for the best flavor and texture.

Dive into a slice of this Nutella Chocolate Cake and let the rich, chocolatey goodness take you to dessert heaven. With its layers of moist cake, creamy Nutella frosting, and smooth ganache, this cake is a showstopper that will have everyone asking for seconds. Enjoy this indulgent treat with family and friends, and savor every bite!