Chocolate Nutella Layer Cake Recipe

Name: Chocolate Nutella Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dark chocolate; chips; 4 tablespoons water; 1 7/16 cups all purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; salt; 1 9/16 cups softened butter; 1 cup granulated sugar; 5 1/16 tablespoons dark brown sugar; 2 eggs; 6 1/16 tablespoons buttermilk; kefir; 1 9/16 cups powdered sugar; 2 teaspoons pure vanilla extract; 1/2 cup Nutella; 1 tablespoon milk

Servings: persons

1 1/2 cups dark chocolate
chips
4 tablespoons water
1 7/16 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
salt
1 9/16 cups softened butter
1 cup granulated sugar
5 1/16 tablespoons dark brown sugar
2 eggs
6 1/16 tablespoons buttermilk
kefir
1 9/16 cups powdered sugar
2 teaspoons pure vanilla extract
1/2 cup Nutella
1 tablespoon milk

1
Preheat oven to 350 degrees Fahrenheit.
2
Melt 125 grams of dark chocolate with 60 milliliters of water and set aside.
3
In a medium-sized bowl, mix together the flour, unsweetened cocoa powder, baking powder, baking soda, and a pinch of salt.
4
In another bowl, beat 125 grams of softened butter, the granulated sugar, and dark brown sugar until the mixture is pale.
5
Add eggs, one at a time, while continuing to whisk.
6
Alternate adding the flour mixture and the buttermilk to the above mixture, and mix.
7
Finally, add the melted chocolate.
8
Divide the batter into two buttered and flour cake pans, then bake for approximately 35 minutes.
9
In a double boiler, melt 125 grams of dark chocolate then set aside to cool completely.
10
In a bowl, whisk 227 grams of softened butter with powdered sugar on low speed for about 1 minute.
11
Add vanilla extract and beat again on low speed until everything is well blended.
12
Add the melted chocolate to the butter mixture and beat at medium speed until everything is smooth.
13
Add Nutella and milk. Beat on medium-high speed for another minute.
14
Once the cakes cool down, assemble by layer the cake and the frosting.
15
Make sure to frost your cake in several increments, placing it in the refrigerator between each layer.

1983

kcal

Calories

124

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups dark chocolate, chips, 4 tablespoons water, 1 7/16 cups all purpose flour, and more.

Yes, Chocolate Nutella Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Nutella Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions