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–+ servings

Nutella Chocolate Cake

Rich and decadent Nutella chocolate cake covered in Nutella ganache that carries the most delicious flavor in every bite.
5 from 1 vote
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Course: Dessert
Keyword: Cake, Chocolate Cake, Chocolate Cake Recipe, How To Make Nutella Chocolate Cake, Nutella Chocolate Cake
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 1 bundt cake

Ingredients

For Chocolate Cake

  • 1 tablespoon butter, for greasing the pan
  • 1 tablespoon flour, for greasing the pan
  • 1 3/4 cups (225g) all purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 2 teaspoons (10g) baking soda
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 teaspoons (8ml) vanilla extract
  • 1/3 cup (40g) Nutella
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) hot coffee substitute with hot water

Nutella Chocolate Ganache

  • 8 ounce (226g) semi-sweet chocolate bars, chopped
  • 1/2 cup (150g) nutella
  • 1 tablespoon (28g) unsalted butter
  • 1 cup (360ml) heavy cream or whipping cream

Instructions

Make Chocolate Cake

  • Preheat an oven to 350°F/175°C. Grease a 10-inch bundt pan with butter then coat with flour. Set aside.
  • In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a medium bowl, mix together eggs, oil, vanilla and buttermilk until combined. Mix in Nutella until combined. With a mixer on low speed, slowly add the wet mixture into the dry mixture. Then add hot coffee and stir to combine. Keep whisking until the batter is fully combined and smooth.
  • Scrape the batter into prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Remove the cake from the oven and place it on a wire rack. Allow to cool completely. Then remove cake from pan, carefully inverting it onto a plate.

Nutella Chocolate Cake

  • While the cake is cooling, make the nutella chocolate ganache. Chop chocolate and place them in a medium sized bowl and set aside.
  • Place Nutella in a small bowl and microwave for 15-20 seconds until slightly warm and spreadable consistency. Add nutella to the chopped chocolate and set aside.
  • In a small saucepan bring cream and butter to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes.
  • With a whisker or a metal spoon, gently stir in the cream and chocolate nutella mixture together until a smooth, silky consistency. You should not over whisk as it may cause air bubbles to the ganache.
  • When the ganache is done, generously pour over the top of the chocolate cake. Garnish with nuts (optional). Slice and serve at room temperature.
  • Store cake in an airtight container in the refrigerator for up to 5 days.
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