Nutella Cake
This Nutella Cake is six layers of pure decadence! Delicious Chocolate cake layers, Nutella buttercream, and Nutella ganache.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed. Bake until a cake tester comes out mostly clean. A total of 35-40mins. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
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* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.*** Be careful not to drizzle too much of the ganache between the layers as it can cause them to slide around. It’s just to add a bit more flavor.
Nutella Ganache recipe adapted from In Good Taste.
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Reviews from the Original Source
This is a great recipe! I made this cake for my son’s birthday and it turned out great. I made the ganache the night before and then microwaved it a little bit to make it a little runny. Love a cake recipe that makes plenty of frosting! The taste is undeniably chocolate hazelnut. Decorated with Ferraro Rochers.
Wondering if I can half the meringue buttercream recipe. Do you think that would work?
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