Ultimate Chocolate and Nutella Cake
User Reviews
4.3
Ultimate Chocolate and Nutella Cake
Description
The Ultimate Chocolate and Nutella Cake combines dark chocolate and cocoa powder with coffee and buttermilk to create moist, flavorful layers. The inclusion of light brown and caster sugars adds sweetness and tenderness. The Nutella whipped cream filling introduces a hazelnut creaminess that complements the chocolate depth, while the chocolate fudge glaze lends a smooth, shiny finish enhanced by golden syrup. Carefully baking the cakes to a firm top and clean skewer test ensures a stable base for filling and glazing.
This cake is best served the day it is assembled, especially due to the fresh cream filling, which is light and fluffy. Piping the filling helps maintain the structure since the cake layers are somewhat delicate. The cake layers can be prepared a couple of days in advance and stored properly. The rich combination pairs well with coffee or tea as an indulgent dessert.
For variations, the Nutella whipped cream can be replaced with other frostings such as whipped ganache, American buttercream, or Italian meringue buttercream, especially when a make-ahead option is needed. Handling the layers gently and piping the filling supports a neat presentation and prevents the cake from becoming too heavy or collapsing.
Ingredients
- Makes 3x20cm 8inch layers
- 200 g dark chocolate chopped, or chocolate buttons, 70%, 7oz
- 200 g unsalted butter cubed, 7oz
- 125 ml coffee or water, filtered, 4 fl oz, 1/2 cup
- 75 ml buttermilk 5 tbsp
- 3 egg large
- 200 g soft light brown sugar 7oz
- 100 g caster sugar
- 100 g plain flour 3.5oz
- 100 g self-raising flour 3.5oz
- 25 g cocoa powder 4 level tablespoons
- 1/4 tsp bicarbonate of soda
Nutella whipped cream
- 250 g hazelnut spread Nutella or generic, 8.8oz
- 600 ml double cream heavy cream, 20 fl oz
- 1 tsp vanilla extract or paste
Chocolate fudge glaze/icing
- 200 g dark chocolate finely chopped, 70%, 7oz
- 250 ml double cream 8.4 fl oz, 1 cup
- 60 ml milk 2 fl oz
- 3 tbsp golden syrup or honey
- 75 g butter cubed, unsalted, 5 tbsp
Instructions
- Preheat the oven to 160C (325F). Grease and line three 20cm (8in) cake tins and dust with flour, shaking any excess.
- Place the chocolate and butter in a bowl and set over a pot of barely simmering water. Allow them to gradually melt and stir together until smooth.
- Add the coffee and use a hand whisk to mix it in.
- Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in.
- Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth.
- Divide evenly between your prepared cake tins and bake for 20-25 minutes until the cakes are firm on top and a skewer inserted in the centre comes out clean.
- Cool in the tins for 15 minutes and then carefully remove from the tins and cool on a wire rack. Be gentle as the cakes can be a little fragile.
- Make the filling: put the Nutella and vanilla to the bowl of your stand mixer. Whisk for 3-4 minutes on high speed and then use a spatula to scrape the bottom and sides of the bowl.
- Lower the speed and add the cream in a steady stream. Increase the speed to maximum and whip until you have firm peaks – be watchful as the cream will split if you overdo it.
- Transfer to a piping bag fitted with a round tip and pipe over the cake layers. Sandwich together and pop in the freezer (or fridge) for 10 minutes.
- Use a palette knife to add a crumb coating of the Nutella cream over the entire cake. Return to the freezer (or fridge) while you prepare your glaze.
- Make the glaze: put the cream, milk and golden syrup in a medium saucepan and bring to the boil over medium-low heat.
- Put the chopped chocolate in a bowl and as soon as the cream comes to the boil pour it over the chocolate and set aside for a couple of minutes.
- Use a small balloon whisk and stir very gently in the centre of the bowl using very small motions. Be patient and keep stirring very gently until the chocolate melts and turns into a glossy glaze.
- Add the butter and stir together until completely smooth. By now the glaze should be still warm enough to be runny but not so hot that it melts your crumb coating.
- Take your cake out of the freezer and then pour the glaze over it until it starts to drip down the sides. You can cover the entire cake or reserve some of the glaze for decoration. Let the glaze cool and set slightly before adding any decorations.
- If you have reserved some of the glaze leave it to cool completely (in the fridge) then transfer to your stand mixer and whisk until it forms firm peaks. Put in a piping bag fitted with a large star tip and pipe some rosettes on the cake (be careful if the glaze is still wet).
- Serve the cake at room temperature but keep in the fridge until 30 minutes before you are ready to serve.
Notes
- Pipe the filling instead of spreading to avoid damaging fragile cake layers.
- Prepare cake layers up to two days ahead of assembling for convenience.
- Consume the cake the same day it is assembled due to the fresh cream filling.
- For make-ahead alternatives, substitute Nutella filling with whipped ganache or buttercream varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-15 servings
Amount Per Serving
Calories 908 kcal
% Daily Value*
| Calories | 908kcal | 45% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 66g | 102% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 189mg | 63% |
| Sodium | 217mg | 9% |
| Potassium | 416mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 54g | 108% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 128mg | 13% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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