Description
Indulgent Nutella cake promises a chocolate lover’s dream with rich, velvety layers of hazelnut-infused delight. Creamy, luscious frosting and intense cocoa notes invite you to savor each delectable bite of this irresistible dessert.
Ingredients
Scale
Wet Ingredients:
- 5 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup water
- 1/2 cup unsalted butter, melted
Main Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup dutched cocoa powder
- 2 cups granulated sugar
Additional Ingredients:
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 tablespoons instant espresso powder
Frosting Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 cups unsalted butter, softened
- 2 cups Nutella
- 1/2 cup cocoa powder
- 2 1/2 cups powdered sugar
- 1/2 teaspoon salt
Instructions
- Whip eggs in a stand mixer at high velocity for 4 minutes until voluminous and pale, creating a fluffy base for the cake’s foundation.
- Gradually incorporate sugar while continuing to beat, ensuring complete integration and developing a silky, smooth mixture.
- Infuse the batter with vanilla extract and buttermilk, gently blending until the liquid harmonizes with the egg mixture.
- Dissolve espresso powder in room temperature water, introducing a rich, robust coffee essence to the cake’s flavor profile.
- Melt butter and fold into the liquid ingredients, creating a luxurious and moist foundation for the cake.
- Sift together all dry ingredients – flour, salt, baking soda, baking powder, and cocoa powder – ensuring a lump-free, well-distributed mixture.
- Delicately fold the dry ingredients into the wet mixture, using a whisk to maintain the batter’s airiness and prevent overmixing.
- Distribute the batter evenly across three prepared cake pans, creating uniform layers for consistent baking.
- Bake in a preheated oven at 350°F, monitoring for approximately 15-20 minutes until a toothpick emerges clean when inserted.
- Transfer baked cakes to cooling racks, allowing them to reach room temperature completely.
- Trim cake tops if needed to create level surfaces for stacking.
- Whip cream cheese, butter, cocoa powder, powdered sugar, salt, and Nutella into a smooth, decadent frosting.
- Layer the cake, spreading Nutella frosting between each level for maximum flavor integration.
- Completely enrobe the cake with remaining frosting, covering top and sides for a luxurious finish.
Notes
- Whip eggs thoroughly for maximum volume, ensuring a light and fluffy cake texture that melts in your mouth.
- Use room temperature ingredients like eggs and buttermilk to create smoother, more evenly mixed batter that promotes better rising.
- Consider reducing sugar by 1/4 cup for those watching sweetness levels, as Nutella frosting already provides significant sugar content.
- Ensure espresso powder completely dissolves to distribute rich coffee flavor evenly throughout the cake, enhancing chocolate’s deep notes.
- Line cake pans with parchment paper for easier cake removal and preventing potential sticking or crumbling.
- Cool cakes completely before frosting to prevent buttercream from melting and sliding off layers.
- For gluten-free option, substitute all-purpose flour with 1:1 gluten-free baking blend, maintaining similar texture and structure.
- Store cake in refrigerator, covering tightly to preserve moisture and prevent flavor absorption from other foods.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 600
- Sugar: 45 g
- Sodium: 350 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg