Prepare to embark on a decadent culinary journey that will transform your kitchen into a gourmet chocolate paradise! This Chocolate Hazelnut Cake with Nutella Buttercream isn't just a dessert—it's a luxurious experience that combines rich, velvety chocolate with the irresistible nutty warmth of Nutella. Whether you're celebrating a special occasion or simply craving an extraordinary treat, this cake promises to be a showstopper that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 1 cake
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 1 cup Nutella
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Slowly pour in hot water and mix until the batter is smooth and well incorporated.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the Nutella buttercream, beat softened butter until creamy. Gradually add powdered sugar and Nutella, mixing until smooth and fluffy.
- Once cakes are completely cool, place one layer on a serving plate. Spread a thick layer of Nutella buttercream on top.
- Place the second cake layer on top and frost the entire cake with remaining Nutella buttercream.
- Optional: Garnish with chopped hazelnuts or chocolate shavings before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to prevent a dense, tough cake.
- Check Cake Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cool Completely: Allow cakes to cool entirely before frosting to prevent buttercream from melting.
- Buttercream Consistency: If the frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar.
- Optional Garnish: Enhance presentation with chopped hazelnuts, chocolate shavings, or a light dusting of cocoa powder.
- Storage Tip: Store cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 7g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 110mg
