Prepare yourself for the ultimate chocolate lover's dream - a cake so rich, so sinfully delicious, that it will make every other dessert pale in comparison! This Ultimate Chocolate and Nutella Cake is not just a recipe; it's a culinary masterpiece that combines the deep, intense flavor of chocolate with the creamy, hazelnut-infused goodness of Nutella. Whether you're celebrating a special occasion or simply want to treat yourself to something extraordinary, this cake promises to be a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup Nutella
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the entire surface is well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and free of lumps.
- In a separate medium bowl, beat the eggs until well mixed. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are fully incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Mix using an electric mixer on medium speed for about 2 minutes until the batter is smooth and free of any dry patches.
- Carefully add the boiling water to the batter and mix gently. The batter will be very thin, which is normal for this recipe. This helps create a moist, rich chocolate cake.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. To test doneness, insert a toothpick into the center of the cakes - it should come out clean or with just a few moist crumbs.
- Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the Nutella cream. Whip the heavy cream until stiff peaks form. Gently fold in the Nutella until well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of the Nutella cream over the first cake layer.
- Carefully place the second cake layer on top. Cover the entire cake with the remaining Nutella cream, creating smooth swirls and peaks.
- For best results, refrigerate the cake for at least 1 hour before serving to allow the cream to set and flavors to meld together.
- Optionally, garnish with chocolate shavings, a dusting of cocoa powder, or whole hazelnuts before serving.
Tips
- Use room temperature ingredients to ensure smooth mixing and better cake texture.
- Sift your dry ingredients to eliminate lumps and create a more uniform batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- The boiling water might seem unusual, but it helps create an incredibly moist chocolate cake.
- Let the cake cool completely before frosting to prevent the Nutella cream from melting.
- For clean cake slices, use a hot knife (run under hot water and dried) when cutting.
- Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving to enhance flavor and texture.
- If you want extra richness, brush each cake layer with simple syrup before adding the Nutella cream.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 75g
Protein: 8g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 55mg
