Chocolate Nutella Layer Cake

So thank you Elena for the recipe.

Chocolate cake needs no introduction and no extra help to make it sound as beautiful as it already is.

By Shahen Serajee

Chocolate , Nutella (or a chocolate ganache if you don’t like Nutella?! What?!) and whipped cream. Heaven on a plate.

This Nutella chocolate layer cake is everything you could ask for.  It was given to me by a really good friend of my daughter who loves to bake and just like my youngest daughter loves Nutella. So thank you Elena for the recipe.

  • Prep Time 45 mins
  • Cook Time 35 mins
  • Total Time 1 hr 20 mins
Nutella Chocolate Layer Cake, an easy layer cake dessert, the perfect birthday, Holiday or any day cake recipe.  Decadent and delicious.


  • 1 cup milk 245 grams
  • 1 cup vegetable oil 224 grams
  • 1 1/2 cups sugar
  • 2 1/2 cups cake flour 310 grams
  • 1/2 cup cocoa 60 grams
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 2 teaspoons instant coffee + 1/3 cup warm water (regular or decaf, grams, or add 2 teaspoons of made coffee and top off to 1/3 cup) 4 grams
  • 1 1/4 cups Nutella** 400 grams
  • 2 cups whipping or whole cream
  • 2 tablespoons Mascarpone


  1. Pre-heat oven to 350 degrees (180 degrees celsius)

  2. Grease two 8 or 9 inch (20 or 23 centimeters) round pans.

  3. In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs then add cocoa, baking powder, salt and vanilla beat again till smooth.

  4. Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely.

  5. In a small bowl add the warm water and the instant coffee (or made coffee), stir to dissolve. Place the Nutella in a small bowl and place the bowl over a small pot of boiling water let the Nutella thin so that it is easier to cover the cake (about 5 minutes). Place one of the cakes (slice off a little of the rounded top part of both cakes so they sit firmly on the plate) up side down on a serving plate and drizzle with a spoon the cake with 1/2 the coffee, cover with half the Nutella (or chocolate ganache, at this point I refrigerated the cake so that the Nutella (or chocolate ganache) would firm up, about 10 minutes). While the cake is in the fridge, in a medium bowl whip the cream and Mascarpone until very thick. Remove cake from fridge and cover with half the whipped cream. Place the second cake on top and spoon with the rest of the coffee and cover with the remainder of the Nutella (refrigerate again for 10 minutes), remove from fridge and cover with the rest of the whipped cream, sprinkle with cocoa or chocolate flakes if desired. Refrigerate for approximately 5-6 hours before serving or better yet overnight. Enjoy!


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Cake Magazine: Chocolate Nutella Layer Cake
Chocolate Nutella Layer Cake
So thank you Elena for the recipe.
Cake Magazine
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