One of the most popular hazelnut chocolate spreads for breakfast in a cake! This moist chocolate cake is baked at a lower temperature for a longer time to keep all the flavor and moistness. It is filled with an indulgent Nutella and hazelnut nougat buttercream and decorated with a smooth chocolate ganache drip and chocolate candy!
Moist chocolate cake layers, rich Nutella frosting and a silky chocolate ganache - A chocolate lover's dream!
How to get the frosting to piping consistency
Chocolate frosting in general is softer than other flavors due to the large amount of hazelnut spread or melted chocolate added. To make it stiffer you can add powdered sugar or cocoa powder (only for chocolate frosting). This will sweeten it up a lot so I recommend to only add it to a small portion of buttercream that is used to pipe the swirls. The rest of the buttercream does not need to be stiff. It is actually easier to frost the cake with a softer buttercream. Read my pro tips at the end of the video for more information!
Do you want to try a chocolate cream cheese frosting instead? Make this frosting and add some Nutella!
Another way to stiffen up buttercream is to add more butter. I do not like this much since it adds more butter flavor. In my opinion adding powdered sugar is the best option to stiffen frosting. You can always add a little bit of starch, too. I heard that tapioca starch does not add a chalky aftertaste, like the one you can get from cornstarch.
If you prefer Swiss meringue buttercream, I have just the right recipe for you! Make this recipe and add the same amount of Nutella as in this recipe. It will taste just delicious.
Ingredients for 3 8-inch layers
1 3/4 cups (310 g) all-purpose flour
3/4 cup (80 g) cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups (300 g) sugar
1/2 cup (100 g) brown sugar
3/4 cup (180 ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup (240 ml) butter milk
1 cup (240 ml) hot water
For the Nutella buttercream:
4 cups (520 g) powdered sugar
1 1/2 cups (450 g) butter, softened
1/2 cup (100 g) vegetable shortening
1 1/4 cups (385 g) Nutella
1/2 cup (150 g) hazelnut nougat or Nutella
3 tsp vanilla extract
2 tbsp milk
For the chocolate ganache:
1/2 cup (240 ml) heavy cream, hot
1 cup (170 g) chocolate chips
1/3 cup (100 g) Nutella for the filling
Ferrero Rocher for decoration
1/3 cup chopped hazelnuts for decoration
In a big mixing bowl combine eggs, su