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, sugars, salt and oil. Mix with a hand mixer until foamy and lighter in color. Mix in buttermilk. Sift in flour, baking powder, baking soda and cocoa powder. Mix on low until almost combined, then add the hot water. Mix until smooth.
Divide between three greased and lined 8 inch baking pans. Bake at 300 °F for about 40 minutes. Insert a skewer to test if the cake is baked completely. Let the layers cool on a cooling grid. After 4 minutes take them out of the baking pan and let them cool on a parchment paper on a cooling grid.
For the American buttercream mix butter and shortening until whiter in color and lighter in texture. Add powdered sugar little by little. It is easier in a stand mixer. When the powdered sugar is incorporated add Nutella and hazelnut nougat. Mix it in. For a nicer texture add milk. This also helps with getting rid of butter flavor.
To decorate the cake, place the bottom layer on a plate and spread a thin layer of Nutella buttercream on top and smooth it. Top it with some more Nutella. Add the second cake layer and repeat the step. Then apply the last layer and cover the cake with nutella buttercream on the top and its side. Smooth it out and let it cool in the fridge for about 40 minutes or place it in the freezer for about 10 minutes.
When the cake is cooled add the second layer of buttercream and smooth it with a cake comb. Place the cake in the fridge for about 30 minutes to make sure it is very cold before the ganache drip is applied.
Prepare the dark chocolate ganache while the cake is resting in the fridge. Heat heavy cream in a small sauce pan. Cut chocolate into small pieces and add it to a small bowl or measuring cup. When the heavy cream is hot to the touch pour it over the chocolate. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Let it cool for about 5 minutes before transferring it into a piping bottle. Then decorate the cake with the ganache drip on its sides and fill up the top with ganache as well. You can then use the spatula to create a nice swirl pattern.
Decorate the cake with nice swirls on top of the cake and some chocolate candy!
I like to use a stiffer consistency buttercream for piping swirls. For that mix in some more powdered sugar and cocoa powder into a small amount of buttercream (1 to 2 cups) and whip it with a hand mixer until stiff. I usually use about 1/2 cup of powdered sugar and 1/4 to 1/3 cup of cocoa powder. Fill it in a piping bag with a star tip and use it right away.
If the frosting gets soft, just whip it with a hand mixer until it gets stiff again.
Chocaholic? Try chocolate chips as an addition to the cake batter – double chocolate is double the fun! Coat them in flour and add them to the cake batter in the baking pan shortly before baking.