This Nutella cake is six layers of pure decadence! Delicious layers of chocolate cake, Nutella buttercream and Nutella ganache.
Mine Raphael cake from a few weeks ago got me thinking about mine Ferrero Rocher cake from a few years ago and how delicious Nutella is and how much I need another Nutella recipe on my page. This time, I’m combining a silky Nutella Swiss meringue cream with classic chocolate cake layers and a delicious Nutella ganache.
Are you as excited as I am??
How to make this Nutella cake
I used my favorite Chocolate cake recipe for the cake layers. It’s a tried and true favorite. These cake layers had actually been sitting in my fridge (properly wrapped) since September! I originally made them for a different cake recipe that has yet to see the light of day (and probably never will).
I was worried that the layers would either dry out or taste funny, but thankfully they were really good. I usually don’t recommend freezing cake layers for more than 3 months though, if you can help it. But wrapped properly (2 times in plastic wrap and then a freezer bag), they can last a bit longer.
I cut each of the layers in half horizontally to get 6 in total. This is optional, but I like it better for the cake to butter ratio in this recipe.
How to make Swiss nutella cream for meringue
You will eat this butter with a spoon! Very good. I have made a variation of this Nutella Buttercream before Nutella Banana Cakeand it’s honestly one of the best things ever.
Adding something like Nutella or peanut butter to frosting can be tricky because not only does it add sweetness, but it can change the consistency of the frosting (make it softer) if you add too much. It’s a delicate balance between getting the flavor while still having a consistent frost to work with.
How to make Nutella Ganache
In case you do not have noticedI’m a big fan of drip confectionery. A dripping ganache makes such an impact! And it also adds flavor.
I modified this Nutella ganache recipe from With Good Taste. I used the same proportions of cream and Nutella, but none of the other ingredients, and just microwaved them together instead of the traditional ganache method of pouring the hot cream over the chocolate. Mine needed a couple of microwave sessions with a stir in between. I started with 20 seconds, stirred it to combine mostly, then repeated the process, heating it up in 10 second increments.
I ended up draining the ganache, as there were still little chunks of Nutella in there that were too stubborn to fully dissolve. I have never strained ganache before but it worked perfectly and the ganache was smooth.
You need to let the ganache cool completely and thicken. I let mine sit overnight because I like to spread my baking out, but 2-3 hours or more should be enough (maybe less).
I didn’t need to reheat it at all the next day, and it worked well for the drizzle (on a well-chilled cake). It could have been a touch thicker so the dots didn’t go all the way, but I think it worked well.
If you are adding some of the ganache between the layers (recommended for added flavor), be careful not to add too much as it will affect the consistency of the cake. You don’t want your seams to slip! Simply pipe a little over the frosting on each layer as you assemble. At this point you can also sprinkle some chopped hazelnuts. I didn’t, but it would be a nice flavor/texture addition.
Allow the ganache to set slightly before piping the top. To do this, I used a number of tips from the French Star: 6B, 4BAND 32.
How to use a cake comb
Using a cake brush on the sides of a cake is an easy way to create a stunning effect. I used the left side of the right cake comb from THIS set for this Nutella cake. I’ve used a cake comb before, and it’s honestly mine new preferred SOMETHING to do.
To decorate a cake using a cake comb, you roll, chill and frost your cake as usual, but use more frosting on the sides than usual. You’ll be doing a lot of brushing and scratching, so I think it’s best to build it up first. After the sides and top are frosted, I take one large cream scraper to smooth the sides, then start making passes with the cake comb.
You press the cake comb against the side of the cake and make a continuous sweep as you turn your cake roll. After the first pass, you’ll see if you need to add more frosting to certain areas. Repeat until you are satisfied with the result. It took me about 10 passes for this Nutella cake.
If you are a Nutella lover or have one in your life, this cake is for you! I hope you enjoy it as much as we do here.
Looking for more Nutella recipes?
Tips for making this Nutella cake
- The recipe as is will also work in two 8 inch pans. For three 8-inch pans, 1.5 times the recipe.
- To make cupcakes, all you have to do is reduce the baking time – start checking at 15 minutes or so.
- For the texture on the sides of the cake, I used the left side of the right cake comb THIS established.
- For the dollies with the rosettes on top, I used a mix of tips 6B, 4BAND 32.
- The Nutella ganache is a little on the thinner side, so make sure it’s completely chilled and thickened before using (2-3 hours).
- Be sure to check mine out Swiss Cream with Butter Meringue post for tips and troubleshooting.
- Learn how to keep your cakes moist by using Simple syrup.
- To ensure your cake layers bake nice and flat, see my Flat cakes post!
Nutella cake
This Nutella cake is six layers of pure decadence! Delicious layers of chocolate cake, Nutella buttercream and Nutella ganache.
sERVICE 12
Calories 944kcal
Ingredients
Nutella Swiss Radish Buttercream:
- 6 big egg whites
- 2 CUP powdered sugar
- 2 1/2 CUPS unsalted butter cubed, at room temperature but still fresh
- 3/4 CUP Nutella
Assembly:
- chopped hazelnuts (optional)
GUIDELINES
Chocolate cake:
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Preheat oven to 350F, grease three 6-inch round pans and dust with cocoa powder. Line the ends with parchment.
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Place all dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
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In a medium bowl, mix all the wet ingredients (pour water slowly so as not to cook the eggs if they are too hot).
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Add the wet ingredients to the dry ingredients and mix for 2-3 minutes. The dough will be very thin.
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Pour evenly into prepared pans. I used a kitchen scale to ensure the batter was evenly distributed.
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Bake until cake tester comes out mostly clean. Total 35-40 minutes.
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Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Nutella Swiss Radish Buttercream:
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Place the egg whites and sugar in the bowl of a stand mixer, mix until combined.*
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Place the bowl over a hot water bath on the stove and stir constantly until the mixture is hot and no longer lumpy to the touch (about 3 minutes). Or it registers 160F on a candy thermometer.
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Place the bowl in your mixer and beat on medium until the meringue is stiff and chilled (the bowl is no longer warm to the touch (about 5-10 minutes)).
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Go to drive attachment. Slowly add the cubed butter and mix until smooth and fluffy.** Add the Nutella and mix until incorporated and the buttercream is soft and fluffy.
Nutella Ganache:
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Place Nutella and cream in a microwave safe bowl. Microwave in 10 second increments, stirring in between, until completely smooth. Strain if necessary to make sure it’s completely smooth (I did).
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Allow to cool completely and thicken before using in cupcakes.
Assembly:
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Cut each cake layer in half horizontally to create a total of 6 layers.
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Place one cake layer on a cake pan or serving plate. Top with about 1/2 cup of buttercream. Sprinkle with some of the ganache (1-2 tablespoons).*** Sprinkle chopped hazelnuts on top (optional). Repeat with the remaining layers. Fry and smooth the outside with a thin layer of crumbs. Cool for 20 minutes.
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Fry and smooth the outside of the cake, generously coating the sides specifically. Smooth with one softer cream. Use one cake comb on the sides of the cake. Repeat, removing more frosting each time, until smooth.
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Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill the top of the cake with more ganache and spread evenly with an offset spatula.
endnoteS
** The buttercream may look like curd at some point. Continue mixing until completely smooth.
*** Be careful not to pour too much ganache between the layers as it can cause them to slide around. It’s just to add a little more flavor.
Nutella Ganache recipe adapted from With Good Taste.
Calories: 944kcalCarbohydrates: 98gProtein: 8gFat: 60gSaturated fat: 41gCholesterol: 152mgSodium: 434mgPotassium: 372mgFiber: 4gSugar: 79gVitamin A: 1405wasCalcium: 109mgIron: 3.3mg
Nutritional information and metric conversions are automatically calculated. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite food calculator and/or metric conversion tool.
