Nutella cake is one of those rich and delicious cakes you should make at least five times a year. I am in love with how this cake looks and tastes. I made this cake on Feb 13th, can it be a little more obvious that I want you to make this for Valentine’s day?
My mom and grandmother share the same birthday on February 15th so I really made this cake for them. Yes, I had to break the tradition, I was born on June 11. 2 days later and this cake was still super moist and delicious.
It tastes like hazelnut and chocolate, what’s there not to like?
I’m a bit disappointed that I didn’t take any photos of the inside of this cake. There is a reason. When I made this cake and uploaded it on Youtube many moons ago, all I had to worry about was a thumbnail photo. Blogging came later and now I won’t stop snapping photos of each entre I make.
I’m pretty bummed about not taking more photos but you know what? It was delicious and that’s all that matters! The cake is a moist chocolate cake, the best chocolate cake ever. If you notice, you can see my curtains and dining table because again I didn’t care about anything around the food. I just needed a close up for that Youtube thumbnail. Most of my old photos make me sad and some of my new ones still make me sad haha. But I feel like I get a little better every day.
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 cup Nutella
- 2 cups sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 1 tsp vanilla extract
- 1 stick unsalted butter
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 4 tbsp Nutella
- 2 tbsp milk
- 3 cups powdered sugar
- 1 cup fresh raspberries
- 2 cans chocolate hazelnut pirouettes
Preheat oven to 350 degrees F
Butter and flour two 9" cake pans
Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
In a separate bowl, combine the eggs, Nutella, vegetable oil, milk, sugar, and vanilla extract.
Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
Bake the cakes for about 28-30 minutes or until fully cooked through
Allow the cakes to completely cool
To make the frosting, mix the unsalted butter until smooth then add the cocoa powder, powdered sugar, cream cheese, Nutella, milk, and vanilla extract.
10. Mix on medium-high speed for about 3-4 minutes or until nice and fluffy.
11. Frost the cooled cakes with the Nutella frosting, raspberries, chocolate hazelnut pirouettes, if desired and enjoy!