This moist chocolate cake is topped with a Nutella cream cheese frosting and raspberries for a delicious cake that's almost too pretty to eat!
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.
– all purpose flour
– unsweetened cocoa powder
– baking powder
– baking soda
– vegetable oil
Preheat oven to 350 degrees F. Butter and flour two 9" cake pans. Sift the dry ingredients and set aside.
In a separate bowl, combine the wet ingredients. 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.
For the frosting, mix the unsalted butter until smooth, add the cocoa powder, powdered sugar, cream cheese, Nutella, milk, and vanilla extract. Mix on medium-high speed for about 3-4 minutes.
Tips and Recipe Variations
- Allow the cakes to completely cool before frosting.
- Frost the cooled cakes with the Nutella frosting, raspberries, chocolate hazelnut pirouettes, if desired and enjoy!
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