Chocolate Nutella Cake is the perfect combination of decadent dark chocolate espresso cake and delicious Nutella hazelnut buttercream frosting. Topped with the tangy sweetness of strawberries, this Nutella cake is the perfect easy chocolate cake recipe for any occasion!!

Chocolate Nutella Cake

Name: Chocolate Nutella Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all purpose flour; 2 cups sugar; 1 cup dark unsweetened cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 2 teaspoons espresso powder; 1 cup milk; 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 3/4 cup butter; 1/2 cup dark unsweetened cocoa powder (sifted); 2 1/2 cup powdered sugar (sifted); 1/4 cup milk; 13 ounces Nutella Hazelnut Spread; 1 pint fresh strawberries (sliced); 1/3 cup sugar

Sometimes you just need to jump out of your comfort zone and try something different. This Chocolate Nutella Cake recipe is that jump for me.

I take my cake eating experiences very seriously. No.. I mean… SERIOUSLY!

I absolutely love cake and my espresso chocolate cake is my favorite when it comes to homemade chocolate cake recipes.

Until now …

Rich, decadent moist chocolate cake meets chocolate hazelnut buttercream perfection and then top it all off with sweet strawberries.

Be still my heart, this Nutella cake is the perfect easy chocolate cake recipe to break you out of your comfort zone.

Why this Nutella Cake Works

Best Chocolate Cake: This Chocolate Nutella Cake recipe is a twist on my favorite Chocolate Cake recipe. Pairing espresso cake with rich hazelnut flavors is a game changer!
Strawberries: Adding the fresh strawberries makes this easy chocolate cake recipe perfect for Valentine’s Day, Christmas or just any random day you need cake in your life.
Nutella Buttercream: Seriously! Hazelnut buttercream frosting slathered all over this decadent, moist dark chocolate cake is the perfect chocolate lovers flavor combination.

Nutella Cake Ingredients

All purpose flour – Foundation for your cake
Sugar – Sweetness
Dark unsweetened cocoa powder – Natural dark cocoa powder for depth and richness
Baking powder – Leavening
Baking soda – Leavening
Salt – Enhances flavors
Espresso powder – Adds dark coffee flavor which pairs perfectly with chocolate
Whole milk – Moisture
Vegetable oil – Creates the perfect moist cake
Eggs – Large eggs at room temperature
Vanilla extract – Flavor
Boiling water – Activates your espresso powder.
Butter – Salted butter for the best flavor
Powdered sugar – Sift your powdered sugar so you don’t have clumpy frosting.
Nutella Hazelnut Spread – Brand name or off brand, either is fine.
Strawberries – fresh strawberries work best

How Do You Make Chocolate Nutella Cake?

Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl.

Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine.

Stir in the boiling water and pour evenly into your three baking pans.

Bake for 30 – 35 minutes and then remove and flip out onto a cooling rack to cool. Once cooled, gently trim off the top of the cakes so that they are even.

Nutella Cake Frosting

In a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.

Frosting a Layer Cake

Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top.

Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.

Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar.

Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries.

Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake. Serve immediately.

Pro Tips for Perfect Nutella Cake

Very rarely will I not add in espresso powder to any chocolate dish I am making. I feel it brings out the richness of the chocolate flavor but it not necessary for this dark chocolate cake recipe. If you prefer not to add coffee into your dish, feel free to not to add it in.. it will still taste amazing
Sift your powdered sugar and cocoa for the frosting. I cannot stress this enough .. I know it’s time consuming but I can’t count how many times I would forget to sift and then I would end up with big chunks of powdered sugar in my chocolate frosting … your guests won’t be able to identify what it is and that is uncomfortable for everyone involved 🙂
The strawberries may wilt a bit by the second day. Serving the strawberries on the side or adding them at the time of serving is a smart option to avoid this issue.
Skimming the tops off of the cooled cakes before cutting them into layers will help the stability of the cake. Cakes rise up in the middle and by evening out the top, you are helping to avoid leaning and … gasp! … falling layers.
Store leftovers in an airtight container in the fridge for 3-4 days. You can also press a piece of plastic wrap over the leftover cake in the container as added insurance to keep your cake moist.
This chocolate cake was made using 9-inch cake pans.

More Chocolate Desserts

Enjoy ♥ Heather