Decadent Nutella Chocolate Cake: A Simple Recipe for Chocolate Lovers

Nutella. The name itself conjures up images of smooth, creamy, hazelnutty chocolatey goodness. What if you could capture all that deliciousness in a cake? Well, you absolutely can! This Nutella chocolate cake recipe is incredibly easy to follow, resulting in a moist, rich, and utterly irresistible dessert that will have everyone begging for seconds. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to impress.

This isn’t just *any* chocolate cake; it’s a Nutella-infused dream. The hazelnut spread not only adds incredible flavor but also contributes to the cake’s moist and tender crumb. Plus, the aroma that fills your kitchen as it bakes is simply divine. Get ready to embark on a baking adventure that will transform your ordinary day into a chocolate lover’s paradise.

## Why This Nutella Chocolate Cake Recipe Works

Before we dive into the recipe itself, let’s talk about why this particular version is so successful:

* **Nutella Power:** Obviously, Nutella is the star of the show! We use a generous amount, both in the batter and as a topping (or even a frosting alternative), ensuring that every bite is packed with hazelnut chocolate flavor.
* **Moisture is Key:** This recipe prioritizes moisture. The addition of oil and buttermilk (or a buttermilk substitute) helps to create a tender and moist crumb that stays fresh for days. We avoid dry cake at all costs!
* **Simple Ingredients & Straightforward Instructions:** You don’t need to be a professional pastry chef to make this cake. The ingredients are readily available, and the instructions are clear and concise, making it perfect for bakers of all skill levels.
* **Versatile:** While the recipe as written is fantastic, it’s also easily adaptable. You can add chocolate chips, nuts, or even a swirl of raspberry jam for a personalized touch.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delectable Nutella chocolate cake. Make sure you have everything on hand before you start baking!

**For the Cake:**

* **All-Purpose Flour:** 2 cups (250g). Provides structure to the cake.
* **Granulated Sugar:** 1 ½ cups (300g). Sweetens the cake and helps with browning.
* **Unsweetened Cocoa Powder:** ¾ cup (75g). Adds intense chocolate flavor and depth. Dutch-processed cocoa powder will give a darker and richer flavor, but natural cocoa powder works too.
* **Baking Soda:** 1 ½ teaspoons. Leavens the cake, creating a light and airy texture. Make sure it’s fresh for optimal results.
* **Baking Powder:** ¾ teaspoon. Provides additional leavening power, ensuring a good rise.
* **Salt:** 1 teaspoon. Enhances the flavors of the other ingredients and balances the sweetness.
* **Eggs:** 2 large. Bind the ingredients together and contribute to the cake’s richness and structure. Use room-temperature eggs for better emulsification.
* **Buttermilk:** 1 cup (240ml). Adds moisture and tanginess, resulting in a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
* **Vegetable Oil:** ½ cup (120ml). Adds moisture and richness. You can also use canola oil or any other neutral-flavored oil.
* **Hot Coffee:** 1 cup (240ml). Enhances the chocolate flavor and deepens the color of the cake. Don’t worry, the coffee flavor won’t be overpowering. You can also use hot water if you prefer, but coffee is highly recommended.
* **Vanilla Extract:** 2 teaspoons. Adds a touch of vanilla flavor that complements the chocolate and Nutella.
* **Nutella:** ½ cup (approximately 150g). The star ingredient! Adds hazelnut chocolate flavor and moisture to the cake.

**For the Topping (Optional):**

* **Nutella:** ½ cup (approximately 150g). For spreading on top of the cooled cake.
* **Chopped Hazelnuts:** ¼ cup. Adds a crunchy texture and enhances the hazelnut flavor. (Optional)
* **Powdered Sugar:** For dusting (Optional)

## Equipment You’ll Need

* **9-inch Round Cake Pan:** Two 9-inch round cake pans are ideal for creating a layered cake. You can also use a 9×13 inch baking pan for a single-layer cake.
* **Mixing Bowls:** You’ll need at least two mixing bowls: one for the dry ingredients and one for the wet ingredients.
* **Electric Mixer:** A stand mixer or hand mixer will make the mixing process much easier. However, you can also use a whisk if you’re feeling ambitious.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for baking success.
* **Rubber Spatula:** For scraping down the sides of the bowl and folding ingredients together.
* **Parchment Paper:** To line the cake pans and prevent sticking.
* **Wire Rack:** For cooling the cakes.

## Step-by-Step Instructions

Now for the fun part: baking! Follow these step-by-step instructions to create your own Nutella chocolate masterpiece.

**Step 1: Prepare the Cake Pans**

* Preheat your oven to 350°F (175°C).
* Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms of the pans with parchment paper rounds. This makes removing the cakes much easier after baking. Alternatively, you can use baking spray with flour already in it.

**Step 2: Combine the Dry Ingredients**

* In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder.

**Step 3: Combine the Wet Ingredients**

* In a separate mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract, and Nutella until well combined. The Nutella may take a bit of effort to incorporate fully, but keep whisking until the mixture is smooth.

**Step 4: Combine Wet and Dry Ingredients**

* Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
* Slowly pour in the hot coffee while mixing on low speed until the batter is smooth and even. The batter will be quite thin, which is normal.

**Step 5: Bake the Cakes**

* Divide the batter evenly between the prepared cake pans.
* Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes.

**Step 6: Cool the Cakes**

* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.

**Step 7: Frost and Decorate (Optional)**

* Once the cakes are completely cool, you can frost them with a generous layer of Nutella. Alternatively, you can use your favorite chocolate frosting or even a simple dusting of powdered sugar.
* If desired, sprinkle the top of the cake with chopped hazelnuts for added flavor and texture.

## Tips for Success

* **Use Room Temperature Ingredients:** Room temperature eggs and buttermilk emulsify better, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Measure Accurately:** Baking is a science, so accurate measurements are essential for consistent results.
* **Don’t Overbake:** Overbaking can dry out the cake. Start checking for doneness a few minutes before the recommended baking time.
* **Cool Completely Before Frosting:** Frosting a warm cake will cause the frosting to melt and slide off.

## Variations and Substitutions

This Nutella chocolate cake recipe is delicious as is, but here are a few variations and substitutions you can try to customize it to your liking:

* **Chocolate Chips:** Add ½ cup of chocolate chips (milk chocolate, dark chocolate, or semi-sweet) to the batter for extra chocolatey goodness.
* **Nuts:** Add ½ cup of chopped nuts (walnuts, pecans, or almonds) to the batter or sprinkle them on top of the frosted cake for added texture and flavor.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
* **Raspberry Jam:** Swirl a few tablespoons of raspberry jam into the batter before baking for a hint of fruity tanginess.
* **Peanut Butter:** Instead of Nutella for the topping, try using peanut butter for a delicious peanut butter and chocolate combination.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
* **Vegan:** Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), the buttermilk with a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar, and ensure your Nutella substitute is vegan-friendly.

## Serving Suggestions

This Nutella chocolate cake is delicious on its own, but here are a few serving suggestions to elevate your dessert experience:

* **With a scoop of vanilla ice cream:** The cold ice cream complements the warm, chocolatey cake perfectly.
* **With a dollop of whipped cream:** Light and airy whipped cream adds a touch of elegance.
* **With fresh berries:** Berries like raspberries, strawberries, or blueberries add a pop of color and flavor.
* **With a drizzle of chocolate sauce:** For the ultimate chocolate indulgence.
* **With a cup of coffee or tea:** The perfect pairing for a relaxing afternoon treat.

## Storage Instructions

* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

## Nutella Chocolate Cake Recipe

**Prep Time:** 20 minutes
**Cook Time:** 30-35 minutes
**Total Time:** 50-55 minutes
**Servings:** 12

**Ingredients:**

* **Cake:**
* 2 cups (250g) all-purpose flour
* 1 ½ cups (300g) granulated sugar
* ¾ cup (75g) unsweetened cocoa powder
* 1 ½ teaspoons baking soda
* ¾ teaspoon baking powder
* 1 teaspoon salt
* 2 large eggs, room temperature
* 1 cup (240ml) buttermilk
* ½ cup (120ml) vegetable oil
* 1 cup (240ml) hot coffee
* 2 teaspoons vanilla extract
* ½ cup (approximately 150g) Nutella
* **Topping (Optional):**
* ½ cup (approximately 150g) Nutella
* ¼ cup chopped hazelnuts
* Powdered sugar, for dusting

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper rounds.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract, and Nutella until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
5. Slowly pour in the hot coffee while mixing on low speed until the batter is smooth. The batter will be thin.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Once the cakes are completely cool, frost with Nutella (optional). Sprinkle with chopped hazelnuts and dust with powdered sugar (optional).
10. Slice and serve! Enjoy!

## Conclusion

This Nutella chocolate cake recipe is a winner for a reason. It’s easy to make, incredibly delicious, and sure to impress. The combination of rich chocolate and hazelnut flavor is simply irresistible. Whether you’re baking for a special occasion or just want a delicious treat, this cake is the perfect choice. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will become a new family favorite. Happy baking!