Dessertsbluejeanchef
Chocolate Nutella 4-Layer Cake
This delicious chocolate hazelnut cake is impressive with all four layers. It will make all your nutty chocolate lovers super happy.
👥 10 Servings⏱️ Prep & Cook: 1h 23m⏳ Prep: 28 min🔥 Cook: 55 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- saucepan
- whisk
- spatula
- skillet
- food processor
📝 Preparation Steps
1
Pre-heat the oven to 350°F. Grease two 9-inch cake rounds with butter and dust each pan with flour, tapping out any excess flour.
Butter (for greasing pan)
2
Combine the all-purpose flour, 1 cup of the hazelnut flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.
all-purpose flour2 cupsbaking soda3 teaspoonsbaking powder2 teaspoonsalt1 teaspoon
3
In a separate large bowl combine the whole milk, eggs, vegetable oil and vanilla extract. Add the dry ingredients to the wet ingredients in stages and stir until combined. Pour in the hot coffee and stir until just combined. Pour the batter evenly into the prepared pans.
eggs (room temperature)4vegetable oil1 cupvanilla extract2 teaspoons
4
Bake the cake layers at 350°F for 50 to ⏱️ 55 minutes, until a toothpick inserted into the center comes out clean.
5
Transfer the cake rounds to a cooling rack for ⏱️ 20 minutes, then unmold the cake rounds and let them cool completely.
6
To make the Nutella® frosting, place the chocolate chips and Nutella in a bowl. Bring the heavy cream just to the boil in a saucepan on the stovetop and pour it over the chocolate chips. Let it sit for ⏱️ 5 minutes and then whisk the ingredients together until smooth. Add the powdered sugar to the frosting and whip to a thick consistency. Chill for ⏱️ 10 minutes. If the frosting is too thick, thin with additional heavy cream. If mixture is too loose, add a little more sifted powdered sugar.
heavy cream1 cuppowdered sugar (sifted)1 cup
7
Cut each cake round in half horizontally. You should now have four cake rounds. Place one cake round on a cake plate with the cut side down. Spread about ½ cup of frosting on top. Place the other half of the cake on top with the cut side down. Repeat with the other two cake rounds and then frost the sides and top of the cake. Smooth out the frosting with a warm off-set spatula and garnish with remaining ground hazelnut flour along the outer edge and toasted hazelnuts on top. Cut into wedges and serve at room temperature.
Toasted hazelnuts (for garnish)
8
*To make hazelnut flour – toast the hazelnuts in a skillet or air fryer until lightly browned. Once toasted and while still warm, transfer the nuts to the center of a clean kitchen towel. Gather all the ends of the towel around the nuts and rub the nuts in the towel to rub off the peels. Place the cooled toasted hazelnuts in a food processor and process into very fine crumbs.
Toasted hazelnuts (for garnish)
Nutrition Facts
calories
999 kcal
fat Content
44 g
serving Size
1 of 10 servings
fiber Content
11 g
sugar Content
107 g
sodium Content
635 mg
protein Content
15 g
trans Fat Content
0.03 g
cholesterol Content
99 mg
carbohydrate Content
145 g
saturated Fat Content
26 g
unsaturated Fat Content
9 g
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