The best and most decadent one layer Chocolate Nutella Cake! It is simple to make, beautifully decorated, and a great cake to celebrate with loved ones- Chocolate and Nutella cake topped with Nutella buttercream, and covered with hazelnuts.
Prepare an 9 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking, and dust the interior of the cake pan with additional unsweetened cocoa powder. Discard any excess cocoa powder and set aside.
In a medium sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer, cream together the room temperature unsalted butter and granulated sugar until pale in color and fluffy (about 5 minutes at medium- high speed). Scrape down bowl with a spatula as needed.
Add Nutella hazelnut spread and beat on medium speed until incorporated (about 2 minute).
Add egg and beat on medium speed until incorporated (about 1 minute).
On low speed, alternate adding the dry ingredients and the buttermilk. Between each addition scrape down the bowl. It should go like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.
Pour chocolate Nutella cake batter into the prepared cake pan. Smooth it out into an even layer.
Bake for 30-45 minutes. A toothpick inserted into the cake comes out with few crumbs.NOTE: Oven temperatures and times may vary. Begin checking your cake around the 30 minute mark and add 5 minutes as needed.
Remove from the oven and immediately run a thin knife around the cake to detach it from the pan. Allow the cake to cool for 10 minutes inside the pan.
Carefully remove the cake from the cake pan and allow it to cool completely.
How to Make Nutella Buttercream
On medium-high speed beat together room temperature unsalted butter for 2 to 3 minutes. It should be light in color and smooth.
Add Nutella hazelnut spread, vanilla extract, and salt. Beat on medium speed until fully incorporated, 1 to 2 minutes.
Add unsweetened cocoa powder. Beat on low speed until incorporated, 1 minute.
Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute.
Scrape down the bowl before adding the remaining powdered sugar. Beat on low speed until it is fully absorbed in the frosting, about 1 minute.
While the buttercream continues to whip together, slowly pour in the heavy whipping cream. Continue to beat on low until it has been incorporated.NOTE: If the frosting is too thick, add an additional ½ tablespoon of heavy whipping cream at a time until desired consistency.
Using a spatula, fold the Nutella buttercream by hand a few times to smooth it out even more.
Decorating the One Layer Chocolate Nutella Cake
Place the completely cooled cake on a serving plate or cake plate.
Spread the Nutella Buttercream over the top of the cake until it is in an even layer.
Sprinkle the chopped toasted hazelnuts over the outer edge of the cake.
Cut into 10 equal pieces and serve.
Video
Notes
Storing Information:
at room temperature, in an airtight container, is best eaten within 3 days
in the refrigerator, in an airtight container, up to 7 days
and in the freezer, wrapped in plastic wrap in an airtight container, up to 3 months (either in individual slices or whole)
Thawing Information:
To thaw a whole or partial frozen cake: Place it in the refrigerator overnight (unwrapped but still in an airtight container). Then set the cake at room temperature an hour prior to serving.
To thaw frozen cake slices: Unwrap them and either leave at room temperature for an hour or warm it up in the microwave for 15 to 30 seconds.
Make Ahead Information:
You can prepare and refrigerate the cake and buttercream up to two days in advance.
Tightly wrap the cooled cake in plastic wrap and store the buttercream in a glass bowl with plastic wrap touching the surface of the buttercream.
Converting the Recipe For Other Size Cakes:
This Chocolate Nutella Cake recipe uses an 9 inch cake pan but that IS NOT your only option.
2 layer 6 inch round cake
3 layer 4 inch round cake
13×9 rectangle cake
Doubling the recipe makes:
2 layer 9 inch round cake
3 layer 8 inch round cake
4 layer 6 inch round cake
13×18 sheet cake
Nutrition
Calories: 450kcalCarbohydrates: 480g
Keyword CHOCOLATE NUTELLA CAKE, NUTELLA CAKE, ONE LAYER CHOCOLATE NUTELLA CAKE, ONE LAYER NUTELLA CAKE, SINGLE LAYER CHOCOLATE NUTELLA CAKE, SINGLE LAYER NUTELLA CAKE