Nutella Layer Cake
This Nutella Layer Cake is a decadent treat with layers of rich chocolate cake, creamy
Nutella and chocolate mousse fillings, and a glossy chocolate ganache topping. Perfect for
any special occasion!
Ingredients:
For the Cake:
400 g all-purpose flour
150 g ground hazelnuts
12 tablespoons pure cocoa powder
4 teaspoons baking powder
1 teaspoon salt
500 g granulated sugar
200 ml sunflower oil
4 large eggs
1 espresso cup brewed coffee
400 ml milk 
2 teaspoons vanilla extract
For the Filling:
500 g cold Mascarpone cheese
75 g icing sugar
250 ml very cold whipping cream
3 tablespoons pure cocoa powder
1 tablespoon Nutella
For the Italian Meringue Buttercream:
250 g granulated sugar
90 ml water
330 g butter, at room temperature
1 pinch of salt
1 drop of vinegar
1 teaspoon vanilla extract
2 tablespoons Nutella
For the Decoration:
150 g chocolate (minimum 50% cocoa), chopped
75 g whipping cream
1 teaspoon butter
Extra Nutella for drizzling
Chocolate sprinkles
Whole hazelnuts
Chocolates, chocolate bars, or other desired toppings
Instructions:
1. Prepare the Cake:
Preheat oven to 170ºC (340ºF). Grease and line two 20 cm (8-inch) round cake pans with
parchment paper. Prepare a cupcake pan with 6 cupcake liners.
Sift together flour, cocoa powder, baking powder, and salt. Mix in ground hazelnuts and set
aside.
In a large bowl, mix sugar with oil until well combined. Add eggs, one at a time, mixing well
after each addition. Mix in the coffee, milk, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fill the cupcake liners 3/4 full and bake for about 25 minutes. Divide the remaining batter
between the two cake pans and bake for about 60 minutes. Test with a toothpick to ensure
the cakes are cooked through. Cool completely on a wire rack.
2. Make the Filling:
Beat Mascarpone and icing sugar until creamy.
Add very cold whipping cream and beat until thickened.
Divide the cream into two portions. Add Nutella to one portion and mix until well combined.
Add cocoa powder to the other portion and mix until smooth. Refrigerate until ready to use.
3. Prepare the Italian Meringue Buttercream:
Heat sugar and water in a saucepan until the syrup reaches 118ºC (245ºF).
Meanwhile, beat egg whites with salt and vinegar until foamy. When the syrup reaches
100ºC (212ºF), increase the mixer speed to medium-high.
Once the syrup reaches 118ºC (245ºF), slowly pour it into the egg whites, avoiding the
whisk. Continue to beat until the meringue cools.
Add butter, a little at a time, beating until fully incorporated. Add vanilla extract and Nutella,
mixing until smooth.
4. Assemble the Cake:
Level the cake layers and remove the edges if desired. Place one layer on a cake stand.
Spread half of the chocolate Mascarpone cream over the first layer. Add the next layer of
cake and spread with Nutella Mascarpone cream. Repeat with the remaining layers, finishing
with the top layer of cake.
Frost the cake with a thin layer of Italian meringue buttercream to seal in crumbs. Refrigerate
for 30 minutes to set.
Apply a final coat of buttercream and smooth it out.
5. Decorate the Cake:
For the ganache, heat cream and butter in a saucepan until just boiling. Pour over chopped
chocolate and let sit for 1 minute. Stir until smooth.
Cool slightly and pour over the cake, allowing it to drip down the sides.
Decorate with Nutella drizzles, chocolate sprinkles, whole hazelnuts, and other desired
toppings.
Refrigerate again for at least 30 minutes to set the ganache.
6. Prepare the Cupcakes:
After baking, use a small spoon to hollow out the center of each cupcake.
Warm Nutella in the microwave and fill the cupcake centers. Frost with leftover buttercream.
Decorate with Nutella drizzles, chocolate sprinkles, and a Ferrero Rocher candy if desired.
Enjoy this indulgent Nutella Layer Cake and its delightful cupcakes!
