If you’re a chocolate addict or someone who eats Nutella straight from the jar, then this Nutella Cake recipe is for you. There is so much chocolatey goodness and Nutella in it. The cake is basically a whole jar of Nutella spread, melted chocolate and butter held together with a little egg and hazelnut meal. It’s topped with a rich chocolate ganache and whole roasted hazelnuts. Serve with dollops of cream and, maybe some antacids for when you eat too much of it. I regret nothing.

Recipe adapted from How to Be A Domestic Goddess, by Nigella Lawson

You will need:

  • a 23cm (9in) Springform cake tin

Nutella Cake

Nutella Cake
Cake Mistress Print Recipe
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If you’re a chocolate addict or someone who eats Nutella straight from the jar, then this Nutella Cake recipe is for you. There is so much chocolatey goodness and Nutella in it. The cake is basically a whole jar of Nutella spread, melted chocolate and butter held together with a little egg and hazelnut meal. It’s topped with a rich chocolate ganache and whole roasted hazelnuts. Serve with dollops of cream and, maybe some antacids for when you eat too much of it. I regret nothing.
Servings: people at least
Units:

Ingredients

Cake
Ganache

Instructions

Cake
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of a 23cm springform tin with baking paper. Grease the sides with non-stick spray.
  2. Melt the chocolate carefully in the microwave. Heat it in a small bowl for 7 seconds at a time, stirring after each one, until the chocolate has fully melted. Set the chocolate aside.
  3. In a large bowl beat the egg whites and salt together until they form stiff peaks.
  4. In a new large bowl beat the hazelnut spread/Nutella together with the softened butter. On medium speed beat in the egg yolks, hazelnut meal and Frangelico. Stir in the melted chocolate.
  5. Gently stir the stiff egg whites into the chocolate mixture one-third at a time. Pour the mousse-like batter into the springform tin.
  6. Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven and bake for about 35 minutes. The cake is done when the sides have come away from the pan.
  7. Remove cake from the oven. Allow cake to cool completely in the cake tin. Do not turn the cake upside down.
Ganache
  1. Add the cream, liqueur and chocolate to a small saucepan. On low heat stir the mixture together until the chocolate has melted completely. Remove from the heat.
  2. Whisk the chocolate mixture until it thickens to the consistency you want. I whisked to a thicker but still pourable consistency.
Assembly
  1. When the cake is completely cold gently release it from the springform tin. Leave the cake on the base.
  2. Frost the cake with the ganache icing. Dot the top of the frosting with hazelnuts.

Baking Tips

  • This is not a massively tall cake. It becomes quite dense as it bakes.
  • A springform tin is essential to use. The cake is too fragile to remove it from a regular cake tin.
  • Store cake at room temperature in an airtight container for up to 3 days.

23 Comments

  1. Iron Chef Shellie

    zomg i loved loved loved this cake!! but I do love Nutella :D

  2. Anonymous

    Hoorah! Can’t believe it took me this long to post it.
    Your Lemon Fool and Cherrie’s coffee caramel meringues need to be made again soon. They were so good!

  3. Anonymous

    oh mannn i have a weakness for nutella! your cake looks so drool worthy!

  4. Ladybird

    Phwoarrrr – I made this last year and I thought it was awesome – so moist, and oh so nutella’ly…

  5. msihua

    I love Nutella and this cake <3

  6. Candy

    I’m a chocoholic too!  This looks so freaking good!

  7. Anonymous

    Oh hello! I heard about this infamous cake from the guys. Increadible. 

  8. Yasmeen

    oh my god, my instant love for this cake is bordering on the perverse. AWESOME share.

  9. Sara (Belly Rumbles)

    Nutella, oh wow I have a massive weakness for the stuff. Craving a slice of that cake right now.

  10. Linda V @ Bubble and Sweet

    Hello my name is Linda and I too am a chocolate addict. Mmmm this cake sounds super yummy, the perfect way to submit to death by chocolate.

  11. Julie Carlyle

    Oh I do love Nutella, and I love chocolate.

    I think I probably had more than one of the childhood meltdowns over chocolate.  I remember the first money I earned went on a family sized block of chocky so I guess I qualify as an addict.

    Love the photos I want to go make this right away. :)

  12. betty

    yummy this looks fantastic!!

  13. Maytina

    This is my favourite and most cooked from cookbook. I love this cake!

  14. Mawiedizon_06

     hi :) we don’t have hazelnutmeal in this part of the world..what can i substitute? can cornmeal or a/p flour be possible?  thanks

  15. Anonymous

    Hello!
    If you have almond meal you can substitute that. Otherwise, I’d try some All Purpose Flour instead.

    Happy baking,
    Emma
    The Cake Mistress

  16. Cass

    Haha I certainly can sympathize with the chocolate meltdowns as a child. I even cleared the fridge of worming chocolate!!! Can’t wait to try this recipe, looks positively divine!

  17. Amy

    I just made this cake for the second time this week, love love LOVE!!!

  18. Sarah

    It looks like the cake has been cut in half and sandwiched with something… are my eyes playing tricks on me? Very excited to be making this as a birthday cake tomorrow :D

  19. Emma

    Hi Sarah,
    No tricks involved, just a fudgy dense single-layer cake rich with Nutella goodness :)
    Hope it turns out wonderfully for the birthday!

    Emma
    The Cake Mistress

  20. Sarah

    Excellent! Thanks so much for your prompt reply Cake Mistress! I can’t wait to make it!

  21. Ankica Bijelic Dujakovic

    I have just put my cake in owen! I hope it will came good as yours…

  22. Ankica Bijelic Dujakovic

    Here I am again. Everything gone fine with my nutella cake, exept that I become aware that this amount of ingredients are just for one layer of cake.Or I did something wrong?
    However, I have a thin cake but with powerfull effect!