Chocolate Hazelnut Cake with Nutella Buttercream
A decadent, moist chocolate cake layered with a rich hazelnut buttercream, featuring the beloved flavor of Nutella. This showstopping dessert is perfect for celebrations and guaranteed to impress any crowd.
Ingredients
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water, enhances chocolate flavor
- 1 cup unsalted butter softened, for frosting
- 3.5 cups powdered sugar sifted
- 0.5 cup Nutella or chocolate hazelnut spread
- 2 tbsp heavy cream or milk, for frosting consistency
- 1 tsp vanilla extract for frosting
Notes
Storage: Cover the cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake the cake layers up to a month in advance and freeze them wrapped in plastic wrap and foil. Thaw overnight in the refrigerator before frosting. Variations: For a gluten-free version, use a 1-to-1 gluten-free flour blend. Add 1/2 cup of finely chopped toasted hazelnuts to the cake batter for extra crunch. Serving Suggestion: Pair with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.