Nutella Overload Cake

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Nutella Overload Cake Recipe

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Indulge in the ultimate chocolate-hazelnut experience with this decadent Nutella Overload Cake. This rich, moist chocolate cake is layered with creamy Nutella frosting, topped with Nutella ganache, and garnished with Ferrero Rocher chocolates. Perfect for birthdays, special occasions, or simply to satisfy your Nutella cravings!

Ingredients:

For the Chocolate Cake:

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup (240ml) whole milk (room temperature)
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Nutella Frosting:

  • 1½ cups (340g) unsalted butter (room temperature)
  • 1½ cups (450g) Nutella
  • 3 cups (360g) powdered sugar (sifted)
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Nutella Ganache:

  • ½ cup (120ml) heavy cream
  • 1 cup (300g) Nutella

Toppings (Optional):

  • Ferrero Rocher chocolates
  • Chocolate shavings
  • Hazelnuts (chopped)

Instructions:

1. Make the Chocolate Cake:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine sugar, eggs, milk, oil, and vanilla. Mix until well combined.
  4. Gradually add the dry ingredients to the wet mixture. Mix until smooth.
  5. Stir in boiling water (batter will be thin—this is normal).
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
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2. Prepare the Nutella Frosting:

  1. Beat the butter until creamy and smooth.
  2. Add Nutella and beat until well combined.
  3. Gradually add powdered sugar, mixing on low speed.
  4. Add heavy cream, vanilla extract, and salt. Beat on high for 2-3 minutes until fluffy.

3. Assemble the Cake:

  1. Place the first cake layer on a serving plate. Spread a generous layer of Nutella frosting.
  2. Repeat with the second layer.
  3. Top with the third cake layer. Spread frosting on the top and sides of the cake.

4. Make the Nutella Ganache:

  1. Heat heavy cream until just simmering.
  2. Pour over Nutella and let sit for 2 minutes.
  3. Stir until smooth and glossy. Let it cool slightly before pouring over the cake.

5. Decorate:

  • Drizzle Nutella ganache over the cake, allowing it to drip down the sides.
  • Garnish with Ferrero Rocher chocolates, chocolate shavings, and chopped hazelnuts.

Notes:

  • The boiling water enhances the cocoa flavor, making the cake rich and moist.
  • Room temperature ingredients help achieve a smoother batter and even baking.
  • For an extra Nutella kick, add a thin layer of Nutella between the cake layers before frosting.

Tips:

  • Freeze the cake layers for 30 minutes before frosting to minimize crumbs.
  • Use an offset spatula for smoother frosting application.
  • If the ganache is too thick, microwave for a few seconds to make it more pourable.

Servings:

  • Serves 12-16 slices, depending on portion size.

Nutritional Information (Per Serving):

  • Calories: ~650
  • Fat: 38g
  • Saturated Fat: 19g
  • Carbohydrates: 75g
  • Sugar: 55g
  • Protein: 6g
  • Fiber: 3g
  • Sodium: 350mg

Benefits:

  • Provides an energy boost from sugar and carbohydrates.
  • Contains hazelnuts, which are rich in vitamin E and healthy fats.
  • Satisfies chocolate and Nutella cravings!
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Q&A:

Q: Can I make this cake in advance?
A: Yes! You can bake the cake layers and freeze them for up to a month. Thaw and frost when ready to serve.

Q: Can I substitute the heavy cream in the frosting?
A: Yes, you can use milk, but the frosting may be less rich and creamy.

Q: How do I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Q: Can I use this recipe for cupcakes?
A: Absolutely! This recipe makes about 24 cupcakes. Adjust the baking time to 18-22 minutes.

Indulge in the Nutella goodness and impress your guests with this show-stopping cake! Enjoy every bite!

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