I’m the baker in the family. Every time we have a family birthday party I’m the one that makes the cake. Sometimes I decide what cake to make and other times I call the birthday boy or girl and ask. The most recent birthday was my sister-in-laws.
I texted her to see what type of cake she wanted for her birthday. She replied that she wanted something chocolate and that if it had Nutella in it that was just a bonus. I had actually seen a chocolate cake with Nutella frosting and started digging for the recipe.
The recipe comes from the book Cake Magic! It’s a neat book because it takes several recipes for cakes, syrups, and frostings and pairs them in different ways to make over 100 different cakes. It’s a neat concept and all the cakes I’ve made from the book have been really delicious.
This one starts with a dark chocolate cake that has melted chocolate and cocoa powder in it. Then it’s soaked in a Chocolate and Sweet Cream Syrup. Finally it’s topped off with Nutella frosting. Then you can decorate it any way you want.
I simply piped frosting on top saying Happy Birthday but I think it would look great with candied hazelnuts on top too. Another idea would be to put chopped hazelnuts around the outside or outer edge of the cake.
- 2½ c. flour
- 1½ c. sugar
- 1 t. baking soda
- ¾ t. baking powder
- 1 t. salt
- ½ c. cocoa powder
- 4 oz. semisweet chocolate, melted
- ¾ c. full fat plain yogurt
- 2 sticks butter, softened
- 1 c. water
- 4 eggs
- ½ c. sugar
- ½ c. heavy whipping cream
- ½ t. salt
- 1 t. vanilla
- 2 T. cocoa powder
- 3 sticks butter, softened
- ½ c. Nutella
- 4 c. powdered sugar
- 1 t. vanilla
- Preheat the oven to 350 degrees. Spray two 8 inch cake pans with baking spray and dust with cocoa powder.
- To make the syrup combine the sugar, heavy whipping cream, salt, vanilla, and cocoa powder in a small saucepan. Bring to a boil over medium high heat.
- Remove from the heat and set aside to cool.
- In a large bowl combine the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Add in the melted chocolate, yogurt, butter, and eggs. Mix well until moistened and no lumps remain. Be careful not to overmix.
- Divide the batter between the two pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Using a skewer, poke holes in the cake in 1 inch intervals. Gently pour the syrup over top of the cakes and use a spoon to spread it over the top and into the holes.
- Set the cakes aside and allow to cool completely.
- To make the frosting combine the butter, Nutella, and 2 cups of powdered sugar in a large bowl. Beat with an electric mixer on low speed until creamy. Continue adding in the remaining sugar, a half cup at a time, until frosting is desired consistency. Stir in the vanilla.
- Run a knife around the cake layers to loosen them. Remove the cakes form the pans.
- Place the first layer on a cake round. Spread ¾ cup of frosting on top of the first layer and top with the second layer. Use remaining frosting to frost the top and sides of the cake.
Check out these other delicious Chocolate Cakes:
- Jolene’s Recipe Journal: Best Chocolate Cake Ever!
- A Day in the Life on the Farm: Chocolate Mug Cake
- Amy’s Cooking Adventures: Small Batch Chocolate Cupcakes
- The Redhead Baker: Fudgy Chocolate Bundt Cake
- Cindy’s Recipes and Writings: Chocolate Mocha Cream Cake
- Hezzi-D’s Books and Cooks: Chocolate Hazelnut Cake
- Culinary Adventures with Camilla: Double Chocolate Cake with Whiskey Ganache
- Palatable Pastime: Flourless Chocolate Cake
- Cooking With Carlee: Chocolate Banana Cupcakes
- Soulfully Made: Chocolate Cake with Whipped Oreo Icing