Can it be real? Ultimate Chocolate Nutella Cake is one of the best chocolate cake recipes that we have ever tried. The cake is so delicious and decadent, that it even seems a sin to eat it. And best of all, it”bakes” on the stove!
This beautiful cake features four layers of moist and rich chocolate cake with a generous and luscious Nutella filling and frosting. It’s delicious and hilarious at the same time. You’ll see when you read the recipe…it’s simply nutty and chocolatey. Delish!
To “bake” the cake, we used our Induction Cooker. Rena Ware cookware conducts heat very efficiently, so it is important to remove the cake from the utensil as soon as it is done, otherwise it will continue to cook and the bottom may burn.
Cooking times can vary slightly, depending on whether you use a gas, electric, or induction stove or cooker. The first time you make this cake, keep track of how long it takes to “bake” so you know for the next time you make it.
Ingredients for the cake:
1 cup plain yogurt
⅓ cup vegetable oil
⅔ cup of strong brewed coffee
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups flour
1 ⅔ cups sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsweetened cocoa powder
Ingredients for the frosting:
½ cup Dutch-process cocoa powder
2 sticks unsalted butter at room temperature
½ cup hot water
½ cup powdered sugar
6 oz dark chocolate, melted
1 jar Nutella
Hazelnuts, finely chopped
In a medium bowl, add the yogurt, oil, coffee, eggs and vanilla extract, and mix with the help of the Combination Wisk from our Kitchen Tool Set. In a larger bowl, add the flour, sugar, baking soda, baking powder, salt and cocoa powder. Mix with a Spoonula, add the wet ingredients and continue mixing, making sure to incorporate all of them.
Grease the utensils with butter. You can use two 1.5 Litre utensils, two 2 Litre utensils, or one 1.5 Litre and one 2 Litre utensil.
Divide the batter in half, pour into the greased utensils and cover with the valve closed. Place one of the utensils on the Induction Cooker and cook at the lowest temperature for 37 minutes. Turn off the heat and leave the cake there for 4 more minutes. To check if it is fully cooked, insert a toothpick into the center, and if it comes out clean, it means that it is ready.
Remove from the utensil and let cool completely on a rack. Repeat the “baking” process with the other half of the batter.
While the cakes are cooling, prepare the frosting. Mix the cocoa powder with water. Use a mixer and beat the butter until smooth. Add the powdered sugar and the melted chocolate and continue beating. Add the Nutella and the cocoa mixture, and beat until the ingredients are completely combined.
To make this recipe the way you see it in these photos, simply take each cake and cut it in half using a serrated knife to make a total of 4 even layers. We put some pieces of parchment or waxed paper on the edges of the tray or plate where we will serve the cake, so that it won’t get dirty while we apply the frosting.
This cake is super easy to decorate once you’ve cut your four layers. Place the first one on the tray or plate, and with the help of an offset spatula, cover with Nutella mixture. Place the second layer on top and repeat, finishing with the fourth layer. Frost the entire cake and smooth the surface with the spatula. Sprinkle the top with the chopped hazelnuts, and carefully remove the parchment or waxed paper.
If desired, you can also decorate with fresh raspberries and mint leaves. We think this is among the easiest of homemade cakes. If you’re a chocoholic like us, this will be like a chocolate hazelnut dream for you!
This beautiful decadent cake is worthy of any special celebration. We are just in love with it, and hope you will find a reason to make it for your friends and family soon. Remember, you don’t require any special decorating equipment or skills!