Chocolate Cake with Nutella Buttercream

The best and most decadent one layer Chocolate Nutella Cake! It is simple to make, beautifully decorated, and a great cake to celebrate with loved ones- Chocolate and Nutella cake topped with Nutella buttercream.

PREP TIME: 30

COOK TIME: 45

TOTAL TIME: 1 15

SERVINGS: 10 slices

CALORIES: 450 kcal

INGREDIENTS:

Chocolate Nutella Cake

1 ¼ cup all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter – room temperature
3 tablespoons Nutella hazelnut spread
1 egg – room temperature
½ tablespoon vanilla extract
1 cup buttermilk – room temperature

Nutella Buttercream

1 ¼ cups powdered sugar
3 tablespoons unsweetened cocoa powder
½ cup unsalted butter – room temperature (1 sticks)
¼ cup Nutella hazelnut spread
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon heavy whipping cream – cold
½ cup toasted hazelnuts – whole and/or lightly chopped (for decorating) If Required.

INSTRUCTIONS:

How to Make Chocolate Nutella Cake

Preheat oven to 350 °F and center your oven rack.
Prepare an 9 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking, and dust the interior of the cake pan with additional unsweetened cocoa powder. Discard any excess cocoa powder and set aside.
In a medium sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer, cream together the room temperature unsalted butter and granulated sugar until pale in color and fluffy (about 5 minutes at medium- high speed). Scrape down bowl with a spatula as needed.
Add Nutella hazelnut spread and beat on medium speed until incorporated (about 2 minute).
Add egg and beat on medium speed until incorporated (about 1 minute).
On low speed, alternate adding the dry ingredients and the buttermilk. Between each addition scrape down the bowl. It should go like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.
Pour chocolate Nutella cake batter into the prepared cake pan. Smooth it out into an even layer.
Bake for 30-45 minutes. A toothpick inserted into the cake comes out with few crumbs.

NOTE: Oven temperatures and times may vary. Begin checking your cake around the 30 minute mark and add 5 minutes as needed.
Remove from the oven and immediately run a thin knife around the cake to detach it from the pan. Allow the cake to cool for 10 minutes inside the pan.
- Carefully remove the cake from the cake pan and allow it to cool completely.
How to Make Nutella Buttercream
- On medium-high speed beat together room temperature unsalted butter for 2 to 3 minutes. It should be light in color and smooth.
- Add Nutella hazelnut spread, vanilla extract, and salt. Beat on medium speed until fully incorporated, 1 to 2 minutes.
- Add unsweetened cocoa powder. Beat on low speed until incorporated, 1 minute.
- Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute.
- Scrape down the bowl before adding the remaining powdered sugar. Beat on low speed until it is fully absorbed in the frosting, about 1 minute.
- While the buttercream continues to whip together, slowly pour in the heavy whipping cream. Continue to beat on low until it has been incorporated.
  
  NOTE: If the frosting is too thick, add an additional ½ tablespoon of heavy whipping cream at a time until desired consistency.
- Using a spatula, fold the Nutella buttercream by hand a few times to smooth it out even more.
Decorating the One Layer Chocolate Nutella Cake
- Place the completely cooled cake on a serving plate or cake plate.
- Spread the Nutella Buttercream over the top of the cake until it is in an even layer.
- Sprinkle the chopped toasted hazelnuts over the outer edge of the cake.
- Cut into 10 equal pieces and serve.