Chocolate Cake with Chocolate Glaze Drizzle on a gold and white marble cake stand in an outdoor setting.
Photography, Art Direction and Food Styling: Anthony Contrino

I’m not usually a chocolate person, but this cake is the exception.  The moist, chocolatey cake combined with the decadent and velvety buttercream is a match made in heaven.   This is not the time to use a bougie Chocolate-Hazelnut spread – whip out the Nutella!  If making a layer cake is too much of a hassle, check out the cupcake version of this recipe!

Chocolate Cake with Nutella Buttercream

Prep Time: 45 minutes
Cook Time: 1 hour
Inactive: 2 hours
Servings: 12



  • ¾ cup high-quality cocoa powder
  • 1 ½ cups sugar
  • ½ cup light brown sugar
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup whole milk, room temperature
  • 1 cup freshly brewed coffee or boiling water


  • 7 large egg whites
  • 1 ½ cups sugar
  • ½ teaspoon kosher salt
  • 1 ¼ pounds (5 sticks) unsalted butter, room temperature, but not overly softened
  • 1 cup chocolate-hazelnut spread


  • cup heavy cream
  • 1 tablespoon corn syrup
  • 1 cup 5-ounces dark chocolate, rough chopped , (58-65%)


  • MAKE THE CAKE: Preheat the oven to 350 degrees. Line two 8-inch round cake pans with parchment paper and grease with nonstick spray.
  • In the bowl of a stand mixer, using the paddle attachment, mix the cocoa powder, sugar, brown sugar, flour, baking powder, baking soda and salt until well combined.
  • In a 4-cup measuring cup, whisk the eggs, oil, vanilla and whole milk until emulsified.
  • With the mixer on medium-low, slowly drizzle the egg mixture into the dry ingredients to form a thick batter.
  • Add the hot coffee in four additions, waiting until each addition is fully incorporated before adding the next. Use a spatula to scrape the sides and bottom of the mixer bowl to ensure all ingredients are well combined.
  • Divide the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, for 40 to 45 minutes.
  • Let cool for 15 minutes. Carefully run an offset spatula around the edge of the cake pan, then flip out the cakes, remove the parchment and transfer to a cooling rack; cool completely.
  • MAKE THE BUTTERCREAM. Bring a small saucepan filled with 1-inch of water to a simmer.
  • Meanwhile, in the bowl of a stand mixer, whisk the egg whites, sugar and salt to combine.
  • Place the mixing bowl over the simmering water and whisk until the mixture is thickened, very warm to the touch and the sugar is completely dissolved, about 4 minutes.
  • Transfer the bowl to the stand mixer and whip, with the whisk attachment, on medium for 2 minutes. Increase the speed to high and whip until the bowl is room temperature and stiff peaks form.
  • Reduce the speed to medium-high and add the butter, a tablespoon at a time, and whip until fully incorporated and thickened.
  • Switch to the paddle attachment and beat until smooth.
  • Add the Nutella and mix, scraping the sides and bottom of the bowl, as needed, until well combined.
  • To ASSEMBLE. Trim the tops of the cake to create a flat surface.
  • Cut each cake in half to create a total of four layers.
  • Secure an 8-inch cake board to a rotating cake stand with a dab of the buttercream.
  • Place a cake layer onto the board.
  • Using an offset spatula, spread 1 ⅓ cups of the buttercream over the cake layer.
  • Repeat twice more.
  • Top with the remaining cake layer, bottom side up.
  • Crumb coat the cake with a light layer of the buttercream.
  • Refrigerate the cake for 1 hour or freeze for 30 minutes.
  • Meanwhile, place 1 cup of the buttercream into a piping bag fitted with a medium-sized star tip; set aside.
  • Frost the tops and side of the cake with the remaining buttercream.
  • Refrigerate for 30 minutes or freeze for 15 minutes.
  • Meanwhile, MAKE THE CHOCOLATE GANACHE. Place the chocolate in a heatproof medium-sized bowl.
  • In a small saucepan, bring the heavy cream and corn syrup to a steady simmer.
  • Pour the hot cream mixture over the chocolate, let sit for 2 minutes, then whisk until completely melted and smooth.
  • Transfer the chocolate to a squeeze bottle.
  • Drizzle the chocolate where the top and side of the cake meet, allowing it to drip down the sides.
  • Pour a puddle of the ganache onto the top of the cake and spread it evenly with an offset spatula.
  • Let the ganache set for 10 to 15 minutes before piping florets along the rim of the top of the cake. Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving.
Course: Dessert
Author: Anthony Michael Contrino