Description
A decadent Nutella Layer Cake made with toasted hazelnuts, a rich chocolate cake, and a creamy mascarpone Nutella filling, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup ground toasted hazelnuts
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup sunflower oil (or vegetable oil)
- 3 large eggs, room temperature
- 1 tbsp instant espresso powder dissolved in 2 tbsp hot water
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups mascarpone cheese, room temperature
- 1 cup Nutella
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1 1/2 cups unsalted butter, softened and cubed
- 1/2 cup Nutella
- 1 tsp vanilla extract
- 1 cup chopped toasted hazelnuts (for decoration)
- Chocolate shavings (for decoration)
- Fresh berries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, sift flour, ground hazelnuts, cocoa, baking powder, and salt. Whisk to combine.
- In another bowl, whisk sugar and oil. Add eggs one at a time, then espresso mixture and vanilla.
- Add dry ingredients to wet alternately with milk, starting and ending with dry. Mix just until combined.
- Divide batter into pans and bake for 30–35 minutes. Cool 10 minutes in pans, then transfer to wire racks to cool fully.
- For the filling: Beat mascarpone, Nutella, powdered sugar, vanilla, and salt until creamy. Chill 20 minutes.
- For the buttercream: Boil sugar and water to 240°F (115°C). Meanwhile, beat egg whites to soft peaks.
- Slowly pour hot syrup into egg whites while mixing. Beat until glossy and cooled (10 minutes).
- Add butter, a few cubes at a time, then Nutella, vanilla, and salt. Beat until smooth.
- Slice each cake layer in half to make 4 thin layers.
- Layer cakes with mascarpone filling between each layer (3 layers of filling).
- Crumb coat the cake with buttercream and chill 20 minutes.
- Frost the entire cake smoothly. Press chopped hazelnuts onto the bottom third of the cake.
- Pipe decorative swirls on top. Garnish with chocolate shavings and berries if desired.
Notes
- Use gluten-free flour blend to make this cake gluten-free.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Bring cake to room temperature before serving for best texture.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
Keywords: Nutella layer cake, chocolate hazelnut cake, mascarpone filling, special occasion dessert