Nutella chocolate cake

This is one of The Australian Women's Weekly's go-to chocolate cakes. It’s moist and light and very chocolatey, making it a great recipe for a special occasion or afternoon tea.

  • 25 mins preparation
  • 1 hr 45 mins cooking
  • Serves 12
  • Print


Nutella chocolate cake
  • 1/2 cup (50g) cocoa powder
  • 1/2 cup (125ml) boiling water
  • 185 gram butter, softened
  • 1 1/2 cup (330g) caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup (165g) nutella
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 3/4 cup (180ml) buttermilk
Nutella frosting
  • 1 cup (330g) nutella
  • 200 gram dark chocolate, melted, cooled


Nutella chocolate cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan; line base and side with baking paper.
  • 2
    Stir cocoa and the water in a small heatproof jug until cocoa dissolves. Cool 10 minutes.
  • 3
    Beat butter, sugar and extract in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then cocoa mixture and Nutella until combined (mixture may look curdled at this stage). Beat in sifted dry ingredients and buttermilk, in two batches, until smooth. Spread mixture into pan.
  • 4
    Bake cake for 1 and 1/4 hours or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
Nutella frosting
  • 5
    Meanwhile, gently combine Nutella and cooled melted chocolate in a medium bowl. Stand at room temperature, stirring occasionally, or until mixture is spreadable (frosting will firm slightly when spreading).
  • 6
    Spread frosting over top and side of cooled cake.


Un-iced cake suitable to freeze. Not suitable to microwave.