• Serves 12
  • 25 mins prep
  • 105 mins cook

Nutella chocolate cake

Triple tested. For your success every time.

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.


Nutella chocolate cake

  • 1/2 cup (50g) cocoa powder
  • 1/2 cup (125ml) boiling water
  • 185 g butter, softened
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup (165g) nutella
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 3/4 cup (180ml) buttermilk

Nutella frosting

  • 1 cup (330g) nutella
  • 200 g 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.
  5. Meanwhile, make frosting: 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.

Average rating

43 ratings
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