Classic Chocolate Cake with Nutella ButterCream


One can instantly divert people’s attention just by uttering the word Nutella!

This has been one of my most used recipes for birthday cakes and you’ll be seeing a lot more cakes on my blogs with the same recipe but a different decorating style each time!

I made this cake for my cousin’s 19th birthday and I decided to top the cake with a beautiful chocolate bow. It was the first time I experimented with a chocolate bow but it turned out just what I had in mind! I used the chocolate transfer sheets for it, which has to be one of the most creative things for baking! (more details on it follows in this post)





  • 2 cups Granulated Sugar
  • 1 cup Buttermilk
  • 2/3 cup Vegetable Oil
  • 1 tsp. Instant Espresso Powder
  • 1 cup Water
  • ½ tsp. Vanilla Extract
  • 3 Eggs
  • 2 cups Flour
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¾ cup Unsweetened Cocoa Powder


1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) Mix the instant espresso powder in the water and give it a stir. Set aside.

3) In a large bowl, using an electric mixer combine the sugar, buttermilk, oil, espresso water, vanilla extract and eggs. Whisk well to combine.

4) Add the dry ingredients flour, cocoa powder, salt, baking powder and baking soda. Mix together just to combine but do not over mix it.

5) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)


You can’t go wrong with Nutella! This recipe won’t let you down!


  • 1/2cup unsalted butter, softened
  • 2/3 cup Nutella
  • 1 tsp. pure vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 4 tablespoons heavy cream


1) In a medium bowl, with an electric hand mixer, cream the butter and Nutella until fully combined.

2) Add in the vanilla extract, confectioners’ sugar and heavy cream and mix on low speed until all sugar is incorporated.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick!

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!




Chocolate transfer sheets is basically embossed with cocoa butter on one side. All you have to do is spread melted chocolate over it. Once it comes in contact with the melted chocolate the pattern is transferred onto the chocolate itself and you can peel off the sheet once the chocolate sets!

you’ll be able to find chocolate transfer sheets on Amazon or eBay at very reasonable prices. However, it is not a necessity! you can easily use a normal parchment paper for the bow as well!

For the chocolate bow, I used the directions provided by ‘Sweet Dreams’:

It takes you step by step from cutting the paper strips to making the perfect loop!
bear in mind, it takes a lot of patience to work with melted chocolate, but I promise it pays off beautifully!

I’ll be posting some other of my favourite versions of this cake very soon!



One thought on “Classic Chocolate Cake with Nutella ButterCream

  1. Pingback: The Giant Cupcake 🙌🏽 | Amar's

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s