Nutella Fudge Cake - Gooey Chocolate Hazelnut layered Cake
Indulge in the ultimate chocolate lover's dream with this Nutella Fudge Cake! Imagine a rich, gooey chocolate cake that melts in your mouth, layered with smooth Nutella ganache, and crowned with a generous sprinkle of toasted hazelnuts. This decadent dessert combines the irresistible flavors of chocolate and hazelnut in every bite, creating a cake that's perfect for any occasion. And the best part? This recipe can be made completely eggless, making it accessible to all chocolate aficionados. Whether you're celebrating a special moment or simply treating yourself, this Nutella Fudge Cake is sure to satisfy your sweetest cravings. Follow the simple chocolate Nutella cake recipe which can be made eggless to win hearts!
Happy Baking!
Servings: 6-inch cake
Prep Time: 30-45 mins
Baking Time: 45 mins
Chilling Time: 5-7 hours
Total Time: 6-8 hours
Ingredients:
Cake layer- you can choose eggless or a recipe with egg
Eggless- click here for the recipe (follow the cupcake/cake recipe)
Egg- click here for the recipe (follow the cupcake recipe)
Nutella Ganache:
1.75-2 cups nutella
3/4-1 cup heavy cream
1 tbsp butter
To layer & garnish:
1/2 cup grated milk chocolate
1/3 cup roasted chopped hazelnut
Directions:
Prepare the cake layer as per the recipes linked above. Once the cake is baked let it cool slightly and then unmold it. Cling wrap the cake when cooled and refrigerate it for 1-2 hours.
Nutella Ganache: Once the cake is almost done cooling in the fridge, prepare the ganache. Heat cream slightly in a saucepan or microwave. In a heat-proof bowl add nutella and then pour 3/4th cup of the cream over the nutella. Use a whisk start whisking it together till combined. If needed add more cream 1 tbsp at a time. Once it is mixed in and smooth add the butter and combine. Let it cool for 10-15 mins at room temperature before layering.
Slice the cake into 3 thin layers.
Assemble:
Place the base cake layer on a plate/board.
Layer 3-4 tbsp ganache to form a thick layer of ganache.
Sprinkle 1/2 of the milk chocolate over it.
Sandwich with a cake layer and repeat till the last cake layer.
Frost the entire cake with a thin coat of ganache, called the crumb coat. Let it chill in the fridge for 2-3 hours.
Frost the entire cake with all the remaining ganache.
Decorate with roasted chopped hazelnuts around the rim and base of the cake.
Chill for 1-2 hours. Let it sit for 20-30 mins at room temperature till the ganache is slightly softer then serve.
Notes/Tips:
Let the cake cool in the fridge before frosting.
Add more cream to the ganache 1 tbsp at a time.
This ganache will set in the fridge but it is softer than regular ganache.
Crumb coating the cake is a must!
Roasting the hazelnut is a must. I dry-roasted them on medium heat while stirring constantly.
