Ultra-moist chocolate cake perfectly paired with chocolate hazelnut spread!

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These chocolate hazelnut cake slices have two layers of moist chocolate cake, a layer of rich Nutella hazelnut spread, and two layers of creamy hazelnut buttercream. They are beautiful, decadent, delicious, and perfect for any special occasion. I use Nutella, but you can use your favorite chocolate hazelnut spread. Each part of the cake can be made ahead, so you’ll save a ton of time when it’s time to put it all together. Oh, and don’t forget to make a double batch of pastry cream while you’re at it. It’s the perfect snack with berries!

Why you’ll make these for every special occasion

Moist chocolate cake layers
Fudge-like chocolate hazelnut spread
Silky smooth buttercream
Beautiful, decadent, delicious cake slices that will impress everyone!

Chocolate hazelnut ingredients

For the Cake

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Semi-sweet chocolate –dark would be good too
Prepared hot coffee –make just a little extra in the morning to prepare
Light olive oil –or any light vegetable oil
Granulated sugar
Eggs
Plain yogurt –any flavoring will change the flavor of your cake and make it too sweet
Milk
Pure vanilla extract
Baking soda –this is what makes the cake really soft

The Pastry Cream

Whole milk –milk with less fat may cause your pastry cream to be runny
Cornstarch
Granulated sugar
Salt
Egg yolks
Heavy cream
Pure vanilla extract –good quality for the best flavor

For the Coffee Syrup

Granulated sugar
Water
Instant coffee –whatever brand you prefer
Pure vanilla extract

For the Buttercream

Unsalted butter –softened
Confectioner’s sugar
Pure vanilla extract
Cool Pastry cream
Nutella –or your favorite chocolate hazelnut cream

A slice of chocolate cake with Nutella buttercream.

How to make Chocolate Nutella Slices

Make the chocolate cake:

Preheat the oven to 350 °F, 180 °C.
Whisk together the cocoa powder, flour, salt, and baking powder in a bowl and set aside.
Next, combine the chocolate with the hot coffee in a bowl or pitcher and whisk together until the chocolate melts. Set aside.
In a large mixing bowl, whisk together the eggs, sugar, and oil.
Then, add the yogurt, baking soda, vanilla, milk, and coffee mixture to the mixing bowl.
Whisk together until smooth.
Add the flour mixture in a few batches until incorporated.
Grease 2- half-sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.
Divide the cake batter equally between the two pans and bake for 22-25 minutes.
The cakes are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Cool the cakes, remove the parchment paper and wrap them with plastic wrap.
Place the cakes in the freezer to freeze for easier cake assembly.

Baker’s tip!! Use an ice cream scoop or measuring cup to help you divide the batter equally.

Make the Pastry Cream:

Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot.
Combine the yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth.
Add a small amount of the hot milk to the egg mixture and whisk together to temper.
Then, pour the egg mixture into the pot with the milk and constantly whisk until it comes to a boil and thickens.
Remove from the heat and whisk in the vanilla extract.
Transfer the pastry cream to a bowl and cover with plastic wrap to avoid a skin from forming.
Allow the cream to cool and refrigerate for up to 3 days.

Make the Coffee Syrup:

In a small saucepan, combine the sugar, coffee, and water and bring to a boil.
Once the sugar has dissolved, remove it from the heat and stir in the vanilla extract.
Allow the syrup to cool completely

Make the Nutella Buttercream:

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, confectioner’s sugar, and vanilla extract.
Beat on low speed until smooth, then increase the speed to high and beat for another minute until fluffy.
Add the cooled pastry cream in a few batches to the butter while the machine runs on medium speed.
Beat until smooth and fluffy, making sure to scrape down the sides of the mixing bowl.
Add the Nutella and beat until smooth.
Then, taste and add more Nutella to achieve the desired flavor.
Transfer some of the buttercream into a pastry bag fitted with a large open star tip.

Assemble the Cake:

Baker’s tip!! It is best to work with the cake while it is frozen.

Place one cake onto a board or the back of a baking pan covered with parchment paper.
Brush the cake with a generous amount of coffee syrup.
Then, pipe a Nutella buttercream border with the icing.
Spread a thin layer of Nutella in the center and top with Nutella buttercream or pastry cream (it’s up to you!).
Spread the cream over the Nutella and top with the other cake.
Brush the cake with coffee syrup.
Frost the cake with the buttercream and drizzle Nutella on top to create a decorative pattern.
Chill the cake in the freezer for 30 minutes.
Then, cut into serving portions

Make ahead for easy assembly

Making this cake from scratch would take the whole morning, so I recommend you make each part ahead of time. It makes assembling the cake quick and easy. Once you put the cake in the freezer, it will stay fresh for up to two months. Closer to time, the syrup stays fresh in the refrigerator for up to a week, and the cooled pastry cream can be refrigerated for up to three days.

Freezing individual cake slices

Yes, you can freeze the individual assembled cake slices for up to 2 months. All you have to do is place them on a baking tray or in a freezer-safe storage container. Once they have been frozen solid, wrap each slice in a few layers of plastic wrap and keep frozen for up to 2 months. Then, thaw the slices overnight in the refrigerator or for about 30 minutes at room temperature.

Serve!

When you put strawberries with chocolate and hazelnut, it tastes like the perfect crepe. So, I love to decorate each cake slice with a swirl of buttercream on top with a strawberry slice. You can put them on your favorite serving platter or cake pedastal to create a beautiful presentation and serve with hot Greek coffee. Impressive and delicious. Kali Orexi!

More Cake Recipes:

Chocolate Nutella Cake Slices

Yield: Serves 10

Ultra moist chocolate cake layers filled with nutella and and a creamy nutella buttercream. Perfect for any special occasion!

Ingredients

For the Cake:

2 and 1/2 cups all-purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 ounces semi-sweet chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil or vegetable oil
3 cups granulated sugar
3 eggs
1 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking soda

The Pastry Cream:

4 cups whole milk
8 tablespoons (1/2 cup) cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup heavy cream
3-4 teaspoons pure vanilla extract

For the Coffee Syrup:

1 cup granulated sugar
1 cup water
1-2 teaspoons instant coffee
1 teaspoon pure vanilla extract

For the Buttercream:

1 pound unsalted butter, softened
1 cup confectioner's sugar
2 teaspoons pure vanilla extract
2 cups of pastry cream
1 cup of Nutella or your favorite chocolate hazelnut cream

Instructions

Make the chocolate cake:

Preheat the oven to 350 °F, 180 °C.

Combine the cocoa powder, flour, salt, and baking powder in a bowl. Whisk together and set aside.

Combine the chocolate together with the hot coffee in a bowl or pitcher. whisk together until the chocolate melts. Set aside.

In a large mixng bowl, combine the eggs, sugar, oil and whisk together. Add the yogurt, baking soda, vanilla, milk, and coffee mixture. Whisk together until smooth.

Add the flour mixture in a few batches until incorporated.

Grease 2- half sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.

Divide the cake batter equally between the two pans and bake for 22-25 minutes. The cakes are ready when a toothpick that has been inserted in the center comes out clean or with a few moist crumbs attached.

Cool the cakes, remove the parchemnt paper and wrap them with plastic wrap. The cakes can be stored in the freezer for 2 months.

Make the Pastry Cream:

Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot. Combine the yolks, remaining sugar, cream, and cornstarch together in a bowl and whisk together until smooth.

Add some of the hot milk to the egg mixture and whisk together. Pour the egg mixture into the pot with the milk and whisk together until it comes to a boil and thickens.

Remove from the heat and add the vanilla extract. Whisk together. Transfer the pastry cream to a bowl and cover with plastic wrap. Allow the cream to cool and refrigerate up to 3 days.

Make the Coffee Syrup:

In a small saucepan, combine the sugar, coffe, and water and bring to a boil. Once the sugar has dissolved remove from te heat and add the vanilla and stir together. Allow the syrup to cool completely. It can be stored in the refrigerator for up to a week.

Make the Nutella Buttercream:

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, confectioner's sugar, and vanilla extract. Beat on low speed until smooth and then increase the speed to high and beat for another minute until fluffy.

Allow the pastry cream to come to room temperature and add it in a few batches to the butter while the machine is running on medium speed. beat until smooth and fluffy. Make sure to scrape down the sides of the mixing bowl. Add the Nutella and beat until smooth. Taste and add more nutella to achieve desired flavor. Transfer some of the buttercream into a pastry bag that has been fitted with a large open star tip.

Assemble the Cake:

Note: it is best to work with the cake while it is frozen.

Cut the cake into 2 equal portions. Place one portion onto a board or the back of a baking pan that has been covered with parchment paper.

Brush the cake with a generous amount of coffee syrup.

Pipe a Nutella buttercream border with the icing.

Spread a thin layer of Nutella in the center and top with pastry cream or with Nutella buttercream (it's up to you!). Spread the cream over the Nutella and top with the other half of the cake.

Brush the cake with coffee syrup. Frost the cake with the buttercream and drizzle Nutella on top to create a decorative pattern.

Chill the cake in the freezer for 30 minutes.

Cut into serving portions and decorate each slice with a swirl of buttercream and a strawberry slice.

Serve! kali Orexi!

Notes

Freezer Instructions: The cake slices can be assembled and then frozen for up to 2 months. Plac ethem on a baking tray or in a freezer-safe storage container. Once they have been frozen solid, wrap in a few layers of plastic wrap and keep frozen for up to 2 moths. Thaw the slices either overnight in the refrigerator or for about 30 minutes at room temperature.

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