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Lazy Chocolate Nutella Cake Recipe – A rich and fudgy chocolate cake layered with creamy Nutella, crunchy roasted hazelnuts, and a silky chocolate ganache.

I created this Chocolate Nutella Cake recipe because I was feeling lazy, had Nutella sitting on my counter, and wanted an easy but ridiculously fudgy chocolate cake. And guess what? It turned out to be one of my favorite chocolate cake recipes ever. This lazy chocolate Nutella cake recipe is made with moist chocolate cake layers, creamy Nutella frosting, crunchy chopped hazelnuts, and a smooth Nutella ganache. It’s rich, it’s indulgent, and it’s for all my fellow Nutella lovers who want chocolate hazelnut flavor in every single bite.

Why You’ll Love This Recipe

For Nutella lovers – This cake is basically a love letter to Nutella.
The easiest way to impress – No fancy decorating skills needed, just spread, stack, and drizzle.
Moist chocolate cake layers – Rich chocolate flavor with a soft, fudgy texture.
Perfect balance of textures – Creamy Nutella frosting, crunchy chopped hazelnuts, and silky Nutella ganache.

Ingredients – Lazy Chocolate Nutella Cake Recipe

For the Chocolate Cake

Next, This fudgy chocolate cake is simple but packed with chocolate flavor thanks to natural cocoa powder and hot water.

Eggs, room temperature – For structure and richness.
Granulated sugar & brown sugar – A mix of both keeps the cake soft and moist.
Purpose flour – The base for the cake.
Baking powder & baking soda – The key ingredients that help the cake rise.
Dutch-process cocoa powder – Adds a deep, rich chocolate flavor.
Vegetable oil – Keeps the cake extra moist.
Vanilla extract – Enhances all the flavors.
Hot water – Blooms the cocoa for a more intense chocolate taste.
Nutella – The rich, creamy star of this cake.
Chopped hazelnuts – Adds a little crunch and enhances the chocolate hazelnut flavor.

The final chocolate ganache layer makes everything extra dreamy.

Heavy cream – Warms the chocolate and makes the ganache smooth.
Semisweet chocolate chips – Melt into the most perfect drizzle.

Step-by-Step Instructions

Bake the Cake

Preheat your oven to 325°F. Spray 8-inch cake pan with cooking spray, line with parchment paper, and spray again.
In a large mixing bowl, whisk together the dry ingredients: purpose flour, granulated sugar, brown sugar, dutch-process cocoa powder, baking powder, and salt.
In a medium bowl, whisk the wet ingredients: eggs, sour cream, vegetable oil, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, mixing on low speed with a handheld mixer or a bowl of a stand mixer until just combined.
Add the hot water and mix on medium speed until smooth.
Divide the chocolate cake batter evenly between the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Roast the Hazelnuts

Preheat the oven to 425°F. Spread chopped hazelnuts on a parchment-lined baking sheet, drizzle with a little oil, and bake for 10 minutes until toasted. Let them cool completely.

Make the Nutella Ganache

Heat the heavy cream in a microwave-safe bowl until hot but not boiling.
Add the chocolate chips and let sit for 3 minutes, then stir until smooth. Cover with plastic wrap and let it thicken slightly before using.

Assemble the Cake

Once the cake is completely cool, use a serrated knife to slice each cake in half horizontally, creating two layers. Chilling the cake beforehand makes this easier.
Place the first cake layer on a plate or cake stand. Spread a thick layer of Nutella frosting (just Nutella!) over the top.
Sprinkle a generous amount of chopped hazelnuts over the Nutella frosting and gently press them in.
Repeat with the remaining cake layer, stacking them evenly.
Pour the Nutella ganache over the top of the cake, using an offset spatula to spread it to the sides of the cake and top of the cake
Sprinkle more chopped hazelnuts on top, and if you’re feeling fancy, add some Ferrero Rocher for extra chocolate hazelnut flavor!

Tips and Tricks – Lazy Chocolate Nutella Cake

Read the recipe first – Nothing worse than realizing halfway through that you’re missing a key ingredient!
Use high-quality pans and ingredients – The better the cocoa powder, Nutella, and chocolate, the better the cake. Good cake pans also help with even baking.
Be gentle when spreading the Nutella and ganache – If you press too hard, the cake layers may tear. A piping bag is a great option if you want more control!
Make ahead: Bake the cake layers the next day for easy assembly. Wrap in plastic wrap and store in an airtight container.
Freezing tip: Wrap individual cake layers in a freezer bag and store for up to 3 months.
Chill before slicing: If you want clean cake slices, chill the whole cake for 30 minutes before cutting with a serrated knife.

Recommended Tools

Whisk
8-inch cake pans
Offset spatula
Measuring cup
Serrated knife
Piping bag (optional, for clean spreading)

FAQs – Lazy Chocolate Nutella Cake

Can I make this as cupcakes?
Yes! This makes amazing Nutella cupcakes—just adjust the baking time to 18-20 minutes.

Do I need a crumb coat?
Nope! This is a lazy girl chocolate Nutella cake recipe, so no need for a crumb coat—just pile on that Nutella frosting and Nutella swirls!

How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze slices in a freezer bag for up to 3 months.

What’s the best way to reheat this cake?
Let it sit at room temperature for 20-30 minutes or microwave for 10 seconds to soften the buttercream frosting and chocolate ganache.

Storing and Freezing Instructions

Short-term: Store in an airtight container at room temperature for a day or in the fridge for up to 5 days.
Freezing: Wrap the whole cake or individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature before serving.

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Recipe

Lazy Girl Chocolate Nutella Cake Recipe

Molly Murphy

A rich and fudgy chocolate cake layered with creamy Nutella, crunchy roasted hazelnuts, and a silky chocolate ganache.

Print Recipe Pin Recipe

Course cake

Cuisine American

Servings squares

Ingredients

For the chocolate cake

2 eggs room temperature
½ cup buttermilk room temperature
½ cup hot water
¼ cup vegetable oil
1 cups all-purpose flour
¾ cups granulated sugar
½ cup dark cocoa powder
1 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
2 teaspoons pure vanilla extract

For the filling

Nutella
2 cups Hazlenuts

For the chocolate ganache:

1 cup semisweet chocolate chips or chopped chocolate
½ cup heavy cream

Instructions

Preheat the oven to 325°F. Spray an 8×8-inch square cake pan with cooking spray, line it with parchment paper, and spray again. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
In a medium bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until smooth.
Gently pour the wet ingredients into the dry ingredients and mix just until combined, ensuring no flour streaks remain. Use a rubber spatula to scrape the bottom of the bowl and make sure everything is evenly incorporated.
Pour the batter into the prepared pan, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with only a few crumbs.
Let the cake cool completely for 15 minutes on the counter and then transfer it to the fridge for 45 minutes or the freezer for 20 minutes.

For the Hazelnut Filling

Preheat the oven to 425°F. Line a sheet pan with parchment paper and spread the hazelnuts evenly across the pan. Sprinkle with salt and a small amount of oil.
Bake for 10 minutes until roasted, then let them cool completely for about 10 minutes. Roughly chop the hazelnuts.

Make the Chocolate Ganache

Once ready to assemble, prepare the ganache.
Place the heavy cream in a medium microwave-safe bowl and heat until hot and slightly bubbly, about 30 seconds. Check and heat longer if needed.
Remove from the microwave and add the chocolate. Let it sit for at least 3 minutes, covering it with plastic wrap to help speed up the process. Stir until smooth and fully melted.

Assembly

Once the cake is completely cool, use a serrated knife to cut it in half horizontally to create two layers. Chilling the cake beforehand will make this easier.
Spread about ¾ of a container of Nutella evenly over the bottom cake layer using an offset spatula, making sure to reach the edges. Sprinkle a generous amount of the roasted, chopped hazelnuts over the top and gently press them in.
Place the second cake layer on top, then pour the chocolate ganache over the cake, spreading it evenly with an offset spatula. Sprinkle the remaining hazelnuts on top. If desired, finish with a pinch of flaky salt.

Keyword nutella, cake, chocolate

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Lazy Chocolate Nutella Cake Recipe