Nutella Gateau

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A decadent gateau made from layers of chocolate cake filled with a Nutella buttercream, topped with chocolate and hazelnuts. The perfect celebration cake for a Nutella lover.

Chocolate cake topped with chocolate swirls, hazelnuts, and triangular chocolate pieces on a white plate. One slice is being lifted with a golden spatula.

I created this epic Nutella Gateau recipe for my partner Jack's birthday. And boy did it go down a treat! We had all the family over to celebrate and the cake got devoured. It's very rich! You can easily get 16 slices out of this cake which makes it a great option to share with friends and family.

For another great celebration gateaux, be sure to check out the original Black Forest Gateau.

Ingredient notes:

Assorted baking ingredients on a counter include flour, sugar, cocoa, butter, eggs, Nutella, icing sugar, vanilla extract, nuts, chocolate, and baking powder.

Nutella: The star of the show! If you can't find this specific brand in the supermarket, feel free to use a non-branded chocolate hazelnut spread.
Dark chocolate: This cake is quite sweet already, therefore I like to use a dark chocolate that isn't too sweet.
Hazelnuts: I love the addition on the chunky roasted hazelnuts on top. But if you can't find them or they're too pricey, you can leave them out.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat oven to 175°C fan bake. Line 2 x 22cm cake tins. In a large mixing bowl, combine all of the wet ingredients and mix well.

Stainless steel mixing bowl containing a yellow liquid mixture on a white countertop, with colorful measuring spoons in the background.

A sieve over a bowl, white and red bowls with flour, cocoa powder, and salt and sugar on a speckled countertop.

Sift in the dry ingredients and whisk together until well combined.

A green stand mixer bowl with cocoa powder and other ingredients being mixed with a wire whisk attachment.

Chocolate cake batter in a stainless steel mixing bowl on a kitchen countertop.

Pour half of the cake mix into each cake tin and bake for 25-30 minutes, swapping the position of the cake tins in the oven after 10 minutes of baking time. When cooked the cakes should spring back to the touch or an inserted knife comes out clean. Remove the cakes from the oven and let them cool completely. You can refrigerate or pop in the freezer to speed up the cooling process.

Pouring chocolate cake batter into two round baking pans lined with parchment paper on a countertop.

Two round chocolate cakes cooling on a wire rack, with a bowl of powdered sugar and a small cup of chocolate spread nearby.

In a small tray roast hazelnuts for around 8 minutes, once cooled you can remove the shells.

Roasted hazelnuts on a plastic chopping board.

In a stand mixer cream butter until pale, add the Nutella and whip. Sift in the icing sugar one cup at a time and mix for another few minutes until light and fluffy.

Butter and melted chocolate are in a mixing bowl, being blended with a stand mixer on a wooden countertop.

Mixer blade in a bowl with chocolate and white powdered sugar being combined.

Gently melt the dark chocolate in the microwave 10 seconds at a time, stirring in between until smooth. Poor melted chocolate over a piece of baking paper on a small tray and scatter with chopped hazelnuts. Place in the fridge to set for a few minutes then cut into rough triangles with a knife. Refrigerate until fully set.

Melted chocolate on a piece of baking paper.

Chocolate hazelnut bark sliced into triangle pieces on a piece of baking paper.

When the cakes are completely cooled, slice them into two layers with a large serrated knife. Place one layer on a serving dish and add half a cup of buttercream icing between each of the 3 layers.

Two chocolate cakes sliced in half on a white bench top.

Keep about ⅔ cup of icing for piping on top of the cake and use the remaining to coat the entire sides and top. Chill in the fridge to set the icing.

A chocolate gateaux covered in buttercream icing on white plate.

A chocolate cake covered in buttercream icing on a white plate.

Gently melt the Nutella in the microwave so it's runnier and spread over the top of the cake. Chill then pipe 12 blobs around the edge of the cake with a star nozzle.

Chocolate being spread over top of a Nutella gateaux.

Chocolate buttercream being piped onto a Nutella gateaux.

Decorate with the chocolate bark, chopped and whole hazelnuts as you like.

A close up of a Nutella gateaux on a white plate.

A close up of a Nutella gateaux with chocolate shards and roasted nuts.

Refrigerate until ready to serve.

A sliced chocolate cake with layered frosting is displayed on a white cake stand. Topped with chocolate pieces, cream swirls, and nuts. A yellow cloth is draped at the base.

Recipe FAQs:

What type of oil should I use?

You can use any neutral-flavoured oil like canola, vegetable, or sunflower oil. Avoid strong-flavoured oils like olive oil as they may alter the taste.

Can I make the cakes in advance?

Yes! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them in the fridge or freezer.

Storage:

The cakes can be made ahead of time and frozen if you like. Once the cakes have cooled completely, cut them in half and wrap each of the four cakes in cling film then store in the freezer for up to 3 months.

Store your cake in an airtight container in the fridge for up to 5 days.

Top tips:

When you are melting the chocolate, go gently. I remember my cooking teacher saying that a bar of chocolate melts in your pocket so you don't have to get it very hot, it just needs some time and lots of stirring. Overheating will cause the chocolate to split or burn and you'll have to start again with new chocolate.

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Yield: 16 pieces

Prep Time: 40 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 3 hours 10 minutes

Layers of dark chocolate filled with a Nutella buttercream then topped with chocolate shards and roasted hazelnuts.

Ingredients

Wet

60g butter, melted
½ cup oil, non-flavoured
1 ¾ cups hot water
2 cups sugar, 450g
1 Tbsp vanilla essence
2 eggs

Dry

2 ½ cups of flour
½ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Buttercream

200g of butter, room temp
200g of Nutella
3 cups icing sugar, 380g

Decoration

85g dark chocolate
⅓ cup roasted hazelnuts
150g Nutella

Instructions

Preheat oven to 175°C fan bake. Line 2 x 22cm cake tins.
In a large mixing bowl, combine all of the wet ingredients and mix well. Sift in the dry ingredients and whisk together until well combined.
Pour half of the cake mix into each cake tin and bake for 25-30 minutes, swapping the position of the cake tins in the oven after 10 minutes of baking time. When cooked the cakes should spring back to the touch or an inserted knife comes out clean.
Remove the cakes from the oven and let them cool completely. You can refrigerate or pop in the freezer to speed up the cooling process.
In a small tray roast hazelnuts for around 8 minutes, once cooled you can remove the shells.
Nutella buttercream: In a stand mixer cream butter until pale, add the Nutella and whip. Sift in the icing sugar one cup at a time and mix for another few minutes until light and fluffy.
Chocolate hazelnut bark: Gently melt the dark chocolate in the microwave 10 seconds at a time, stirring in between until smooth. Poor melted chocolate over a piece of baking paper on a small tray and scatter with chopped hazelnuts. Place in the fridge to set for a few minutes then cut into rough triangles with a knife. Refrigerate until fully set.
Assembly: When the cakes are completely cooled, slice them into two layers with a large serrated knife.
Place one layer on a serving dish and add half a cup of buttercream icing between each of the 3 layers. Keep about ⅔ cup of icing for piping on top of the cake and use the remaining to coat the entire sides and top. Chill in the fridge to set the icing.
Gently melt the Nutella in the microwave so it’s runnier and spread over the top of the cake. Chill then pipe 12 blobs around the edge of the cake with a star nozzle. Decorate with the chocolate bark, chopped and whole hazelnuts as you like. Refrigerate until ready to serve.

Notes

Wait until the cakes are completely cool before cutting. It makes it easier as they are set firmer and are easier to handle and cut without breaking apart. You’ll end up with a tidier looking cake in the end.

Melting the chocolate - go gently, I remember my cooking teacher saying that a bar of chocolate melts in your pocket so you don’t have to get it very hot, it just needs some time and lots of stirring. Overheating will cause the chocolate to split or burn and you’ll have to start again with fresh chocolate.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 636Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 59mgSodium: 459mgCarbohydrates: 86gFiber: 3gSugar: 66gProtein: 5g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya