Nutella Cheesecake Cake - Baking Cherry

Nutella Cheesecake Cake

Cake Recipes, Cheesecake Recipes

Nutella Cheesecake Cake. A fluffy chocolate cake, moistened with a Nutella syrup, filled with a creamy Nutella cheesecake, and topped with more Nutella and toasted hazelnuts! If you like chocolate, you will love this cake!

Active time: 40mins | Cook time: 30mins | Yield: 10

Ingredients:
For the Cake:
  • 2 cups (240g) All-Purpose Flour
  • 1/3 cup (30g) Unsweetened Cocoa Powder
  • 1 cup (200g) Granulated Sugar
  • 2 tsp (8g) Baking Powder
  • 1/2 tsp (3g) Baking Soda
  • A pinch of Salt
  • 2 Large Eggs at room temperature
  • 1/2 cup (110g) Vegetable Oil (any flavorless vegetable oil like canola, corn, sunflower)
  • 1 tsp (5g) Vanilla Extract
  • 1 cup (240g) Lukewarm Milk

For the Nutella Syrup:
  • 1/4 cup (75g) Nutella
  • 1/2 cup (120g) Milk, hot
For the Filling:
  • 180g (about 1 1/4 cups) Semi-Sweet Chocolate, chopped
  • 1 cup (226g) Full Fat Cream Cheese at room temperature (do not use light cream cheese)
  • 2/3 cup (200g) Nutella at room temperature
For the Topping:
  • 2/3 cup (200g) Nutella
  • Roasted Hazelnuts, chopped
Video:

 

Directions:
For the Cake:
  1. Line two 7in (18cm) pans with parchment paper. You can use one 8in (20cm) pan, but the cake won’t be as tall as you can see in the photos.
  2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
  3. In a large bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine the dry ingredients.
  4. Using a spatula, create a well in the dry ingredients. Place the eggs, vegetable oil, vanilla, and milk into the well.
  5. Stir with a wire whisk, as little as you can, until just combined and smooth. Do not overmix the flour, or the cake will be dense.
  6. Pour the batter into the prepared pans and bake for about 25 – 30 minutes or until a toothpick inserted into the center comes out clean (time may vary depending on the oven).
  7. Let them cool completely to room temperature.
For the Nutella Syrup:
  1. In a small bowl, place the Nutella and hot milk. Whisk until well combined.
  2. Let it cool completely to room temperature.
For the Filling:
  1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
  2. Let it cool at room temperature for a few minutes. Do not use it warm.
  3. In the bowl of an electric mixer, fitted with the whisk attachment, place the cream cheese and Nutella. Beat on medium speed until well combined.
  4. Add the melted chocolate and mix until smooth, scraping down the sides of the bowl when needed.
Assembling the cake:
  1. Unmold the cakes and level the top.
  2. Assemble the cake using an acetate collar or cake ring (two layers of cake and one thick layer of filling in the middle). Just make sure to moisten the cake layers with the Nutella syrup when assembling the cake.
  3. Refrigerate for at least 4 hours or overnight.
For the Topping:
  1. In a small bowl, place the Nutella. Microwave for about 25 seconds and stir to loosen it up.
  2. Remove the acetate collar and place the Nutella on top of the cake. Spread it evenly and let the Nutella drip over the edges.
  3. Sprinkle the roasted hazelnuts around the top.
  4. Keep the cake refrigerated until serving time. 
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Chocolate Nutella cake recipe. A fluffy chocolate cake, moistened with a Nutella syrup, filled with a creamy Nutella cheesecake, and topped with more Nutella and toasted hazelnuts! If you like chocolate, you will love this cake!