Chocolate Cake with Nutella Filling

Close-up shot of a slice of chocolate and nutella cake with a spoon cutting into it

4.20 from 21 votes

Chocolate Cake with Nutella Filling

Chocolate Cake with Nutella Filling, chocolate glaze and whipped cream, the ultimate chocolaty dessert. Rich, indulgent, heavenly delicious. That's what a proper dessert looks and tastes like. These are the famous Romanian Amandine, a traditional dessert we are all crazy about. The chocolate sponge can be made with a few simple ingredients, and the nutella and buttercream filling is luscious and silky. Top it with a homemade chocolate glaze and whipped cream, and you are in for a treat.

Prep Time20

Cook Time20

Chilling Time1

Total Time1 40

Course: Dessert

Cuisine: Romanian

Servings: squares

Calories: 339kcal

Author: Daniela Apostol

Ingredients

For the sponge

6 eggs
150 g self-raising flour
200 g granulated sugar
4 tablespoon cocoa powder
2 teaspoon baking powder
a pinch of salt
2 teaspoon vanilla extract

For the filling

120 g unsalted butter
2 tablespoon cocoa powder
4 tablespoon icing sugar
2 teaspoon vanilla extract
400 g nutella

For the syrup

400 ml water
200 g granulated sugar
2 tablespoon milk
2 tablespoon instant coffee

For the glaze

200 g icing sugar
6 tablespoon vegetable oil
6 tablespoon cocoa powder
6 tablespoon boiling water

To decorate

300 ml whipped cream

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius /350 Fahrenheit.
To make the sponge, crack the eggs and add them to a bowl.
Add the sugar and beat them until fluffy and the colour becomes a pale yellow.
In a separate bowl, mix together the flour, salt, cocoa powder and baking powder and add the dry ingredients to the egg mixture one tablespoon at a time, mixing well with the spatula.
Once the dry ingredients are fully incorporated, add the vanilla extract, mix again lightly.
Butter and flour a square baking tray of 26/36 cm/10x14 and pour the mixture in.
Bake in the preheated oven for about 20 minutes or until risen and firm to touch.
Set aside to cool completely.
To make the filling, make sure that you remove the butter from the fridge at least one hour before, so that it can be really soft.
Place the butter in a large bowl and add the sugar, cocoa powder, nutella and vanilla extract.
Use an electric mixer to beat everything well until smooth and creamy.
To make the syrup, place the water and sugar into a saucepan and bring it to a boil, stirring until the sugar has dissolved completely.
Add the coffee and the vanilla extract, remove from the boil and allow it to cool completely.
To make the glaze, sift the icing sugar and cocoa powder, add the oil and boiling water, and mix until smooth. Leave to cool completely.
Next, cut the sponge into 2 parts horizontally, and place one part onto the baking tray.
Use a brush to brush the cake with the syrup, we want it quite moist, but not too soggy.
Next, spread the chocolate filling over the entire cake, place the second part of the sponge on top of the cream and brush it again with the syrup.
Top the cake with the chocolate glaze, the refrigerate for at least 4 hours, ideally overnight.
Use a sharp knife to cut the cake into squares, then decorate with whipped cream. Serve chilled.

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.

Nutrition