Nutella Mega Cake

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  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Holidays, Thanksgiving

This cake will have you going NUTS for Nutella!! Work is NUT supposed to be this fun! But how can it not be when you get to make a NUTELLA MEGA cake for your job? In addition to Nutella, I found as many ways as possible to incorporate hazelnuts into this CAKE.  Okay I'll admit, I went a bit NUTS over this one.

To make this Nutella Mega Cake, I baked 6 lbs of my Ultimate Chocolate Cake, filled it with layers of Hazelnut Meringue, iced it with my SWEET Nutella buttercream and decorated it with mounds of hazelnut flavoured toppings.

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Ingredients


Cake

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  • 6lb of Yo’s Ultimate Chocolate Cake

Icing

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  • Simple Syrup
  • 1 Batch of Italian Meringue Buttercream
  • 1 Jar of Nutella

Decorations

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  • Ferrero Rocher
  • Nutella Meringue Mounds
  • Roasted Hazelnuts
  • Rolled Hazelnut Cookies
  • Chocolate Melts

Hazelnut Meringue

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  • 6 Egg Whites
  • 2 Cups Sugar
  • 1 Package Hazelnut Wafers
  • 2 Cups Ground Hazelnuts
  • 1 ½ Chopped Hazelnuts
  • 2 Teaspoons Baking Powder
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Learn More About Yo's Nutella Mega Cake!


Watch It!

  • Bake 6 lbs of my Ultimate Chocolate Cake in three 8” round pans. Let them cool and then level them to the same height.

  • Simple syrup the three layers of cake with Sir Squeeze A-lot.

  • Make hazelnut meringue by whipping six room temperature egg whites, with sugar until the mixture is frothy. Use a separate bowl to mix the dry ingredients of hazelnut wafers, ground hazelnuts, chopped hazelnuts and baking powder. Fold the dry ingredients into the meringue. Set aside 1 lb of the meringue mixture and then pour the rest into two 8” round pans lined with parchment paper.

    Take the meringue that was put aside and spoon out small mounds onto a parchment lined baking tray.  

    Bake the meringue layers and the meringue mounds at 325 degrees for 50 minutes or until they are golden on top.

    Note: The hazelnut meringue layers are delicate so I used round pans with a removable bottom to prevent them from breaking. To see how I did this step, please see the video here.

  • To make Nutella buttercream, mix one batch of my Italian Meringue Buttercream with one jar of Nutella.

  • Fill the chocolate cakes with a layer of Nutella, Hazelnut Meringue and Nutella Buttercream.

  • Crumb coat the cake with the Nutella buttercream and chill.

  • Ice cake and chill.

  • After the icing has chilled add another thin layer of icing and use your spatula to add texture.

    Note: You can be creative with this step. To see how I did it please, see the video here.

  • Add morsels of the hazelnut meringue mounds, Ferrero Rocher chocolates, roasted hazelnuts and hazelnut cookie wafers to the cake decoratively.

  • Drizzle Nutella on top of cake

    Note: Nutella or chocolate melts can also help secure the toppings to the cake.

Congratulations you did it!

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