Chocolate Strawberry Nutella Cake – Rich chocolate cake layers with fresh strawberries and Nutella frosting.
Love for Nutella
By now you know my slightly obsessive love for peanut butter. It’s always been my go-to spread, dip, add-on, add-in… you get the point. For decades now, nothing has been able to compete with peanut butter in my mind. That is, until we moved to Switzerland.
Being my first time living abroad, I had no idea my beloved Skippy peanut butter was non-existent. It was heart-breaking, to say the least. I, of course, had my parents ship peanut butter ASAP, but while waiting for it to arrive, I grabbed some Nutella and my love of this hazelnut spread grew and grew. Like peanut butter, I think Nutella goes with just about everything. My favorite indulgence is Nutella on freshly baked white bread! Heaven on earth!
Chocolate Strawberry Nutella Cake
Having already done several peanut butter cakes, a Nutella cake was next in line. For the cake layers, I use my go-to dark chocolate cake. It’s a fool-proof recipe that gets rave reviews in every cake you’ll make with it. I like using dark chocolate because it’s a good balance to all the sweet elements we add to the cake, like the Nutella and the frosting.
I then added a layer of plain Nutella, Nutella frosting and fresh strawberries. This cake is so rich and flavorful!
Other Nut-Flavored Cakes You Might Enjoy
Time Saving Tips
Don’t stress yourself out with making a cake all in one day! I always make my cake layers ahead of time and freeze them. Wrap each layer well in plastic wrap and store the cakes in the freezer. About an hour before you’re ready to frost and decorate, remove the cake layers from the freezer to thaw a bit. You can also make your frosting ahead of time and store it in the fridge. Just make sure to let it get back to room temperature and re-beat it before you frost your cake.