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Chocolate Cake Cheesecake with Nutella Frosting

Chocolate Cake Cheesecake with Nutella Frosting

This chocolate cheesecake cake with Nutella frosting is made with 2 layers of chocolate cake sandwiching a baked chocolate cheesecake and filled and frosted with Nutella frosting.


I love combining sometimes two, maybe three delicious desserts and turning them into one delectable dessert. It makes eating the dessert less guilt free. If you are a chocoholic, then this is just the dessert for you. A chocolate cheesecake cake with creamy delicious Nutella frosting.

The preparation of this chocolate cheesecake cake came together over the course of a weekend. There are three parts to this cake.

Chocolate Cake
Chocolate Cheesecake
Nutella Frosting
My recommendation is making parts of this cake in advance.

Make the chocolate cheesecake layer first because it has the longest baking and chilling time. This layer can even be made a week in advance. When baked and cooled, simply wrap the baking tin with cling film, pop in the freezer until you are ready to use it.


Next is the chocolate cake layer. I baked the chocolate layers the night before and chilled it overnight. Chilling the chocolate cake overnight will give the crumbs time to settle and make this soft chocolate cake easier to handle.

The final part of the prep work for this cake is the Nutella frosting. You can make the frosting just before assembling the cake. Once you have all three parts of the cake ready, it’s just a matter of putting the cake together.

Now let’s talk flavors.

The chocolate cake has a double dose of chocolate. I used a mix of cocoa powder and melted dark chocolate, to make this cake extra fudgy. The taste of the cake is pure chocolate heaven.

Buttermilk and brown sugar add moisture and flavor to the chocolate cake. The molasses in brown sugar make the chocolate soft and moist. If you haven’t got any buttermilk at hand, make some by mixing in 1 tablespoon of lemon juice or white vinegar with 120 ml (1 cup) milk and leave to stand for 10 minutes.

See Also
White Chocolate Brownies

Between the two layers of chocolate cake is chocolate cheesecake. Cream cheese, condensed milk, sugar, eggs, melted chocolate and vanilla extract create the decadent cheesecake layer. This layer is not for the faint-hearted. It is creamy, extremely rich and delicious.

The Nutella frosting is light, fluffy and mousse like. The ingredients are butter, vegetable shortening, icing sugar, Nutellla and mascarpone cheese. Have a taste of the frosting when it is done. Add more Nutella if you think the frosting needs more Nutella. By all means, customise it to suit your taste buds.

Chocolate Cake Cheesecake with Nutella Frosting

After the cake is frosted, it’s time to add some embellishment. Drizzle ganache around the side and top of the cake. Then pipe swirls on top of the cake with a 1M open star tip. To finish off sprinkle chocolate sugar strands over the ganache and then the top the swirls with Ferrero Roche chocolates.

Et voila, cake done.

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Chocolate Cake Cheesecake with Nutella Frosting

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  • Author: ChiChi Dodoo
  • Total Time: 12 hours 10 minutes
  • Yield: 6 inch cake 1x


This chocolate cheesecake cake with Nutella frosting is made with 2 layers of chocolate cake sandwiching a baked chocolate cheesecake and filled and frosted with Nutella frosting.


Units Scale

Chocolate Cake:

  • 120g (1/2 cup) unsalted butter, room temperature
  • 200g (1 cup) brown sugar
  • 1 egg
  • 1 egg yolk
  • 100g (3.5 ounces) melted dark chocolate
  • 1 teaspoon vanilla extract
  • 180g (1 1/2 cups) plain flour
  • 25g (1/4 cup) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 125 ml (1/2 cup) milk
  • 125 ml (1/2 cup) hot water

Chocolate Cheesecake:

  • 380g (13.4 ounces) cream cheese
  • 1/2 can condensed milk
  • 25g (1/8 cup) caster sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 200g (7 ounces) dark chocolate

Nutella Frosting:

  • 240g (1 cup) unsalted butter, room temperature
  • 190g (1 cup) vegetable shortening
  • 600g (6 cups) icing sugar, sifted
  • 300g (1 cup) Nutella
  • 200g (7 oz) mascarpone cheese
  • 60 ml120 ml (1/4 cup – 1/2 cup) whipping cream
  • 2 teaspoons vanilla extract

Chocolate Ganache:

  • 100g (3.5 ounces) dark chocolate
  • 60 ml (1/4 cup) whipping cream


1. Chocolate Cake Preparation:

  • Preheat oven to 170°C. Grease and dust two 6-inch baking tins with flour or cocoa powder.
  • Boil water and whisk hot water with cocoa powder until dissolved. Set aside to cool slightly.
  • Beat butter and brown sugar until light and fluffy.
  • In a bowl, sift together flour, baking powder, bicarbonate of soda, and salt. Set aside.
  • Mix in egg and egg yolk to the butter mixture. Add melted chocolate and mix well.
  • Alternately add flour mixture and milk in three parts, starting and ending with flour.
  • Stir in cocoa mixture and divide batter equally between the prepared tins.
  • Bake for 25-30 minutes. Cool in tins for 10 minutes, then invert onto a rack to cool completely. Chill in the fridge.

2. Chocolate Cheesecake:

  • Grease and line a 6-inch springform tin with parchment paper. Wrap in foil.
  • Melt chocolate and cool.
  • Beat cream cheese and condensed milk until smooth. Gradually beat in sugar, salt, eggs, and vanilla extract. Mix in melted chocolate.
  • Place springform tin in a roasting tray, add hot water to the tray.
  • Bake for 60 minutes. Turn off oven, leave cheesecake inside for an hour. Cool completely, then freeze.

3. Nutella Frosting:

  • Beat butter and vegetable shortening until creamy.
  • Gradually add sifted icing sugar.
  • Add Nutella, mascarpone cheese, whipping cream, and vanilla extract. Beat until light and fluffy.

4. Chocolate Ganache:

  • Melt chocolate and cream in the microwave in 30-second bursts, stirring until smooth.
  • Cool ganache for 10 minutes. Adjust consistency with vegetable oil if needed.

5. Assembling the Cake:

  • Level each cake layer.
  • Spread a thin layer of frosting on a cake board. Place one cake layer down.
  • Pipe Nutella frosting on the cake. Add the cheesecake layer, more frosting, and then the second cake layer.
  • Crumb coat the cake and chill for 30 minutes.
  • Apply a final coat of Nutella frosting. Chill for an hour.
  • Pour ganache over the chilled cake.
  • Pipe swirls of Nutella frosting on top. Garnish as desired.


  • Parts of this cake can be made in advance. Cheesecake layer can be frozen for up to a week. Bake the chocolate cake layers the night before assembly.
  • Chill the cake thoroughly before adding ganache.
  • Customize the decoration to your liking.
  • Prep Time: 100 mins
  • Freezing Time: 480 mins
  • Cook Time: 150 mins
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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