Soft chocolate cake is layered with rich Nutella cheesecake and a whipped chocolate frosting. This is a lavish dessert that cannot be unseen or ignored.
There is an outrageous amount of chocolate going on in this recipe! How do you feel about that? 
The cake is just a pretty basic, but really good and moist, dark chocolate cake recipe that you stuff with chocolate chips. Then the center layer is this extremely creamy nutella cheesecake layer. In between each layer you put a thin amount of the whipped nutella frosting and then you slather the whole cake with the rest. Then for decoration I dusted the top with cocoa powder, added homemade chocolate curls (super easy by the way), and then finished it off with a bunch of lovely pirouette cookies.
I kind of feel like I cheated with the easy pirouette cookies, but aren’t they gorgeous?
Start baking! There is a lot of chocolate coming your way!
Click here for the whipped Nutella frosting recipe.
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Lavishly Layered Nutella Cheesecake
- Yield: 16–20 slices 1x
Description
Soft chocolate cake is layered with rich Nutella cheesecake and a whipped chocolate frosting. This is a lavish dessert that cannot be unseen or ignored.
Ingredients
Chocolate cake (makes 2 layers):
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 2 1/2 cups (500g) granulated sugar
- 5 large eggs
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (120g) Greek yogurt or sour cream
- 1/2 cup (120 ml) strong brewed black coffee, cooled
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1 cup (95g) unsweetened cocoa powder
- 2 1/2 cups (315g) all-purpose flour
- 2 oz (55g) German sweet chocolate, melted and cooled
- 2/3 cup (115g) semi-sweet chocolate chips
Nutella cheesecake layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1/2 tsp salt
- 3/4 cup (225g) chocolate hazelnut spread
- 1/4 cup (60g) sour cream
- 2 tbsp unsweetened cocoa powder
Whipped Nutella frosting:
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/2 cup (150g) chocolate hazelnut spread
- 4 tbsp (55g) unsalted butter, softened
- 2-3 cups (250-375g) powdered sugar, sifted, plus more to adjust consistency
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings:
- Unsweetened cocoa powder, for dusting
- Chocolate curls and shavings
- About 80 pirouette cookies (multi-flavored), for decorating the sides
Instructions
Chocolate cake layers:
- Preheat the oven to 350°F (180°C). Grease and flour three 9- or 10-inch round cake pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the heavy cream, Greek yogurt, and coffee; mix until smooth. Add the salt, baking soda, and vanilla and mix to combine. Gradually stir in the cocoa powder and flour until just combined, then fold in the melted chocolate.
- Divide the batter evenly between two of the prepared pans. Sprinkle the chocolate chips over the batter and swirl them in slightly with a knife.
- Bake for 25–35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pans, then run a knife around the edges, invert onto plates, wrap in plastic wrap, and refrigerate for at least 1 hour.
Nutella cheesecake layer:
- Reduce the oven temperature to 325°F (160°C).
- Beat the cream cheese until completely smooth with no lumps. With the mixer running, gradually add the sugar and beat until creamed. Add the eggs, salt, chocolate hazelnut spread, sour cream, and cocoa powder; stir until smooth and combined.
- Pour the batter into the third prepared pan and bake for about 20 minutes, until the center barely jiggles when the pan is nudged. Cool completely, loosen the edges, and carefully invert onto a plate. Wrap in plastic and refrigerate for at least 1 hour.
Whipped Nutella frosting:
- Pour the heavy cream into a chilled stand-mixer bowl fitted with the whisk attachment. Beat on high speed until stiff peaks form.
- Add the chocolate hazelnut spread and softened butter and beat until combined and smooth.
- Switch to the paddle attachment (or reduce speed). Gradually add the powdered sugar, vanilla, and salt, beating until the frosting is light and fluffy. Add more powdered sugar a few tablespoons at a time until it holds its shape and is thick enough to spread.
Assemble:
- Trim the tops of all three layers so they are level.
- Place one chocolate cake layer on a cake board or serving plate. Spread a thin, even layer of frosting over the top. Set the cheesecake layer on top and gently press to adhere. Spread another thin layer of frosting over the cheesecake layer. Place the second chocolate cake layer on top.
- Frost the top and all the sides of the assembled cake with the remaining frosting, smoothing as you go. You may have some frosting left over.
- If desired, dust the top with cocoa powder and press pirouette cookies upright around the sides. Pile chocolate curls and shavings on top.
- Refrigerate until ready to serve. Slice with a warm, clean knife.
Notes
All three layers need to be fully cold before assembling — warm cake will slide and melt the frosting. The cheesecake layer is delicate; invert it gently and handle it chilled. A crumb coat (a thin first layer of frosting chilled for 15 minutes before the final coat) will keep chocolate crumbs out of the finished frosting.
- Category: Baking, Cake, Chocolate
Frequently Asked Questions
What type of chocolate cake should I use for the Lavishly Layered Nutella Cheesecake?
You should use a moist dark chocolate cake recipe, which is a basic but effective choice for the layers.
How do I make the homemade chocolate curls for decoration?
To make chocolate curls, simply melt chocolate and spread it thinly on a cool surface, then use a spatula to scrape the chocolate into curls once it starts to set.
Can I substitute Nutella with another spread in the cheesecake layer?
While Nutella is the star ingredient, you can try using another chocolate-hazelnut spread, but the flavor and texture may vary.
