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+ servings
chocolate nutella cake

Chocolate Nutella Cake

An incredibly simple, one-bowl recipe that's perfectly rich and so easy to make!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
YIELD 16 squares


  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1/2 cup (160g) Nutella
  • 3/4 cup (180 ml) neutral oil, like canola or vegetable
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (140g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup (60 ml) hot coffee or water
  • 1/4 cup (40g) milk chocolate chips or chopped milk chocolate
  • 1/4 cup (25g) hazelnuts, finely chopped


  1. Preheat oven to 350°F/180°C. Grease an 8×8-inch pan.

  2. In a large mixing bowl whisk together eggs and sugar for about 1 minute until well combined. Add Nutella, oil, milk, vanilla, and salt. Whisk until smooth.

  3. Add the flour, cocoa powder, baking powder, and baking soda and whisk until well combined and smooth. Stir in the coffee or water, then fold in the chocolate chips with a rubber spatula.

  4. Scrape batter into prepared pan. Scatter the chopped hazelnuts over the top. Bake cake for 35-45 minutes until a skewer inserted into the center comes out clean. Allow to cool completely on a wire rack.
  5. Cake can be kept in the refrigerator in an airtight container for up to 5 days.