- 1 stick unsalted butter
- 1/2 Cup cocoa powder
- 3/4 Cups sugar
- 1/2 Cup nutella
- 3 Ounces melted chocolate
- 2 eggs
- 1/2 Cup flour
- 1/2 Teaspoon salt
- 1 Cup heavy cream
- 1 Tablespoon espresso powder
- 1 Tablespoon hazelnut extract
- 1/2 Cup nutella
- 1 Cup powdered sugar
- 1/4 Cup nutella
- 3 Tablespoons milk
- 1/2 Cup blanched and roasted hazelnuts
Calories Per Serving793
Folate equivalent (total)32µg8%
Nutella Biscoff Icebox Cake
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This Nutella Biscoff Icebox Cake has layers of Nutella and Biscoff filling, chocolate cookies and homemade chocolate ganache! This no bake cake is so delicious you won’t be able to stop eating it!
Please let me know if you make this Nutella Lava Cakes recipe by leaving a review below!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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We made this recipe in both a cake pan and a mini bundt pan. We edited the recipe because of our experience with the bundt pan. The original recipe said to add the chopped candy to the batter but when you go to remove the cakes from the bundt forms the candy has all sunk to the "top" and causes it to stick more. The flavor, however, was out of this world! You don't really taste the nutella in the batter but it adds a really nice richness and thickness to the cake. The addition of the dulce de leche was literally the icing on the cake and truly was decadent. I don't usually like to use a cake mix but I chose this recipe for our testing event because I wanted to show that cake mixes can work as a base for a fantastic recipe. I might try a variation of this recipe using a white cake mix and swirling the nutella in :)
Death by Nutella Cupcakes
Today, marks 1 year since I started my blog, and what better way than to celebrate with cake: cupcakes that are the literal definition of chocolatey-hazelnutty goodness?
Honestly, who doesn’t like Nutella? Nutella is one of the greatest inventions out there, and I’m here to bring you one of the most revolutionary cupcakes you’ll ever make or eat. If you are in love with that heavenly spread, I can guarantee you will love these cupcakes: chocolate sponge with hazelnut bits filled with a Nutella lava sauce, piped with some seriously Nutella frosting, and topped with crushed hazelnuts and drizzles of that Nutella sauce.
Recipe adapted from Cleobuttera‘s Nutella Lava Cupcakes (see for other measurements in grams/cups as I go by how I bake which is a mix of weighing/cup measurements)
- 115g unsalted butter, softened
- 1½ cups brown sugar, packed
- 2 eggs, at room temperature
- 1½ teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups (6.4 oz/ 180g) cake flour
- ⅔ cups sour cream
- ¾ cups coffee (or hot water)
- 180g of peeled and roasted hazelnuts, crushed
- 170g unsalted butter, softened
- 85g cream cheese, softened
- 340g Nutella
- 85g dark chocolate
- 85g milk chocolate
- Preheat oven to 180°C and line two cupcake tins with cupcake liners.
- In a large bowl, whisk the butter until smooth. Add the brown sugar and cream together until lightened in colour.
- Add eggs, one at a time, mixing well after each addition.
- Add in vanilla and continue mixing until lightened more in color and texture and looks fluffy.
- Add cocoa powder, baking powder, baking soda, salt and mix until well combined.
- Add 1/3 of the flour then half of the sour cream, and mix. Repeat until all the flour and sour cream is used up, and the mixture is just combined.
- Mixing on a low speed, drizzle in the hot water/coffee until fully combined and fold in 3/4 of the crushed hazelnuts.
- Fill the cupcake liners until 2/3-3/4 full (makes about 20-22 cupcakes) and bake for 15-17 minutes until when a toothpick inserted comes out without wet batter.
- Let cool slightly, then transfer to a wire rack to cool completely.
- FOR THE FROSTING: Melt the chocolate in a double boiler over the stove, or in the microwave at 20 second intervals, stirring in between. Beat butter and cream cheese in a bowl until combined and smooth. Add the nutella and combine until well combined and smooth. Add the melted chocolate and beat until fully combined and smooth.
- FOR THE SAUCE: put the nutella and milk in a bowl and whisk until fully combined.
- Using a plastic knife or an apple corer, remove the centre of all the cupcakes. With the centre, trim off the bottom so you have a cupcake with a hole and a little lid.
- Fill the centres with the nutella filling generously, and top with the lids when they’re filled.
- Using any piping tip (I used a large round tip and applied pressure in the centre about 2cm above the cupcake and swirling in circles to finish off) and pipe the cupcakes with the frosting.
- (OPTIONAL) top with crushed hazelnuts and drizzles of leftover Nutella filling (which I flicked using a tiny whisk)
The cupcakes do get a bit sunken once out of the oven, but not to worry: they’ll soon be filled with and covered with the REAL sweet stuff.
And that is what’s going on the inside! Those who eat it really won’t know what hit them.
That right there is possibly ome of the micest frostings you will ever taste. Real nutella (and lots of it: just about 45%), lots of chocolate, doesn’t set hard in the fridge and no powdery icing sugar taste due to there being none. You’ll love this one, I promise.
I was really happy with how these turned out, both aesthetically and taste-wise! If you make them, do let me know howthey go amd how you like them! (and show some love to the original creator of this recipe, her links are above the recipe!) Hope you are having a lovely day wherever you are, and remember: a celebration is not a celebration without cake. (:
2. Eggs, at room temperature
1)Having eggs in room temperature, will help in easy mixing. If you have some time, do leave the eggs on the counter top for few minutes.
2) Preheat the oven to 350 F or 175 C and adjust the oven rack to center.
3) Grease and line a parchment paper in a 8 inch baking dish and set a side.
4) Mixing nutella and eggs – Add nutella and eggs in a large bowl and beat them with a hand blender or a whisk.
5) Whisk the eggs and nutella until they slightly increase in volume, about 3 minutes.
6) Adding the flour– Add all purpose flour to the nutella mixture. Gently fold in the flour until well incorporated. Scrape the sides and mix thoroughly to avoid any flour sticking in the bottom of the bowl.
7) Transfer the prepared batter to the greased pan.
8) Baking the cake – Bake the nutella cake for 25 to 35 minutes, until a tooth pick inserted in the center of the cake comes out clean.
9) Let the cake cool in the pan for 10 to 12 minutes and then cool completely on a wire rack. Its important to cool the cake completely before frosting.
10) Frost the nutella chocolate cake with as little or as much of nutella as you desire. Slice and enjoy the the cake with a cup of cold milk.
Sweet & Salty Pretzel Nutella Cake Recipe
Have you ever tried dipping pretzels in Nutella? My, oh my. If you have, you know that it’s sweet and salty heaven. These two flavors belong together, and I love the pairing so much that I decided to make a cake recipe out of them: layers of pretzel-flavored cake with Nutella buttercream, topped with Nutella ganache and pretzel bits for added crunch. I was a little skeptical of whether or not I’d be able to pull these flavors off in cake form, but it totally worked!
Let’s talk about this pretzel-flavored cake, cause you’re probably wondering how that’s done. I essentially used the same method as my Milk & Cereal Cake – ground up some salted pretzels into a fine crumb with a food processor, whisked them together with the dry ingredients, and added them right into the cake batter. Surprisingly, it worked! The cake has a wonderful flavor of salted pretzel, yet it’s still cakey, tender, and sweet. It even smells like pretzel when you’re baking it! The little tiny flecks of pretzel in the cake crumb end up flavoring it perfectly without going stale or getting lost in the sweetness of the cake.
Next, I whipped up some Nutella buttercream for filling and frosting these pretzel cake layers. I’m not gonna lie, this stuff is so tempting. I found myself dipping the extra pretzels into it along the way and I feel like I could write a whole separate post about how delicious that is! It’s silky smooth and the chocolate hazelnut flavor of Nutella really shines in this recipe. It’s not subtle at all, nor is it too over-the-top in sweetness. I want to try this stuff with my Chocolate Cake recipe next!
To take this cake beyond, I added a Nutella ganache drip and plenty of crushed pretzels for extra crunch. The Nutella ganache uses the same method as any chocolate ganache: bring some heavy whipping cream to a scant boil, pour it over the Nutella, and whisk it until smooth. It works beautifully as a drip, and I think it’s the best tasting ganache of all time. Then again, I’m really just a sucker for Nutella.
This cake recipe is a little non-traditional when it comes to flavor, but it is so delicious! If you’re a fan of pretzels dipped in Nutella and salty-sweet flavor combos in general, you’re going to love this cake. If you’re not sure if you’re a fan of pretzels dipped in Nutella, go drop everything and try it right now. You will not regret it!
How to make molten Nutella cakes
Using a mixer (either hand or stand), beat yolks and eggs until pale yellow, about 3 minutes. Add flour, and beat until well-combined.
Stir in Nutella and vanilla. Add up to 1 teaspoon of Nutella to the batter if you want more fudgy middles.
Divide batter evenly among ramekins. Place the ramekins on a rimmed baking sheet with at least 1-2 inches in between the ramekins.
Bake cakes until edges are set but the centers is still jiggly, about 12–14 minutes. If you overbake the cakes, then they won’t have much molten Nutella in the middle.
Transfer cookie sheet to a wire cooling rack. Let cakes cool for 5 minutes.
Run a thin knife around edges of ramekins to loosen cakes, and invert cakes onto plates. Serve warm.
What are the ingredients to make Nutella cake?
For this recipe you are going to need:
Now that you have gathered ALL these ingredients to make this Nutella cake let&rsquos learn how to make it, shall we?
Step 1 &ndash Turn the oven on to 350-degree Fahrenheit.
Step 2 &ndash On a large bowl add the eggs.
Step 3 &ndash Using an electric mixer beat the eggs on high speed until they double or triple its size. This will take a few minutes.
Step 5 &ndash Mix the Nutella and egg mixture well.
Step 6 &ndash Spray the baking pan.
Step 7 &ndash Pour the mixture into the baking pan.
Step 8 &ndash Bake for about 25 to 30 minutes or until toothpick comes out clean.
Step 9 &ndash Allow for the Nutella cake to cool completely.
Your 2-Ingredient Nutella cake is made!
3-Ingredient Nutella Chocolate Cake
Nutella is the brainchild of Italian food company Ferrero and has been around since 1965. This ubiquitous chocolate hazelnut spread is dangerously addictive. Its creamy texture, sweet and nutty notes, and chocolatey flavor make it a universal favorite snack food. Whether you spread it on toast, dollop it atop strawberries, or lick it shamelessly off a spoon, no one can deny the magnetic appeal Nutella possesses. It is a chocolate spread that has captured our collective imagination for literally decades. If you are a fan of this rich and decadent siren, then you probably want to make this Nutella cake, ASAP.
This cake is my go-to when I want a down-and-dirty chocolate cake that's moist and full of flavor, yet I've haven't prepared my pantry for cake-making at all. Made with three ingredients, it's the ultimate in the easy cake category. If this sounds up your alley, read on.