Carolina Kitchen: Nutella torte

Photo: WLOS staff

By Martha Vining, is assistant director of dining services at Givens Health Care Center

A fancy chocolate cake made with a creamy Nutella buttercream frosting and chopped toasted hazelnuts, especially good served with raspberries and vanilla sauce.


  • 1-Devil's Food cake baked according to box directions in a 10"x15" jelly roll pan lined with parchment paper
  • 1 cup hazelnuts, toasted and chopped
  • (toast hazelnuts by pacing on cookie sheet and toasting in 350? degree oven, 10-12 minutes.
  • Cool completely before chopping)

Nutella buttercream frosting

  • 1 cup butter, softened
  • 3/4 cup Nutella
  • 3 1/2 - 4 cups confectioner's sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream


  • Using a stand mixer or electric hand mixer, place softened butter in mixing bowl and cream until light and fluffy, add Nutella and mix well.
  • Add confectioner's sugar, half a cup at a time, blend until creamy, spreading consistency.
  • Flip Devil's Food cake out of jelly roll pan onto clean surface. Peel off parchment paper.
  • Cut into 3 strips, 5"x 10" each. Place one onto cake plate or board. Spread with Nutella Buttercream, top with another cake layer, spread with icing, place third cake layer on top and cover top and sides with remaining icing.
  • Coat sides with chopped hazelnuts. Cut into slices and serves with berries and vanilla sauce.
  • Serves 8-10.

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