Chocolate Nutella Cream Cheese Cake

I made this very tall (doesn´t really show on the photos) CHOCOLATE NUTELLA CREAM CHEESE Cake for a birthday party recently..

Hice esta tarta alta (no lo parece en las fotos) tarta de CREMA DE QUESO Y CHOCOLATE NUTELA para una fiesta de cumpleaños..

It´s made of chocolate sponge cake (a new recipe with my own spin on it) filled with Nutella (or a similar product..), Cream Cheese frosting and covered with rich Chocolate Ganache..

La masa es de chocolate (una nueva receta con algún cambio propio) lleno de Nutella (o un producto similar ..) frosting de queso cremoso y cubierto con rico Ganache de chocolate ..

I apologize for the photos as I didn´t have time to do any photo styling therefore the background is very as the cake needed to be delivered at a certain time.. Also I couldn´t cut it to show you guys the inside..

Pido disculpas por las fotos, ya que no tuve tiempo para hacer algunas fotos con algo de estilo, por tanto, el fondo es muy aburrido .. jaja .. como la tarta necesitaba ser entregada a una hora determinada .. También no pude cortarla para mostrársela..

To make this cake, please see the Recipe below:

Para hacer esta tarta, por favor pinche en el link de aquí abajo.


¡Clic aquí para ver/imprimir la receta en Español!


Chocolate Cake: (makes 3 x 20cm cakes)
  • 6 L eggs
  • 700g sugar
  • 450g flour
  • 15ml vanilla essence
  • 1 teaspoon grounded cinnamon
  • 1/2 cup apple sauce
  • 1/2 cup sunflower oil
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 170g pure cocoa powder
  • 500ml full cream soya milk
  • 500ml boiling water

Frosting (filling and crumb coat):
  • 300g cream cheese full cream
  • 1/3 cup nutella (or similar product)
  • 225g butter without salt at room temperature
  • 1 teaspoon vanilla essence
  • 500g sifted icing sugar

(Chocolate ganache)
  • 200ml full cream
  • 225g dark chocolate


Chocolate Cake:
Pre-heat your oven at 180ºC and pre-line your molds. Mix all the ingredients except for the boiling water together, when well mixed and the boiling water slowly and in stages. When finished devide the batter (which by the way is very liquid but don´t fret it will all work out at the end) into the 3 x 20cm molds. Bake for 40-45minutes or until a tootpick comes out clean. Let it cool completely before filling or frosting. Cut the very tops off every cake to ensure the cake is even when assembling.

Cream butter and cream cheese together, then add the Nutella. When well combined add the sifted icing sugar on slow speed and lastly the vanilla essence. Whisk on high for a further 5 minutes. Cover and leave to set further in the fridge.

Warm the cream in the microwave just until it simmers, add your chopped chocolate, whisk until your mixture is creamy without any chocolate lumps. Cover with cling film and leave to cool at room temperature. When cooled to room temp transfer to the fridge to thicken further. Tip: Makes this the night before.  Whisk on high in your stand mixture the next day to ensure your ganache is light and fluffy.

I piped this border by filling my piping bag with the chocolate ganache and fitting it with the Wilton 1M tip.

Yo hice el borde llenando mi manga pastelera con el ganache de chocolate, usando una boquilla de Wilton 1M.

Humberto (hubby) basically licked out the Nutella Cream Cheese bowl, when I asked him if he liked it he said: "No because you didn´t leave me enough!" See you all soon :-)

Humberto (maridito) básicamente lamió el recipiente de queso cremoso con la Nutella, cuando le pregunté si le gustó, me dijo: "No, porque no me dejaste suficiente" .. jaja. Los veo pronto :-)