Decadent Nutella Chocolate Cake

Umwerfend leckere Schoko-Nutellatorte mit Heidelbeeren

Finally, this is a chocolate and Nutella lover’s dream come true. Decadent, delicious, and so, so good! It may be rather small in diameter (18cm/7inches), but my, my, my. As this is a very tall cake (14cm), you can serve very small pieces and still serve a crowd. Let me introduce you to a chocolate cake with Nutella filling and frosting and a lot of blueberries.

Wir feiern mit Heidelbeer-Nutella-TorteYou might be wondering why I am pulling out all the stops. Well, reason for this being that I don’t have any permanent damage after a horrific bike accident I had five years ago. Hemorrhage (brain bleeding), a concussion, and a broken tooth were the major symptoms. I decided that my five-year anniversary was reason enough to invite some bloggers to celebrate with me. I asked all of them to create recipes with chocolate. Because I am a huge chocolate fan. Or let’s put this straight, I am a chocoholic, period. Of course I have a separate chocolate category on my blog. However, since all the bloggers will post in German on their blogs, I will leave it at that. Since I am the host of this event, of course I wanted to serve you something special. You are welcome.

Umwerfend leckere Schoko-Nutellatorte mit HeidelbeerenCredit: Inspired by the Nutella cake from Emmas Lieblingsstücke (in German)

Decadent Nutella Blueberry Cake

Serves: One 18 cm/7inch ∅ springform
Prep Time: 1hr Cooking Time: 1hr Total Time: 2hr

This decadent Nutella blueberry cake contains moist chocolate layers, a nutella cream, fresh blueberries and homemade blueberry jam.


  • Cake Layers
  • 300 grams of butter at room temperature
  • 300 grams of brown sugar
  • A pinch of salt
  • 6 eggs
  • 2 teaspoons of vanilla extract
  • 150 grams of Greek yoghurt
  • 300 grams of milk
  • 75 grams of heavy cream
  • 450 grams of all-purpose flour
  • 2 1/2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 60 grams of unsweetened cocoa powder

  • Filling
  • 150 grams of jelling sugar
  • 300 grams of frozen blueberries
  • 250 grams of cream cheese
  • 250 grams of Nutella
  • 300 grams of frozen blueberries

  • Frosting
  • 200 grams of cream cheese
  • 140 grams of Nutella

  • Decoration
  • 100 grams of semi-sweet chocolate
  • 1 tablespoon of neutral oil or coconut fat
  • 150 grams of heavy cream
  • 2 tablespoons of unsweetened cocoa powder
  • 1 dozen fresh blueberries



For the cake layers line the bottom of two 18cm/7inch cake pans with parchment paper. Mine are 8cm tall, if yours are not as tall, you can extend them using additional parchment paper. Preheat oven to 180 degrees Celsius.


Beat the soft butter with the sugar and salt in a large bowl until light and fluffy. Beat in each egg 30 seconds. Add vanilla extract, yoghut, milk and heavy cream and slowly mix until combined. Add the remaining dry ingredients and only beat until combined. Evenly divide between the two cake pans and bake for about an hour. An inserted toothpick should come out clean. The cake layers can be prepared up to two days in advance and should be wrapped airtight and chilled in the fridge.


Meanwhile for the filling bring jelling sugar and 300 grams of the frozen blueberries to a boil and let simmer for three minutes. Set aside. Mix cream cheese and Nutella and also set aside.


Cut off the domes of the cake layers. Create small crumbs with about half of it and mix it with three tablespoons of the prepared blueberry jam. You can use the rest on granola, ice cream or similar as a topping. Cut each cake layer in half so that you have four cake layers in total. Put a cake ring around the bottom cake layer and thinnly speard a bit of blueberry jam on it. Then spread three heaping tablespoons of the Nutella filling on top. Sprinkle with about 1/3 of the frozen blueberries. Place the second cake layer on top and spread again a thin layer of blueberry jam on it. Press the prepared crumb mix on top, sprinkle again with 1/3 of the frozen blueberries and spread a thin layer of blueberry jam. Place the third cake layer on top. Again spread a thin layer of blueberry jam on it, then three heaping tablespoons of Nutella filling and sprinkle with the last third of frozen blueberries. Place the four cake layer with the bottom part showing upwards on top and chill the cake for at least half an hour or overnight. If you have any Nutella filling remaining, chill this one as well.


For the frosting mix the cream cheese with the Nutella. Since I still have Nutella filling left over, I only had to add a little more Nutella to make up the 140 grams. Frost the cake. Some blueberries decided to show in my instance, but that was OK for me. Chill the cake briefly while you start with the decoration. For this melt the chocolate with the oil on low and chill for a few minutes. Then create the drops on the cake by using a teaspoon. Spread the rest evenly on the top. Chill while preparing the remaining parts.


Beat the heavy cream with the cocoa powder until still. I still had a bit of melted chocolate left over and also added this to the whipping cream. Transfer to a piping bag. Create tall swirls on the cake, mine had each three swirl movements. Place a blueberry on each. Even though this is a cake on the smaller side, it is very tall (14cm), so you can cut very small yet tall pieces. The cake an be frozen. Best without decoration. Let come to room temperature if frozen before applying the swirls, etc.

Umwerfend leckere Schoko-Nutellatorte mit Heidelbeeren

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