Today, we will be making a very moist and rich Nutella chocolate cake loaf. This is the perfect treat for any Nutella lover or chocolate lover. It’s delicious and ideal for any occasion. The recipe is very simple and very user-friendly.

This recipe is the same as our Milka chocolate cake loaf, so there won’t be a big change in the recipe, and the idea is the same, just a different decoration.

If you haven’t seen it yet, we shared a delicious chocolate cake loaf that was topped with creamy Milka chocolate, and it was a hit. Everyone has been loving it for a good reason, and we are so, so happy.

I have been so, so tired lately, and I have so many recipes on my phone that I recorded over the past month that I need to share with you all.

To mention, we made the yummiest Pistachio crunch cake inspired by our Nutella crunch cake.

We are using the recipe from our chocolate cake and chocolate sheet cake as the base, and we have modified a few ingredients to have a perfect cake.

I have been using this recipe all week for our Nutella crunch cake and our chocolate crunch cake, and trust me when I tell you it will be the best cake you have ever tried.

We are ending the week strong with this delicious Nutella dessert.

Everything about this Nutella loaf cake

Following the same recipe as our Milka cake, with the only decoration being the Nutella, we are going to have a very rich and delicious cake that is perfect for any occasion.

The cocoa powder is bloomed, and it makes it so rich, which, if you didn’t know, is so necessary to do in a chocolate cake recipe or anything that has cocoa in it.

We are using ingredients that we all have or can easily find. We are not using chocolate for this recipe; we are using cocoa powder, which makes it more accessible.

I recommend the brand Cacao Barry – Noir intense, as it will give you the most beautiful dark chocolate color. Once you start using good-quality cacao, you can’t go back; you’ll notice it so fast with the flavor.

Some recipe using Nutella is a must, like Nutella brownies, Ferrero Rocher brownies, or even Nutella pancakes, which I need to update on the recipe, but for this recipe is not necessary. Any other brand of Nutella will work just fine.

Why are we using vinegar in our chocolate cake?

People have been adding vinegar to their chocolate cake for generations. It helps the cake have a very moist texture, and it also helps it grow bigger in the oven as it’s baking.

Vinegar is what makes a red velvet cake so good, so why not use it for our chocolate cake???

People have been using different things for their cakes, from mayonnaise to zucchini.

With the vinegar, what we will do is create a buttermilk, which will activate the baking soda and give us the tender crumb we love from a chocolate cake.

You will not taste the vinegar in the Nutella chocolate cake loaf, not even a tiny bit.

But it will create bubbles that will create a very nicely risen cake. If you use a cocoa powder with fillers and sugars, you might taste the vinegar; use a good-quality cocoa powder for this recipe.

We are using a lot of vinegar because it will make it better, trust meee, but don’t use too much or your cake will sink in the middle and bubble too much, which will overflow.

Grab these ingredients

The ingredient list will be so similar to the chocolate base from our milk or dark chocolate mousse cake, cornflake cake ,or even our milk chocolate cake.

• Milk: I prefer using whole milk for a moist cake; avoid skimmed milk. I haven’t tried any vegetal substitutions. I know many people love using boiling water instead of milk, but that’s just a preference thing, I think the milk makes it more tasty.
• Apple vinegar. Using vinegar in your chocolate cake will help with texture and flavor. You can use any other food-safe vinegar you have. Make sure to measure the vinegar very well; if you use too much, it will sink in the middle. We use vinegar in recipes like our red velvet brownies or red velvet pancakes.
• Instant coffee: Many chocolate cake recipes online call for coffee, the reason is that it intensifies the flavors of the chocolate cake. It will not leave a coffee taste on the cake, but it can be omitted if a kid is going to eat it or a person who doesn’t want coffee.
• Cocoa powder: I have been so obsessed with a specific cocoa powder that I have been using it on every cocoa-based recipe. I even want to reshoot recipes we retook this month because it gives all cakes the most beautiful chocolate color. Instead of a red, brown color, it’s deep, dark. I recommend the brand CACAO BARRY, Noir intense, or any other good quality dark charcoal-colored cacao.

Ingredients

• Oil: Using oil instead of butter in a chocolate cake will give you an insanely moist cake that stays moist for days. Since the cacao flavor is strong and rich, you don’t need the taste of butter in your cake like you would in many other cake recipes. My preferred choice of oil is sunflower oil; it’s neutral, and honestly, the only neutral oil I’ll ever use.
• Eggs: make sure they are room temperature. If the eggs are fridge cold, I recommend you leave them in a glass with warm water so they can temper and get to a warm temperature. Now that the weather is warmer, I’d recommend you crack them in a separate container to make sure they are not in a bad state.
• Salt: it enhances the flavors and balances the sweetness. We use salt in every dessert we prepare, brownies, Nutella Cinnamon rolls, or brookies.
• Sugar: granulated or also called caster sugar, it’s the normal sugar that we use for everything, pancakes, chocolate chip cookies, or even donuts.
• Baking soda and powder: We are using a mixture of both for this recipe.
• All–purpose flour: Flour gives structure to the cake; we are using a common-use flour that can be found literally everywhere. It’s important you sift it to prevent lumps in the cake.
• Nutella: This is the only difference from our Milka chocolate loaf cake; for this recipe, we are using Nutella instead of Milka chocolate, no need to melt it.  

Best tips to prepare a Nutella chocolate cake

I’m actually so happy about how this Nutella cake turned out. From the flavor to the texture, even if it’s decorated with just Nutella, it creates a beautiful cake that everyone will love!

I have a weird obsession with trying to make everything better and better every time, as I think it can always taste even better, and when I tell you this recipe has been tested since about 2022, I’m not even lying.

I thought it was perfect years ago, but now it truly is perfect.

• The most important ingredient in this recipe, you might think, is Nutella, but it’s not. Cocoa powder is the most important ingredient in this cake. It affects the flavor a lot! I notice the price of a good quality cacao powder is the same as one you can find in a grocery store, with the difference being only a couple of bucks per kg.
• A key step in this recipe is to boil the milk, which will bloom the cacao and also give you a moister cake.
• Use oil instead of butter. I know you think it would make it tastier if you used butter or even brown butter, but it will also make it drier. Use oil!!
• Sifting the flour is the step we never want to do, which I understand, but it’s very important, even if you think you don’t have any lumps, as you are biting into your yummy Nutella Chocolate cake loaf, the last thing you want is to find a big chunk of flour.
• Let the cake cool slightly before adding the Nutella on top; you don’t want to fully melt it.
• To check if the cake is fully baked, you can check the internal temperature by using a thermometer; it should reach 195F (91 °C).

Overview: How to make a moist Nutella chocolate loaf cake at home

We start by boiling the milk. Once it boils, you want to mix it with the vinegar, coffee, and the cocoa powder.

The order of the rest of the ingredients doesn’t matter as much; just mix it all, making sure to sift the flour and not overmix the cake batter.

Prepare a loaf pan with parchment paper and bake it in a preheated oven. Before baking, I like to tap the pan on the table to remove any air bubbles in the center.

If you are unsure if the cake is properly baked, I recommend that you insert a thermometer in the middle to check the internal temperature.

How to serve a chocolate loaf cake

This Nutella chocolate cake should be served slightly warm; this way, the Nutella will be beautifully melted and rich, and it just makes this dessert so much better!

I’d recommend you enjoy this treat with a glass of cold milk and an ice cream scoop.

Store a Nutella chocolate loaf cake

This chocolate cake can be stored in the fridge or on the counter. Make sure you cover it very well either way, as you don’t want anything to get inside the cake, and you don’t want it to become dry.

Before serving the cake, make sure to slightly warm it up for the best flavor and texture.

Freezing tips: How to freeze a chocolate cake

Slice the Nutella chocolate loaf cake and place it in a tray lined with parchment paper. Do you recognize this method? We have applied the same one to recipes on our website, like our brownie rolls, cinnamon rolls, or chocolate Nutella rolls.

Freeze for 4 hours, which will freeze the cake enough so that it does not stick one from another, and then transfer it into a freezer-safe container. This will keep the cake safe for up to 3 months.

Have you tried this Nutella chocolate loaf cake recipe? If you have and would like to support us, the best way to do so is by leaving a star-rated comment below! Thank you!

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