This Nutella Chocolate Torte recipe is a chocolate layer cake filled with a Nutella mousse that is sure to impress!
Last fall I made a Pumpkin Torte that was not only impressive to look at, it was delicious to eat! That dessert came to mind when I was trying to decide what to make for a Mother’s Day dessert. I want to make something that the moms would love and I know that most women chocolate so I combined the two and threw in some Nutella for good measure. This Nutella Chocolate Torte recipe is easy to make and I could happily consume the Nutella mousse filling every day!
Start by making two 9 inch cakes. Mix together Nutella, eggs, milk and oil. Then add one Pillsbury German Chocolate cake mix. Stir for 30 seconds on low and then beat for 2 minutes on high. Pour into two greased 9 inch pans and bake at 350°F for 25-30 minutes.
While the cakes are baking, make the Nutella mousse. Beat softened cream cheese until light and fluffy. Add Nutella, sugar and vanilla. Beat until smooth. Fold in a large container of whipped topping. Store in the refrigerator until ready to use.
Allow the cakes to cool for a few minutes in the pan before removing them to a wire rack to finish cooling. Cut the cakes in half horizontally.
Place one of the cake rounds on a platter. I used an upside down ceramic baking dish to make transporting the dessert a little easier. Spread 1/4 of the Nutella mousse onto each of the layers.
Melt Pillsbury milk chocolate in the microwave and then drizzle the melted chocolate onto the cake, allowing it to run down the sides. I am not the world’s best drizzler so luckily there are chocolate curls to cover the top!
To make the chocolate curls, I started with a 4.25 oz Symphony chocolate candy bar. I softened it for a few seconds in the microwave. Then, I turned the candy bar on it’s side and ran a vegetable peeler along the edge. Top with chocolate curls.
Everyone was impressed with the cake. It was surprisingly light rather than overwhelmingly rich. Next time I would like to try adding some coffee to the recipe!
*Update – sorry for the confusion! I wrote to add water in the instructions but didn’t add it to the ingredients list. When I looked back at my written recipe, I did NOT use water. It has been removed from the instructions.*
- ½ cup Nutella
- ½ cup milk
- ⅓ cup canola oil
- 4 eggs
- 1 Pillsbury German Chocolate cake mix
- 8 oz package cream cheese - softened
- 1 cup powdered sugar
- ¾ cup Nutella
- ½ tsp vanilla
- 16 oz container whipped topping (this is the large size)
- ½ cup Pillsbury Milk Chocolate frosting
- 4.25 oz chocolate candy bar
- Preheat oven to 350°F,
- Mix together Nutella, eggs, milk and oil.
- Add cake mix. Stir for 30 seconds on low and then beat for 2 minutes on high.
- Pour into two greased 9 inch pans.
- Bake at 350°F for 25-30 minutes.
- Allow the cakes to cool for a few minutes in the pan before removing them to a wire rack to finish cooling.
- Beat softened cream cheese until light and fluffy.
- Add Nutella, sugar and vanilla. Beat until smooth.
- Fold in a large container of whipped topping.
- Store in the refrigerator until ready to use.
- Cut the cakes in half horizontally.
- Place one of the cake rounds on a platter.
- Spread ¼ of the Nutella mousse onto each of the layers.
- Melt frosting in the microwave.
- Drizzle over the top of the cake, allowing the chocolate to drip down the sides.
- Soften chocolate candy bar in the microwave for a few seconds.
- Run a vegetable peeler along the edge of the chocolate bar to make chocolate curls.
- Top the cake with the chocolate curls.
- Keep refrigerated until ready to serve.