Milk Chocolate Nutella Torte

This Milk Chocolate Nutella Torte is a chocolate lover’s dream!

I have recently re-discovered the awesome yumminess of Nutella… now I can’t get enough! So when planning April’s cake, it made total sense to build a recipe around it.

I thought I would build on the creamy-nuttyiness of the Nutella by adding more milk chocolate. Who knew it would be so hard to find a good recipe for MILK chocolate cake. Why is that? Oh well, time to develop one of our own using the goodness of Canola oil.

MIlk-Chocolate-Nutella-Torte_3 Did you know you can also make a great Chocolate Hazelnut Spread from scratch if you don’t want to use Nutella? It’s easy – Combine the following until smooth: 125 g soft cream cheese, 1-1/2 tsp milk, 1/4 cup confectioners sugar, 1/4 cup melted chocolate chips, 1/4 cup ground hazelnuts, 1/2 tsp vanilla. Enjoy!

Milk-Chocolate-Nutella-Torte_1 Experimenting took me through 3 versions of this cake, but this one is the winner! It’s a little bit of work, but so worth it. A wonderful addition to the Easter buffet table.

NOTE: Don’t overcook the layers. Also if the edges of the layers are a bit “crispy” (mine were), trim them off before cutting and assembly. Then they will look ‘pretty’ like the photo.


Milk Chocolate Nutella Torte
  • 7 Tbsp canola oil
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup milk chocolate chips, melted
  • ½ cup Nutella
  • 2-1/2 cups cake flour
  • ¼ tsp salt
  • 1-1/4 tsp baking soda
  • 1 tsp vanilla
  • ½ cup instant milk chocolate hot cocoa mix
  • 1 cup buttermilk
  1. Preheat oven to 350ºF. Prepare two 8" pans with butter and flour.
  2. Add oil, sugar and eggs to bowl of mixer. Beat on medium for 2 minutes.
  3. Add melted chocolate chips, Nutella, flour, salt, baking soda, vanilla, hot cocoa mix and ½ cup buttermilk . Beat on medium for 1 minute. Scrape down bowl. Add remaining buttermilk and beat for 30 seconds.
  4. Pour batter into pans and bake for 22-35 minutes. The cake is done when a toothpick inserted into the center comes out clean with just a few moist crumbs.
  5. Rest for 10 minutes and then turn out onto wire rack to cook completely.
  6. Make Milk Chocolate Mousse.
  7. To Assemble: cut cake layers in half horizontally to make 4 layers. Place one on a serving platter. Spread with ¼ of Milk Chocolate Mousse. Repeat 3 times to finish with mousse at top of cake.
  8. Make Glaze. Drizzle Glaze over cake. Top with milk chocolate curls.
MILK CHOCOLATE MOUSSE: Beat 3 cups whipping cream until stiff peaks form. In another bowl, beat ¾ cup softened cream cheese until light and fluffy. Add ½ cup Nutella, ½ tsp vanilla. Beat until smooth. Fold into whipped cream. Store in refrigerator until ready to assemble.

GLAZE: Heat ½ cup whipping cream in a saucepan on low. Add ¾ cup milk chocolate chips and ¾ cup dark chocolate chips, stirring constantly until melted and smooth. Cool 2 minutes.

Did you know canola oil was created in Canada? This healthy oil is low in saturated fat, high in monounsaturated and omega-3 fatty acids. We’re proud to be using canola in all of our cake recipes this year. Looking for more canola oil recipes? Visit



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