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Milk Chocolate Nutella Torte

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  • 7 Tbsp canola oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup milk chocolate chips, melted
  • 1/2 cup Nutella
  • 2-1/2 cups cake flour
  • 1/4 tsp salt
  • 1-1/4 tsp baking soda
  • 1 tsp vanilla
  • 1/2 cup instant milk chocolate hot cocoa mix
  • 1 cup buttermilk


  • Preheat oven to 350ºF. Prepare two 8" pans with butter and flour.
  • Add oil, sugar and eggs to bowl of mixer. Beat on medium for 2 minutes.
  • Add melted chocolate chips, Nutella, flour, salt, baking soda, vanilla, hot cocoa mix and 1/2 cup buttermilk . Beat on medium for 1 minute. Scrape down bowl. Add remaining buttermilk and beat for 30 seconds.
  • 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.
  • Rest for 10 minutes and then turn out onto wire rack to cook completely.
  • Make Milk Chocolate Mousse.
  • To Assemble: cut cake layers in half horizontally to make 4 layers. Place one on a serving platter. Spread with 1/4 of Milk Chocolate Mousse. Repeat 3 times to finish with mousse at top of cake.
  • 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 3/4 cup softened cream cheese until light and fluffy. Add 1/2 cup Nutella, 1/2 tsp vanilla. Beat until smooth. Fold into whipped cream. Store in refrigerator until ready to assemble.
GLAZE: Heat 1/2 cup whipping cream in a saucepan on low. Add 3/4 cup milk chocolate chips and 3/4 cup dark chocolate chips, stirring constantly until melted and smooth. Cool 2 minutes.