My Ultimate Strawberry Nutella Chocolate Cake is the perfect summer dessert. Imagine this: ultra-moist chocolate fudge cake, rich and tender, with dreamy layers of Nutella and fresh, juicy strawberries nestled in between. As if that wasn’t enough, the entire cake is cloaked in silky chocolate ganache and finished with a strawberries all over. It’s the kind of show-stopping dessert that makes you say ‘it’s too cute to eat’ but then eat the whole thing. Whether you’re baking for a celebration or just because life needs more chocolate (and Nutella), this one’s a must-make.
Why you’ll love this Strawberry Nutella chocolate cake
If you’re a fan of rich, chocolatey bakes with a fruity twist, this cake will steal your heart. The moist chocolate fudge layers are deeply decadent without being too heavy, while the Nutella adds that creamy, nutty sweetness we all crave. Fresh strawberries bring a burst of brightness and balance, cutting through the richness perfectly. Every bite gives you the perfect combo of soft cake, smooth ganache, and juicy fruit. It’s visually stunning, easy to decorate, and guaranteed to impress at any gathering—from birthdays to date nights. Basically, it’s everything you love in a dessert, stacked into one unforgettable cake.
What ingredients do I need to make this Strawberry Nutella Chocolate Cake?
- Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
- Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
- Caster sugar: Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
- Soft light brown sugar: To give the cake a slightly caramel flavour and fudgy texture.
- Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
- Vegetable oil: Adds moisture to the cake.
- Sour cream: Adds moisture to the cake. Take out the fridge before to get to room temperature .
- Eggs: This recipe uses medium room temperature eggs.
- Cocoa powder: To add a rich chocolate flavour in the cake.
- Plain flour: Also called all purpose flour.
- Bicarbonate of soda: Helps to neutralize the acidity in cocoa powder, enhancing the cake’s rich, chocolate flavor and creating a smoother, more balanced taste.
- Baking powder: Helps the cake to rise.
- Salt: Enhances the chocolate flavour and balances the sweetness.
- Boiling water: To bloom the cocoa and add moisture to the cake.
Step by step: How to make Strawberry Nutella Chocolate Cake
Step one
- Spread some of the chocolate ganache on the first cake layer, make a well then add 4tbsp Nutella.
Step two
- Add half the strawberries on top.
- Repeat with the 2nd cake layer.
- Turn the 3rd cake upside down and place on top.
- Spread the chocolate ganache all over the top and down the sides of the cake.
Step three
Step three
- Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
- Make a messy pattern using the spatula.
- Make a swirl on the top of the cake, place the spatula in the middle and turn the cake on a cake turner dragging it towards the edges of the cake.
Step four
Cut the strawberries in half and stick them on the top and the sides of the cake.
Tips for making the best Strawberry Nutella chocolate cake
Use room temperature ingredients – This helps the batter mix evenly and results in a softer, fluffier cake.
Don’t overmix the batter – Overmixing can make the cake dense. Mix until just combined.
Level your cake layers – For a neat, bakery-style finish, trim the tops of your cake layers so they stack evenly.
Chill before assembling – Once you have assembled the cake but before you’ve covered it in chocolate ganache, put it in the fridge for 30 minutes. This will stop the cake moving around when you cover It in the ganache. You do not want the Nutella and strawberries slipping out the side.
Use ripe but firm strawberries – They’ll hold their shape better and won’t release too much moisture into the cake. Try to get sweet strawberries otherwise they will not taste that great in this cake.
Decorate just before serving (optional) – If you’re using strawberries on top, add them close to serving time to keep them fresh and vibrant.
FAQ – Strawberry Nutella chocolate cake
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Assemble the cake the day you plan to serve for the freshest results.
Can I use a different chocolate spread instead of Nutella?
Absolutely. Any smooth chocolate hazelnut spread (or similar) will work—just make sure it’s spreadable at room temperature.
How should I store the cake?
Store the cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 20–30 minutes before serving so the ganache and Nutella soften slightly.
Can I freeze this cake?
Yes—freeze the unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight in the fridge before assembling. It’s best not to freeze the fully assembled cake due to the fresh strawberries.
Can I make this gluten-free?
You can try swapping the flour with a 1:1 gluten-free baking flour blend. Just note that texture may vary slightly depending on the brand.
Ingredients
Chocolate fudge cake
- 170g dark chocolate (around 60% cocoa)
- 100g unsalted butter
- 360g caster sugar
- 50g soft light brown sugar
- 1tbsp vanilla extract
- 200ml vegetable oil
- 3 medium eggs
- 50g cocoa powder
- 290g plain flour/all purpose flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- 1/4tsp salt
- 170ml boiling water
- 280g sour cream (make sure room temperature)
Chocolate ganache
- 200g Milk chocolate
- 200g Dark chocolate (50-60% cocoa)
- 400ml double/heavy cream,
- 80g salted butter
- 5-6tbsp golden syrup (or syrup of choice)
Other items needed
- 8 tbsp Nutella
- Tub of strawberries
Instructions
Chocolate fudge cake
- Melt the butter and chocolate together in the microwave, 20 seconds at a a time.Mmix together well until combined then set aside.
- Add the in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream and eggs. Mix together using an electric hand beater until all the ingredients are combined.
- Pour in the melted chocolate and butter, stir to combine using a spatula.
- Add the boiling water, in two stages, mix to combine using a spatula.
- In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula.
- Pour the cake batter into three lined 6" cake tins. Only line the bottom of each cake tin with baking paper, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
- Bake for 40 mins at 160c fan. The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
- Let the cakes cool for 30 minutes, then gently use a sharp thin knife to separate the cakes from the sides of the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.
Chocolate ganache
- Once the brownies and chocolate fudge cake has cooled completely, make the chocolate ganache.
- Chop the dark chocolate into very small pieces and put into a bowl.
- Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
- Let it sit for 1 min, then stir to combine.
- Chop the butter into small pieces, then let it melt int he ganache.
- Stir in the golden syrup (or syrup of choice)
- Let the ganache cool until it becomes a thicker spreadable consistency. You can speed up the process in the fridge. Also if it is warm where you are located its best to use the fridge to set the ganache.
Assemble
- Wash and cut 8 strawberries into small pieces. Set aside.
- Once the cakes have cooled, cut the tops of each cake to make them flat.
- Spread some of the chocolate ganache on the first cake layer, make a well then add 4tbsp Nutella.
- Add half the strawberries on top.
- Repeat with the 2nd cake layer.
- Turn the 3rd cake upside down and place on top.
- Once you have assembled the cake but before you've covered it in chocolate ganache, put it in the fridge for 30 minutes. This will stop the cake moving around when you cover It in the ganache. You do not want the Nutella and strawberries slipping out the side.
- Remove the cake from the fridge, spread the chocolate ganache all over the top and down the sides of the cake.
- Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
- Make a messy pattern using the spatula.
- Cut the strawberries in half and stick them on the top and the sides of the cake.
- Refrigerate for at least 30 minutes before slicing the cake.
