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Triple-chocolate Nutella Easter cake

For kids (and many adults) Easter is all about the chocolate! These holidays, why don’t you impress your family and friendly with this spectacular Triple-Chocolate Nutella Cake?

Get the kids involved too – it’s a tasty way to pass some time during the school holidays.


  • 3 cups (660g) brown sugar
  •  200g dark chocolate, coarsely chopped
  •  250g chopped butter
  •  1/3 cup (35g) cocoa powder
  •  1/2 cup (165g) Nutella
  •  1 tablespoon instant coffee powder
  •  1 teaspoon bicarbonate of soda
  •  3 cups (450g) self-raising flour
  •  4 Free Range Eggs, lightly whisked
  •  Chocolate eggs*, to decorate


  •  250g softened butter
  •  3 cups (480g) icing sugar mixture
  •  2 tablespoons milk
  •  100g white chocolate, melted, cooled


  •  250g softened butter
  •  3 cups (480g) icing sugar mixture
  •  2 tablespoons milk
  •  100g dark chocolate, melted, cooled
  •  1/4 cup (85g) Nutella



  • Preheat oven to 180C. Grease and line the base and side of two 20cm round (base measurement) cake pans
  • Stir the sugar, chocolate, butter, cocoa powder, Nutella, coffee, bicarbonate of soda and 2 cups (500ml) water in a large saucepan over medium heat for 3 mins or until sugar dissolves
  • Increase heat to high. Bring to a boil. Remove from heat. Pour into a large heatproof bowl. Set aside for 30 mins or until cooled to room temperature
  • Add the flour and whisk to combine. Stir in the eggs
  • Divide between prepared pans
  • Bake for 1 hour or until a skewer inserted in the centres comes out clean
  • Cool in the pans for 5 mins, then turn onto a wire rack to cool completely

We recommend sitting back and relaxing after Stage One with a nicely chilled glass fo your favourite Sisters Wine while the cake bakes.


  • To make the white chocolate buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy
  • Gradually add the icing sugar, beating well after each addition
  • Add milk and beat to combine
  • Add the white chocolate and beat until smooth
  • Repeat to make the dark chocolate buttercream, adding Nutella with the dark chocolate


  • Use a large serrated knife to level the top of each cake, then halve each cake horizontally.
  • Place 1 cake layer on a serving plate. Spread with half the dark chocolate icing. Top with another cake layer
  • Reserve half the white chocolate buttercream. Combine one-third of the remaining white buttercream with two-thirds of the dark chocolate buttercream
  • Spread evenly over the cake. Top with another cake layer
  • Combine the remaining dark chocolate buttercream with the remaining white chocolate buttercream and spread evenly over the cake
  • Top with the remaining cake layer and reserved white chocolate buttercream
  • Decorate with chocolate eggs (this is definitely something that the kids will enjoy doing!)