The biggest Chocolate cake in the whole world…

Couple of days back my little one barged into the kitchen and sorta demanded that he would like  ”the biggest chocolate cake in the whole world”. I promised him i would make one the next day.. Of course i wasnt going to make the biggest chocolate cake in the whole world haha.. even a cupcake is too big for that tiny rascal! I kept my promise and made him a chocolatey chocolate cake tho, which he only scraped and ate the frosting -_- hehe.. hey jason loved it, my neighbours loved it… :D 
Its a dark chocolate cake with a fudge filling and a Nutella frosting. 

Chocolate cake: (2 layers of 8 inch cake)

  • All purpose flour – 180gm
  • Dark brown sugar – 150gm
  • Eggs – 3 large
  • Butter – 100gm
  • Oil – 50gm
  • Dark chocolate – 50gm (melted)
  • Dark cocoa powder – 40gm
  • Hot espresso – 100ml 
  • Baking powder – 11/2 teaspoon

Fudge filling:

  • Butter – 50gm 
  • Cocoa – 25gm
  • Icing sugar – 75gm 
  • Espresso- 1 teaspoon

Nutella Buttercream Frosting:

  • Butter – 50gm 
  • Nutella – 75gm
  • Icing Sugar – 75gm

Chocolate cake: (2 layers of 8 inch cake)

  • Preheat the oven to 180 degrees celsius, grease and line the cake tin with parchment paper.
  • In a large bowl, cream the butter and sugar until light  and fluffy.
  • Add the oil and whisk couple of times. 
  • Add and beat one egg at a time.
  • Add the melted chocolate and mix well.
  • Sift in the flour, baking power and cocoa and mix alternating with the hot espresso.
  • Mix thoroughly. Divide the batter into 2 and fill in the cake tin. 
  • Bake in the preheated oven to about 35-40 minutes. Check with a skewer to see if completely baked.
  • Once baked, let it cool on a cooling rack. 

Fudge filling:

  • In a bowl, cream the butter and add the cocoa and whisk together. 
  • Add the teaspoon of espresso, add the icing sugar and beat till it reaches the smooth spreadable consistency.
  • You can replace the espresso with milk, also add more if needed. 

Nutella Buttercream Frosting:

  • In a bowl, Cream together butter and Nutella. 
  • Add the icing sugar  in small batches and beat together for a 30 seconds to a minute or until it completely mixed. 
  • Fill 1/3 in a piping bag and the keep the rest in the bowl.


  • Place the bottom layer on a turn table or a cake board. (trim any excess cake on the top so that its flat)
  • Leaving approx. an inch around the border of the layer, fill it with fudge frosting. Smoothen with an offset spatula.
  • Using the Nutella buttercream that is in the piping bag, make a border with it around the fudge filling. 
  • Place the top layer on the bottom layer and frost around it initially with a thin crumb coat. 
  • Chill it in the fridge for 30 minutes and then frost the rest of the cake. 
  • Of course you know the next step! slice away and enjoy! <3

P.s: This is also just perfect for Valentine’s day to someone who loves chocolate! 

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