Chocolate Olive Oil Cake & Notella

One of my favorite flavors is Nutella. On toast, on pancakes and waffles, in cakes, on fingers, you name it. But if you’ve read the ingredient label lately, well, once you know, once you know, it’s hard to un-know!

The first two ingredients are white sugar and palm oil and the list is rounded out with dairy and soy lecithin. Hazelnuts? They’re just 13% of the recipe. No, thank you.

Enter my Clean Made Notella. I wanted to use this rich chocolate and hazelnut flavor in my cakes but I didn’t want any of the junk in Nutella, so I had to figure out how to make my own.

My Notella is made with roasted hazelnuts, coconut sugar, raw cacao, avocado oil, vanilla bean paste, some of the best dark chocolate I can get my hands on and sea salt.

This cake couldn’t be simpler. It’s three 6” layers of my black cocoa cake made with olive oil instead of avocado and layered with a generous shmear of the Clean Made Notella, piped vanilla bean cream cheese buttercream, then topped with some chopped hazelnuts. Simple but visually striking.

Just be sure to chill each layer of piped buttercream for at least 20 minutes before stacking. If you rush things or your buttercream is a little too warm, it’ll end up smashed – as it is in a couple of spots here if you look close. ;)

Want to make your own batch of my Notella? Find the recipe here.