When I realized that Nutella could be made into a ganache, I practically ran to the store to get a jar. Turns out it makes the shiniest, most beautiful cake drip ever, plus it tastes just like Nutella (aka chocolate hazelnut heaven) so it’s the most delicious of all ganaches in my humble opinion. If I had you at Nutella, you’re going to want to make this ganache asap and put it on everything.
This Nutella Ganache is incredibly easy to make. There are only two ingredients involved here: Nutella and heavy whipping cream (also known as double cream). If you’ve ever made my Chocolate Ganache or White Chocolate Ganache recipes, you’ll be really familiar with the technique to make it: simply bring the heavy whipping cream to a simmer, pour it over the Nutella, and whisk it until uniform. That’s it!
This Nutella Ganache goes with so many flavors and can be used as a drip, drizzle, or a cake filling. If you are planning on using it as filling between cake layers, be sure to use the Soft Fillings method detailed in this blog post to ensure it doesn’t bulge out from between your layers.
So far, I’ve paired this Nutella Ganache with my Sweet & Salty Pretzel Nutella Cake, my Banana Nutella Birthday Cake, and a NEW recipe for a Ferrero Rocher Cake that I whipped up for a huge project I’m working on (more details on that VERY soon!). I’m dreaming about putting this drip on my Oreo Cookies & Cream Cake too, because yum. Here’s a quick video to show you how it’s made:
PS if you’re into recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of recipes, decorating tutorials, and my Cake Basics series in video format. Hit the Subscribe button while you’re there so you never miss a new vid.
Nutella Ganache Drip Recipe
Ingredients
- 1 Cup (300g) Nutella
- 3/4 Cup (180ml) heavy whipping cream or double cream
Instructions
- Measure the Nutella into a heat resistant bowl (glass or metal) and set aside. In a saucepan over medium-high, heat the heavy whipping cream until it begins to simmer, whisking constantly.
- Once the cream begins to simmer, remove the pan from the heat and pour the cream over the Nutella. Let it sit for about 30 seconds before whisking together until the consistency is uniform and well blended. Let it cool to room temperature before dripping the cake.
Notes
Did you make this recipe? I want to know how it went! Leave a comment below and be sure to tag @sugarandsparrowco on Instagram to show me. I love to see my recipes out there in the world!
OMG!! Just made the Nutella drip for the Oreo cookie cake… the best drip so far. Thank you for all your fantastic recipes.
Yay, Kathy! That flavor combo sounds incredible!
Fantatsic recipe. I have a bit left. Can you freeze the leftovers?
So happy you love this recipe as much as I do, Trish! I’ve never frozen ganache before (I always refrigerate my leftovers and use them within a few weeks) but after a quick google search it looks like you can freeze ganache for up to three months. The day before you’re ready to use it, thaw it in the refrigerator. Hope that helps!
Hey. Can I use this to frost and coat my cake
Hi Arwa! I’m not sure that this ganache will work as a whipped ganache for frosting a cake (I’ve never tried it), but my hunch is that it will. You’ll need to chill the ganache until it’s the consistency of peanut butter (slightly below room temp) and then whip it with your stand mixer for a few minutes. I also have a Nutella buttercream recipe here that you could use as an alternative: https://sugarandsparrow.com/pretzel-nutella-cake-recipe/
I made this to stripe on my nutella biscotti and wow!! Thank you for sharing this recipe!!
Yay, Patti! I’m so happy you loved this recipe and your Nutella biscotti sounds amazing!!
Haven’t made it yet but have a question. Does it set or is it more of a sticky drip? For some reason I can’t imagine it setting without the addition of chocolate chips but I’m hopeful
Hi Esther! It definitely sets once it’s dripped on a cold cake. I didn’t have a problem with it being too sticky. Hope that helps!