Description
This rich and moist chocolate cake layered with Nutella frosting is perfect for special occasions and will satisfy any chocolate lover’s cravings.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder (use dutch process for best results)
- 1/4 cup Cornstarch
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Oil (canola or vegetable)
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Hot water (steaming)
- 2 cups Unsalted butter (leave on the counter for 1 hour)
- 1/2 cup Nutella
- 2 cups Powdered sugar (sifted)
- 2/3 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 1 package Ferrero Rocher (chopped, freeze until firm before chopping)
- 2/3 cup Nutella (for filling)
- 1 package Ferrero Rocher (optional for decoration)
Instructions
- Preheat the oven to 350F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
- In a large bowl, sift the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- Start heating the water on the stove until steaming. In a separate bowl, mix the oil, sugar, vanilla, eggs, and buttermilk. Slowly add in the hot water to avoid cooking the eggs.
- Pour the wet ingredients into the dry and mix until just combined. Pour the cake batter evenly into the three cake pans.
- Bake the cakes for 25-28 minutes or until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.
- Sift the powdered sugar and cocoa powder into a large bowl.
- Using a mixer, beat the butter and Nutella on high speed for 3 minutes. Then, slowly add in the powdered sugar/cocoa powder mixture on low.
- Add in the vanilla and mix on high speed until fluffy.
- Stick one package of Ferrero Rocher in the freezer for 15-20 minutes until firm, then cut into smaller pieces.
- Cut the domes off the tops of the cake using a serrated knife or a cake leveler. Pipe a dollop of frosting on the board you are decorating on. Separate the Nutella filling into two bowls each with 1/3 cup. Heat in the microwave for 15 seconds or until melted.
- Place the first cake layer down. Frost 1/2 cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread the melted 1/3 cup of Nutella over the frosting. Fill with half of the chopped truffle pieces, and pipe a few dollops on top of the truffle pieces to help the layers stick together.
- Repeat with the second layer. Place the last cake layer down with the bottom of the cake facing up.
- Frost the cake in a light layer of frosting. Freeze for 15 minutes to set the frosting.
- Frost the rest of the cake and top with extra Ferrero Rocher.
Notes
- This cake can be made a day in advance and stored in the fridge.
- Ensure eggs and buttermilk are at room temperature for best mixing.
- For added flavor, consider adding espresso powder to the dry ingredients.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg