Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder (Dutch process preferred)
  • 2 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 2 Large Eggs (Room temperature)
  • 1 cup Buttermilk (or milk with 1 tsp lemon juice)
  • 1/2 cup Vegetable Oil (or neutral oil)
  • 1 tsp Vanilla Extract
  • 1 cup Hot Coffee (or boiling water)
  • 1 cup Unsalted Butter (very soft, but not melted)
  • 4 cups Powdered Sugar (Icing Sugar), sifted
  • 1 1/2 cups Nutella (Hazelnut Spread)
  • 1/4 cup Cocoa Powder (unsweetened, sifted)
  • 4-6 tbsp Heavy Cream (Double Cream)
  • 1/4 cup Toasted Hazelnuts, chopped (for garnish)
  • 2 tbsp Extra Nutella (for optional drizzle)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake tins, then line the bottom with a circle of parchment paper.
  2. In a large mixing bowl, thoroughly whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed (or with a wooden spoon) until just combined—do not overmix!
  5. Slowly pour the hot coffee (or boiling water) into the batter. Mix gently until smooth. The batter will be very thin.
  6. Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  7. Allow cakes to cool in the tins for 10 minutes, then invert them onto a wire rack. Peel off the parchment paper and allow them to cool completely before frosting.
  8. To make the frosting: Using an electric mixer, beat the very softened butter on medium speed until creamy and pale (about 3 minutes).
  9. Gradually add the sifted powdered sugar and cocoa powder, mixing slowly at first, then increasing speed until combined.
  10. Incorporate the Nutella and vanilla extract. Beat thoroughly until smooth and lightened in color (about 2 minutes).
  11. Slowly beat in 4 to 6 tablespoons of heavy cream, one tablespoon at a time, until the frosting is smooth, light, fluffy, and easily spreadable.
  12. Once the cakes are completely cool, use a serrated knife to carefully slice off the domed tops to create flat, even layers.
  13. Place the first cake layer on your serving plate. Spread a thin, even layer of frosting over the top. Place the second layer on top.
  14. Apply a very thin layer of frosting all over the outside of the cake (the crumb coat) to seal in any loose crumbs. Chill in the fridge for 15 minutes.
  15. Remove the cake from the fridge. Apply the remaining frosting smoothly and generously to the top and sides (final coat).
  16. Decorate the top edge with the chopped toasted hazelnuts. Optionally, warm the extra Nutella slightly and drizzle across the top before serving.