Ingredients
- For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or hot water
- 2 tsp vanilla extract
- For the Nutella Frosting
- 1 cup unsalted butter, softened
- 1 ½ cups Nutella
- 2 ½–3 cups powdered sugar
- 2–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cake
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add oil, eggs, buttermilk, and vanilla. Mix until smooth.
- Slowly pour in the hot coffee or water. Batter will be thin—this is normal.
- Divide batter into pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
- Make the Nutella Frosting
- Beat butter until pale and fluffy.
- Add Nutella, powdered sugar, vanilla, and salt. Mix well.
- Add heavy cream a little at a time until frosting is light, creamy, and spreadable.
- Assemble
- Spread Nutella frosting between the cake layers.
- Frost the outside of the cake smoothly or create rustic swirls.
- Decorate with hazelnuts, chocolate curls, or a Nutella drizzle.
Notes
- Coffee enhances chocolate flavor—no coffee taste.
- Add ½ cup crushed hazelnuts between layers for crunch.
- Cake layers can be made ahead and refrigerated.
- For extra Nutella flavor, spread a thin layer of pure Nutella on each cake layer before frosting.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American