This recipe is our FAVORITE cake recipe! Whether you're a chocolate lover or not, you'll love this cake! We came across this recipe when our cousin in Italy made something very similar to it. Over the years we've modified it to our liking and truly created something so good! It consists of a moist chocolate cake with a filling and frosting that is made of only whipping cream and nutella. It's so simple yet so amazing!
The cake recipe is from Ina Garten's beatty's chocolate cake. We discovered this recipe a couple years ago and have loved it ever since. The cake recipe is as follows:
Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
The frosting is so simple! The recipe is as follows:
2 cups of heavy whipping cream
1/2 cup nutella
Whip the heavy cream until thick anf fluffy. Place the nutella in a large bowl and slowy add the whipped cream to it, folding it in. When you have incorporated all the whip cream into the nutella it should be a mocha color. If the cream is too pale or the nutella flavor isn't strong enough, feel free to add more nutella by the tablespoon! I probably added up to 3/4 cup into my frosting!