Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 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 of ferrero rocher, chopped, freeze until firm before chopping
- 2/3 cup nutella, for filling
- 1 package of ferrero rocher, optional for decoration
Instructions
- Preheat the oven to 350°F and prepare three 8-inch cake pans with nonstick spray and parchment paper.
- In a large bowl, sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- Heat water on the stove until steaming. In another bowl, combine oil, sugar, vanilla, eggs, and buttermilk, then gradually mix in the hot water without cooking the eggs.
- Combine wet and dry ingredients by mixing until just incorporated, then divide the batter evenly among the three pans.
- Bake for 25-28 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Notes
Ensure the eggs and buttermilk are at room temperature for best results.
For a more intense chocolate flavor, use dutch-process cocoa powder.
Let the cakes cool completely before frosting to avoid melting the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 45g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.