Description
Rich, decadent and surprisingly easy! This is a perfect cake for any celebration, and will be requested again and again!
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup brewed coffee
1 cup butter, softened (two sticks)
2 eggs, whisked
1/2 cup buttermilk
2 teaspoons vanilla extract
Nutella Buttercream Ingredients:
1 cup unsalted butter, softened
1/2 cup Nutella
1 teaspoon vanilla
5 cups powdered sugar
salt to taste
Optional garnish: Ferrero Rocher
Chocolate Ganache Ingredients:
1 cup semi-sweet chocolate chips
1/3 cup heavy cream
Instructions
Preheat oven to 350 degrees F. Grease and line the bottom of three 6″ round cake pans. Set aside.
In a small pan, heat the butter and coffee until the mixture is steaming and the butter is melted. Let cool. Whisk together the dry ingredients, flour through baking soda.
In the bowl of your stand mixer fitted with the paddle attachment, mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cake pans and baked at 350 for 30-35 minutes, until a toothpick comes out with moist crumbs.
Nutella Buttercream and Dark Chocolate Ganache Directions:
Whip the butter and Nutella until light and fluffy. Add the powdered sugar one cup at a time, and then add the vanilla extract and salt as needed. Spread the Nutella buttercream between each cake layer and the outside of the cake. Put the cake in the fridge while you prepare the ganache.
For the ganache: Melt the chocolate chips and heavy cream together in a small bowl. Drip the ganache over the top of the cake, and garnish with Ferrero Rocher!
Unknown | 13th Oct 19
It doesn't say how much water..
Kirsten Bell | 13th Oct 19
My apologies, you're right! It was a mistake – I meant coffee! I've updated the recipe, thanks for pointing that out!
Unknown | 3rd Mar 20
Hi Kirsten, Does the buttercream meant to be that thick? Its so thick it wont spread much and it weighed down the cake it cant hold it..
Kirsten Bell | 3rd Mar 20
Hi! No, that sounds much too thick. I would try adding some heavy cream or milk to the frosting, it should be the approximately same consistency as room-temp butter!
Unknown | 4th Apr 20
Can you use instant coffee instead of brewed?
Lauren | 12th May 20
Hi, is there any chance you have measurements for this not in cups? I can’t find a reliable conversion for cups to mg/ml
Alicia | 8th Jul 20
Hi, is the one full cup of fresh straight coffee or can it be instant coffee? If so how much coffee should I add to a cup of hot water? Thanks
Kirsten Bell | 8th Jul 20
Hi! Yes, I usually just use regular brewed coffee! But instant coffee would absolutely work too. Every instant coffee is going to be different, I’d follow the package directions for a single cup. Thanks!
Cristina | 28th Dec 20
What size cake pans do you use
Vicki | 22nd Feb 22
Well it’s now in the oven for 40 minutes and not getting done!
Maria | 16th Jun 23
The layers came out super flat. Was I supposed to add baking powder?