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

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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!