Ingredients
**Nutella Icing:**
- – 2 sticks softened butter (226 g)
- – 13 ounces Nutella
- – 1/2 teaspoon salt (1/4 teaspoon if using Morton salt)
- – 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
- – 14 ounces powdered sugar
- – 1/4 cup heavy cream (or 4 tablespoons milk)
**Black Magic Cake:**
- – 2 2/3 cups all-purpose flour (320 g)
- – 3 cups granulated sugar (600 g)
- – 1 1/8 cup cocoa powder (135 g)
- – 1 tablespoon baking soda (17 g)
- – 1 1/2 teaspoons baking powder (6 g)
- – 1 1/2 teaspoons salt (5 g)
- – 3 eggs
- – 1 tablespoon vanilla extract (15 ml)
- – 1 1/2 cups buttermilk (350 ml)
- – 3/4 cup canola or vegetable oil (175 ml)
- – 1 1/2 cups hot coffee (350 ml)
Instructions
**Cake:**
- Preheat the oven to 350°F. Grease and flour three 8″ or 9″ round cake pans.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the vanilla, eggs, buttermilk, and oil. Stir until combined.
- Stir in the hot coffee quickly to ensure it’s evenly distributed. The batter will be very thin.
- Pour the batter into the prepared cake pans. Bake for 30-40 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
**Nutella Icing:**
- In a large mixing bowl or stand mixer, cream together the softened butter and Nutella until well combined (about 3 minutes).
- Add the salt, vanilla bean paste, and powdered sugar. Mix on low until combined; it will be clumpy.
- Add the heavy cream and mix on low until combined, then increase the speed to medium-high and beat until fluffy (about 3 more minutes).
- Ice the cooled cakes with the Nutella icing.