Ingredients
Scale
*For the cake:*
- 1/4 cup softened salted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup Nutella
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup buttermilk at room temperature
- 1/4 cup strong coffee
*For the frosting:*
- 1/2 cup softened salted butter
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream or milk
*Garnish:*
- 8 Ferrero Rochers
- 1/2 cup Nutella
- 1/2 cup roughly chopped roasted hazelnuts (or macadamia nuts)
Instructions
*For the cake:*
- Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
- In a mixing bowl, beat together softened butter, granulated sugar, brown sugar, and vegetable oil.
- Add Nutella, vanilla, and eggs. Mix until fully combined.
- Incorporate flour, cocoa powder, baking soda, baking powder, salt, and buttermilk. Mix until just combined.
- Add hot coffee and mix until incorporated.
- Pour the batter into the prepared pan and bake for 40 minutes or until done.
- Let the cake cool for 15 minutes before transferring it to a sheet.
- Allow the cake to cool completely before frosting.
*For the frosting:*
- In a stand mixer, beat together softened butter and Nutella.
- Add powdered sugar, cocoa powder, vanilla, and salt. Beat until smooth.
- Gradually add heavy cream or milk until the frosting reaches the desired consistency.
- Fill a piping bag with the frosting.
*For assembly:*
- Level the top of the cooled cake with a serrated knife.
- Spread 1/2 cup of Nutella on top, reaching the edges.
- Sprinkle roasted hazelnuts around the edge of the cake.
- Pipe rosettes around the edges and place unwrapped Ferrero Rochers on top of each rosette.
- The cake stays delicious when covered with clear wrap for up to 3 days! Enjoy!