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Chocolate Cake with Nutella Icing

Course Dessert
Prep Time 30 minutes
Cook Time 27 minutes
Cooling 1 hour
Servings 12

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.