About the Recipe
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake ever.
2 Cups all-purpose flour
2 Cups sugar
3/4 Cup unsweetened cocoa powder
2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon salt
2 Teaspoon instant coffee
1 Cup buttermilk
1/2 Cup vegetable oil
2 Large eggs
2 Teaspoon vanilla extract
1 Cup boiling water
½ Cup Salted Butter (room temperature)
½ Cup Unsalted butter (room temperature)
4 Cups icing sugar
¾ Cup Nutella
4 Tablespoon heavy cream
1 Teaspoon vanilla
For the Chocolaty Chocolate Cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine.
Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for 10 minutes, remove from the pan and cool completely.
For the Nutella Buttercream Frosting:
In a large bowl using a handheld mixer or a stand mixer with a fitted paddle attachment, beat the butter until light and fluffy.
Add 2 cups icing sugar, vanilla, Nutella and 2 tbsp cream and mix to combine. On low for 30 seconds and high for 2 minutes.
Add remaining icing sugar and cream, follow the same process as noted above. (if icing is too thin add ½ cup icing sugar, to think 1 tbsp of cream at a time until you reach your desired consistency.)
Use immediately or store in the refrigerator for up to 1 week. (If chilled allow to come to room temperature and whip slightly before using.)