Ingredients

The following ingredients have 7 Servings
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup Nutella
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup boiling water
  • 1 tsp vanilla extract
  • 1 stick unsalted butter
  • 8 ounces cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 4 tbsp Nutella
  • 2 tbsp milk
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • 2 cans chocolate hazelnut pirouettes

Instruction

  • Preheat oven to 350 degrees F
  • Butter and flour two 9" cake pans
  • Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
  • In a separate bowl, combine the eggs, Nutella, vegetable oil, milk, sugar, and vanilla extract.
  • Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
  • Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
  • Bake the cakes for about 28-30 minutes or until fully cooked through
  • Allow the cakes to completely cool
  • To make the frosting, mix the unsalted butter until smooth then add the cocoa powder, powdered sugar, cream cheese, Nutella, milk, and vanilla extract.
  • Mix on medium-high speed for about 3-4 minutes or until nice and fluffy.
  • Frost the cooled cakes with the Nutella frosting, raspberries, chocolate hazelnut pirouettes, if desired and enjoy!