Ingredients

The following ingredients have 13 Servings
  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) water
  • 2 cups (448g) salted butter, room temperature
  • 1 cup (189g) shortening
  • 2 cups (620g) Nutella hazelnut spread
  • 10 cups (1150g) powdered sugar
  • 5-6 tbsp milk or water
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • Ferrero Rocher candies

Instruction

  • 1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  • 2. Add all dry ingredients to a large bowl and whisk together.
  • 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • 4. Add vanilla to boiling water and add to mixture. Mix well.
  • 5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
  • 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
  • 8. Add Nutella and mix until smooth.
  • 9. Slowly add half of the powdered sugar and mix until smooth.
  • 10. Add 2-3 tbsp of milk or water and mix until smooth.
  • 11. Slowly add the remaining powdered sugar and mix until smooth.
  • 12. Add more water or milk until the frosting is the right consistency.
  • 13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
  • 14. Place first layer of cake on a plate or cardboard cake circle. Add about 3/4 cup of frosting and spread into an even layer.
  • 15. Add second layer of cake and add another 3/4 cup of frosting and spread into an even layer.
  • 16. Add third layer of cake on top and add another 3/4 cup of frosting and spread into an even layer.
  • 17. Top frosting with the fourth layer of cake, then frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
  • 18. To make the chocolate ganache, place the chocolate chips in a medium sized bowl.
  • 19. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth (see my tips on making chocolate ganache).
  • 20. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips for making a chocolate drip cake.
  • 21. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher candy. I used Ateco tip 849.
  • 22. Cake is best when well covered for 3-4 days.