Ingredients
Chocolate Cake2 cups all purpose flour
2 cups sugar
1 cup dark unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons espresso powder
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Nutella Buttercream Frosting
3/4 cup butter
1/2 cup dark unsweetened cocoa powder sifted
2 1/2 cup powdered sugar sifted
1/4 cup milk
13 ounces Nutella Hazelnut Spread
Strawberries
1 pint fresh strawberries sliced
1/3 cup sugar
Instructions
1. Preheat oven to 350 degrees and spray two cake pans with non-stick spray and set aside.2. Start by mixing together the flour, sugar, dark cocoa powder, baking powder, baking soda and espresso powder in large mixing bowl.
3. Add in the milk, vegetable oil, salt, eggs and vanilla extract and mix to combine.
4. Microwave 1 cup of water in a microwave safe cup for 4 minutes. Stir the boiling water into the cake mix and then pour cake batter evenly into your baking pans.
5. Bake for 30 - 35 minutes and then remove and flip out onto a cooling rack to cool.
6. Once cooled, gently trim off the top of the cakes so that they are even. Gently cut each cake in half horizontally so that you now have four cake layers.
7. To make the frosting, in a medium sized bowl, combine butter, sifted powdered sugar, milk, cocoa and Nutella spread until it comes together to form a creamy buttercream frosting.
8. Set the first cake layer on a plate and lightly cover with frosting, making sure to even it out on top. Lightly place your second layer of cake and repeat until all layers of cake are stacked and all frosting has been used.
9. Just prior to serving, slice the strawberries into 1/4 inch thick slices and transfer them to a small bowl and then toss with sugar. Let them sit and macerate for 15 minutes and then drain off liquid from the strawberries.
10. Make sure they are as dry as possible and then gently pile them up on top of your Chocolate Nutella Cake. Serve immediately.
