Step 1

Preheat and prepare the pan. Preheat the oven to 350°F. Grease two 8” or 9” baking pans. Line the bottoms with parchment paper and grease again. Set aside.

Step 2

Combine dry ingredients. In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 2 cups (400 g) granulated sugar 1 ¾ cups (210 g) all-purpose flour ¾ cup (63 g) Dutch cocoa powder 1 teaspoon baking powder 2 teaspoon baking soda ½ teaspoon salt

Step 3

Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla extract, eggs, and buttermilk. 2 large eggs 1 cup (240 ml) buttermilk ½ cup (120 ml) neutral oil 2 teaspoon vanilla extract

Step 4

Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.

Step 5

Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter. Batter will be thin. 1 cup (240 ml) boiling water 2 teaspoons espresso powder

Step 6

Bake. Pour batter into the prepared pan. . Bake for 35 to 40 minutes until the toothpick inserted into the center comes out clean. Remove cakes from the oven and allow it to cool completely before frosting.

Step 7

In a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 to 2 minutes. 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened

Step 8

Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 2 ½ cups (283 g) powdered sugar

Step 9

Mix in the vanilla extract, heavy cream, and salt. Beat to combine. ⅛ teaspoon salt 2 teaspoons vanilla extract 2 Tablespoons heavy cream

Step 10

Add Nutella and beat until smooth and combined. 1 cup nutella

Step 11

Frost cake. When cake is cooled, stack and frost cake layers with offset spatula. Finish with ganache.

Step 12

Heat cream and Nutella together in a microwave-safe bowl for 30 seconds. Remove from the microwave and stir. If not smooth yet, microwave again for another 30 seconds. Allow to sit and thicken, about 5 minutes. ½ cup (135 g) Nutella ¼ cup (60 ml) heavy cream

Step 13

Pour over cooled cake before serving. I pour tje ganache in th center of the cake and the spread to the edges so it drips down slowly over the edge of the Transfer to the refrigerator until set, about 15 minutes.

Step 14

Pipe on swirls of remaining frosting to finish and serve.