Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder, use dutch process for best results
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup oil, canola or vegetable
- 1 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup hot water, steaming
- 2 cups unsalted butter, leave on the counter for 1 hour
- 1/2 cup nutella
- 2 cups powdered sugar, sifted
- 2/3 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 package of ferrero rocher, chopped. freeze until firm before chopping
- 2/3 cup nutella , for filling
- 1 package of ferrero rocher, optional for decoration
Instructions
- Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and line the bottoms with parchment paper.
- Sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large bowl, then set aside.
- Heat water on the stove until steaming. In another bowl, mix oil, sugar, vanilla, eggs, and buttermilk, then slowly stir in the hot water.
- Combine wet ingredients with dry ingredients and mix until just combined. Distribute batter evenly between the three pans.
- Bake in the preheated oven for 25-28 minutes, or until a toothpick comes out clean when inserted.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Ensure all ingredients are at room temperature for better mixing.
For a richer flavor, use high-quality cocoa powder and Nutella.
If desired, freeze Ferrero Rocher candies before chopping for easier handling.
Nutrition
- Serving Size: 1 slice
- Calories: 512
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.