Decadent chocolate layers with Nutella and Nutella buttercream filling & frosting! It’s the best chocolate cake I’ve ever made!!! The frosting will be very soft. Finally, I topped it all off with our last chocolate cake layer. I’m sure this cake is HEAVEN. If you are not familiar with the reverse creaming method that is used with this recipe, you may want to watch the video link below. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Preheat the oven to 350 degrees F (175 degrees C). Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. All layer cakes are going to settle a little bit. The cake will keep refrigerated for up to 3 days. Let the weight work it’s magic for a few hours or overnight. A big cake is not so hygienic nowadays with cake knife going from one person to another. A Note About Freezing…After baking my cake layers, if time allows, I like to wrap the cake layers individually while still warm in plastic wrap and foil, and freeze for at least a few hours. Spread 1/2 the whipped chocolate fudge filling evenly on top. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is a three layer (eight inch) cake which means two layers filling- hooray! It should be able to cover the entire top of the cake with a *light* but steady pressure. Directions. Put all of the ingredients in a food processor, and pulse until smooth and glossy, about 1 minute. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork. Chill until the frosting begins to firm-up, about 15 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Don't worry! You can butter and lightly flour the baking pans instead of using parchment paper and baking spray. Should I double both of the cake and frosting recipes? A 9×13 sheet cake pan can hold 7 cups of batter so for 3 pans you will need 21 cups. 90 grams dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute), 340 grams unsalted butter, room temperature, 280 grams Nutella (or other hazelnut spread), 330 grams best-quality dark chocolate, melted and cooled slightly, {My Favourite} Chocolate Party Cupcakes with Vanilla Swirl Frosting ». Scrape the bottom and sides of bowl. This cake recipe translates well to cupcakes, as well. Learned so much new info. Thank you so much Melissa for sharing this wonderful recipe. I love the usual go-to chocolate layer cake flavor combinations like Oreo, Peanut Butter & Chocolate, Chocolate Raspberry, etc. Hi Mihaelia, Your cake looks wonderful, thanks for posting a picture. I do notice that smoothing a chilled cake with a hot spatula can sometimes give the frosting a marbled or swirled look– just slightly. It was an instant success in Europe and over the years this delicious spread has become a beloved staple worldwide. Squeeze on top of the frosted cake and allow to drip down the sides. Hello! Below is a cake batter chart that you might find helpful. 855 calories; protein 8.3g 17% DV; carbohydrates 99.4g 32% DV; fat 49.5g 76% DV; cholesterol 103.4mg 35% DV; sodium 513mg 21% DV. Use the other hand to slowly rotate the turntable until you have gone all the way around the cake. Line 2 round baking pans with parchment, then spray the parchment with baking spray. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Add the next layer and spread remaining chocolate fudge filling on top. The batter will be very runny. I frosted the sides and top of the cake with our Hazelnut buttercream using a small offset spatula. And if so, how Long do I have to bake? Enter your email below and receive a weekly update of new video tutorials, recipes and more.