Ingredients
Yield: One 3-layer, 7-inch round cake
For the Cake:
2 1/4 cups (285 grams) all-purpose flour
2 1/3 cups (470 grams) superfine sugar
3/4 cup (90 grams) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
2 1/2 teaspoons (12 grams) baking soda
2 teaspoons (10 grams) baking powder
1 teaspoon (8 grams) salt
1 1/4 cups (300 ml) buttermilk
3/4 cup (180 ml) brewed coffee or espresso
2/3 cup (160 ml) vegetable oil
3 eggs, room temperature
1 tablespoon (15 ml) pure vanilla extract
For the Frosting:
4 1/2 cups (565 grams) confectioners' sugar
1 1/2 cups (340 grams) unsalted butter, room temperature
1 cup (280 grams) Nutella (or other hazelnut spread)
3/4 cup (180 ml) full-fat sour cream
11 ounces (330 grams) best-quality dark chocolate, melted and cooled slightly
1 tablespoon (15 ml) pure vanilla extract
Pinch of salt
Preparation
