Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a smooth batter.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is smooth and well combined.
- Add the sour cream to the batter and mix until fully incorporated, which will lend moisture and richness to the cake.
- Gradually pour in the boiling water, mixing gently. The batter will be thin, which is normal and ensures a moist cake.
- Evenly divide the batter between the two prepared cake pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Using softened butter, Nutella, powdered sugar, heavy cream, vanilla extract, and a pinch of salt, beat together to create a smooth and spreadable frosting. Adjust consistency with heavy cream as needed.
- Place one cake layer on a serving plate, spread Nutella buttercream evenly, add halved Ferrero Rocher chocolates, then stack the second cake layer on top.
- Frost the entire cake with remaining Nutella buttercream. Garnish with whole Ferrero Rocher chocolates and sprinkle chopped hazelnuts on top for added texture and decoration.
Nutrition
Notes
Ingredient Swap: I've found that using Dutch-processed cocoa powder really deepens the chocolate flavor, giving the cake an even richer, darker hue, which I absolutely adore.
Storage: