This chocolate cake is incredibly moist, easy to make, and layered with creamy vanilla filling and a rich chocolate hazelnut spread. It looks fancy, but even a beginner can make it!
Ingredients:
For the Cake:
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup (240ml) milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot water
For the Vanilla Cream Filling:
2 cups (250g) heavy whipping cream
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
For the Chocolate Filling:
200g chocolate hazelnut spread (Nutella or similar)
½ cup (120ml) warm heavy cream
For Garnish:
Chocolate shavings or chocolate sprinkles
Whipped cream
Instructions:
- Prepare the Cake:
Preheat the oven to 350°F (180°C) and line a rectangular cake pan with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract, then mix until smooth.
Slowly add the hot water and mix until the batter is smooth (it will be thin).
Pour the batter into the pan and bake for 30–35 minutes.
Let the cake cool completely before slicing.
- Make the Vanilla Cream Filling:
Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make the Chocolate Filling:
Heat the heavy cream and mix it with the chocolate hazelnut spread until smooth.
- Assemble the Cake:
Slice the cake into three equal layers.
Spread the chocolate filling over the first layer.
Add the second cake layer and spread the vanilla cream filling on top.
Place the final layer on top and drizzle with more chocolate spread.
- Decorate & Serve:
Garnish with whipped cream and chocolate shavings.
Refrigerate for at least 1 hour before serving for the best texture.
Enjoy this decadent and easy chocolate layer cake that will impress everyone!