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Ingredients

Directions

  • Heat oven to 325° F. Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with wax paper; coat paper.

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  • In a medium-size bowl, whisk together flour, baking soda and salt.

  • In a large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add vanilla and beat in eggs, 1 at a time, beating well after each addition.

  • Place unsweetened chocolate and vegetable oil in a small microwave-safe dish and microwave until melted, about 1 minute. Stir until smooth. Beat into butter mixture.

  • On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk. Beat on medium 1 minute. Divide batter between pans.

  • Bake at 325° F for 35 to 38 minutes, until toothpicks inserted in centers come out clean. Cool on wire racks 15 minutes. Turn cakes out onto racks; remove wax paper. Cool completely. Trim cakes with serrated knife if necessary.

  • Place chopped bittersweet chocolate in a medium-size bowl. Bring cream to a boil and pour over chocolate. Whisk until smooth. Cool to room temperature; cover and chill until good spreading consistency, about 30 minutes.

  • Place 1 cake layer on a serving plate. Spread Nutella over cake layer; sprinkle 1/2 cup chopped nuts evenly over Nutella. Place remaining cake layer on top. Spread chocolate mixture over top and side of cake.

  • Garnish with additional hazelnuts, if desired. Let stand at room temperature until set.

Nutrition Facts

436 calories; 30 g total fat; 97 mg cholesterol; 247 mg sodium. 43 g carbohydrates; 7 g protein;

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