Ingredients :
For the cake:
400 g unsalted butter / stork
400 g light brown sugar
8 medium eggs
325 g self-raising flour
75 g cocoa powder
2 tsp baking powder
For the buttercream:
250 g unsalted butter (room temperature)
250 g Nutella
475 g icing sugar
Decoration / extras
150 g Nutella
Chopped hazelnuts
Directions :
For the cake:
Heat the oven to 180C / 160C and line three 20cm cake tins with baking paper – set aside.
Beat butter and light brown sugar in a mixer until light and fluffy.
Add the flour, cocoa powder, eggs, baking powder and whisk again until everything is well mixed. Try not to over-beat the mixture!
Divide the mixture between the three tins and smooth it out – bake for 25 to 30 minutes, until a skewer comes out clean when poked and the cake springs back.
After baking, let the cake cool in the pan for 10 minutes. Remove and let cool completely on a rack. If the cake is slightly domed, let it cool to flatten slightly.
For the buttercream:
Beat the butter in a mixer or bowl for a few minutes so that it is really smooth and soft.
Add the Nutella and beat briefly again to basically combine.
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