Easy Chocolate & Nutella Cake

Instructions

For the Cake:

1. Line two 7in (18cm) round cake pans with parchment paper. Set them aside. I don’t recommend using just one pan because the cake will take longer to bake in the center, resulting in dry edges. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the milk and vegetable oil in a large bowl. Microwave for about 1 minute until slightly warm. 
4. Add the cocoa powder and whisk until completely dissolved. 
5. Stir in the yogurt, sugar, and vanilla. 
6. Add the eggs and whisk until well combined. 
7. Sift the flour, baking powder, baking soda, and salt over the mixture. Gently whisk until just combined. Don’t overmix the batter. 
8. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool at room temperature. 

For the Frosting:

1. Combine the chocolate and heavy cream in a medium bowl. Microwave in 30-second intervals, stirring until smooth. 
2. Allow the ganache to cool at room temperature. 
3. Add the Nutella and stir until well combined. Use a wire whisk to achieve a smooth and shiny texture. 
4. Refrigerate for 15-30 minutes if necessary, stirring occasionally until thick and creamy. Don’t refrigerate for too long, or it will be hard to spread.

Assembling the Cake:

1. Start by placing the first cake layer on a serving plate. Spread about 3/4 cup of frosting all over the first layer. 
2. Next, add dollops of Nutella throughout the cake before carefully placing the second layer on top. 
3. After that, frost the entire cake with the remaining frosting.