Nutella Cream Cake

Instructions

For the Chocolate Cake:

1. Butter and line, with parchment paper, two 7-inch (18cm) round cake pans. I don’t recommend using just one pan because it’s a lot of batter, and the cake will take too long to bake in the center. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the milk and oil in a large microwave-safe bowl. Microwave for about 1 minute until warm. 
4. Add the cocoa powder and whisk until completely dissolved. 
5. Stir in the yogurt, sugar, and vanilla until well combined. 
6. Add the eggs and whisk until smooth. 
7. Sift the flour, baking powder, baking soda, and salt over the mixture. Using the wire whisk, gently stir until just combined. Don’t overmix the batter. 
8. Pour the batter into the prepared pans and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. 
9. Let them cool completely at room temperature.

For the Nutella Cream Frosting:

1. Combine the cornstarch and cocoa powder in a medium bowl and whisk to combine. 
2. Add the milk a bit at a time, stirring until completely dissolved. 
3. Stir in the sugar. 
4. Pour the mixture into a saucepan, passing through a sieve to remove any lumps. 
5. Cook over low heat, constantly stirring until it starts to boil and thicken. Stir for two more minutes and turn off the heat. 
6. Pour the mixture into a large bowl, cover it with plastic wrap in direct contact, and let it cool completely at room temperature before using. 
7. Using an electric mixer, beat the mixture to loosen it up. Add the butter in two or three additions, beating after each addition until smooth.
8. Add the Nutella and beat until well combined. 
9. Refrigerate for 30-40 minutes, if necessary. 

Assembling the Cake:

1. Level the top of the cakes and cut them in half to create 4 layers. 
2. Assemble the cake onto a serving plate. Four layers of cake and three layers of frosting (about 200g of frosting for each layer).
3. Refrigerate for about 30-40 minutes. 
4. Frost the cake and refrigerate while making the chocolate drip. 

For the Milk Chocolate Drip:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. 
2. Add the milk and stir until well combined. Test the dripping consistency on the inner side of the bowl. You can add a bit more milk if the mixture is too thick. 
3. Make the drip around the cake and, using a piping bag fitted with a round tip, place dollops of the remaining frosting around the top of the cake. Place chocolate squares between them to decorate.