Ingredients

For the cake

110 g (1 stick) Softened butter

40 g  (3 tbsp) Coconut oil / any flavorless oil

200 g (1 cup) Sugar

2 tsp Vanilla

2 Large eggs

250 g (1¾ cups) All purpose flour

2 tsp Baking powder

¼ tsp Baking soda

180 g (¾ cup) Buttermilk

½ tsp Salt

50 g (6 tbsp) Unsweetened cocoa powder

120 g (½ cup) Additional warm milk

For the nutella glaze

100 g (3.5 oz) Heavy cream

100 g (3.5 oz) Chocolate, cut into small pieces.

100 g (3.5 oz) Nutella

Method

For the cake

In a large bowl, cream together the butter, oil, sugar and vanilla extract.

Add the eggs one at the time, mixing after each addition.

Add the flour, baking soda, baking powder and salt. Mix until just combined.

Divide the batter into 2 equal parts using a scale. To one part add the cocoa powder, bloomed in warm milk.

Create alternating layers of vanilla and chocolate: bake the cake after each layer is added, so the layers stay separate. Bake the cake after each layer is added in a preheated oven, at 160 °C (360 °F) for 8 to 10 minutes.

Allow to cool completely.

For the nutella glaze

Pour the hot heavy cream over the chocolate. Add Nutella, and mix.

Pour over the cake and trim the sides.