Ingredients

Use two 7 inch (18 cm) or 8 inch (20 cm) cake pans

225 g (1⅓ cups) All-purpose flour, sifted

60 g (½ cup) Unsweetened cocoa powder, sifted

270 g (⅓ cup) White sugar

3 tsp Baking powder

165 g (1½ cups) Softened butter

3 Eggs

200 g (1 cup + 1 tbsp) Whole milk

2 tbsp Espresso coffee

¼ tsp Salt

(Enough for making up to 3 - 4 layers)

200 g (7 oz) Dark chocolate ( cut into small pieces)

100 g (3½ oz) Milk chocolate ( cut into small pieces)

360 g (1½ cups) Heavy cream

300 g (1 cup + 2 tbsp) Nutella

Method

In a large bowl cream the butter and white sugar.

Add the eggs one at the time.

Add half of the sifted dry ingredients.

Add the milk and coffee.

Add the remaining dry ingredients.

Pour the cake batter in two 7 or 8 inch greased and lined with parchment paper pans.

Bake the cakes in a preheated oven at 180 °C (360 °F) for around 25 minutes or until a toothpick comes out clean.

Allow to cool completely.

Pour the hot cream over the chocolate and stir.

Add the Nutella.

Cover and refrigerate until cold.

Whip until firm.

Assemble and frost the cake using the techniques shown in the video