Ferrero Cake – Chocolate Hazelnut Dream – Page 2

Preheat oven to 170°C (350°F). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat together the sugar, eggs, oil, vanilla, and buttermilk until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the hot water slowly until the batter is smooth (it will be slightly thin).
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a large bowl, beat the softened butter until fluffy.
Add Nutella and beat until smooth and creamy.
Gradually add icing sugar and cocoa powder, beating on low until combined.
Add milk as needed to achieve a spreadable consistency. Beat until light and fluffy.