Oh, this chocolate cake is rich, it will sure satisfy that sweet tooth. The first time we made this cake, we all felt like we hit heaven for a few minutes. We were in Cancun and everyone was craving something sweet. After this chocolate cake came out of the oven, Cris sliced the cake in half & slathered half of the jar of nutella, inside and on top of the cake. My version is a bit different, the cake is a cross between chocolate and vanilla, you can omit the cocoa to make it a vanilla cake. As for the filling I used nutella (almost the whole jar)! For the topping I bought a powder chocolate glaze & mixed it with milk, they don’t have frosting in a jar, here in Naples, Italy. So when it comes to the topping of the cake, you can use nutella, buttermilk frosting or store bought.
11/4 cup flour
2 tbsp cocoa powder
2 tsp baking powder
2 pinches of salt
3/4 cup white sugar
1 tbsp vanilla extract
1/2 cup milk, room temperature
1/2 cup of sunflower oil
2 eggs
Grease a 9 inch pan. In a large bowl add all dry ingredients and stir. Then add all wet ingredients and with an electric mixer blend until smooth. Pour batter and bake at 350F, for about 30-40 minutes. Insert a toothpick, if it comes out clean, it’s done. Cool completely on a baking rack before filling or frosting.
This was before the frosting. Here in Italy they use these pretty paper doilies to display their cakes.
The glaze was so smooth and shiny that it looked fake! I loved it!
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