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.
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