Chocolate Cake Recipe

Inspired by Le Farfalle

Time1h 30m

Serves12

Hazelnut Frosting

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Ingredients

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Chocolate Cake

1 3/4 cups 00 bread flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 tsp Baking powder

1 1/2 tsp baking soda

1 tsp Celtic sea salt

2 large Eggs

1 cup whole milk

1/2 cups Tuscany sunflower oil

2 tsp Watkins vanilla extract

1 cup boiling water

Method

Directions

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined. Stir in boiling water until the batter is smooth.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Prepare the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, and beat until smooth. Mix in hazelnut spread, heavy cream, and vanilla extract until fully combined.

Frost the Cake

Once the cakes are completely cool, spread a layer of hazelnut frosting between the two layers, and then frost the top and sides of the cake.