-
1
Preheat oven to 350u00b0F. Grease two 9-inch round cake pans, and line the bottoms with parchment paper.
-
2
In a large bowl, whisk the flour, baking powder, baking soda and salt.
-
3
In another bowl, whisk the boiling water, chocolate and cocoa powder until smooth.
-
4
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.
-
5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
-
6
Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
-
7
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
-
8
To prepare the buttercream, beat butter on high until fluffy. Add cocoa powder and sugar and beat until incorporated.
-
9
Add Nutella and cream, and beat until you get to the right consistency.
-
10
To assemble the cake, place one cake layer on your serving plate and spread with half of the buttercream. Place another cake layer on top, and gently press down a little bit. Spread with the remaining buttercream. Garnish with the strawberries.
-
11
Or fit a pasty bag with a big round tip and fill with about 2/3 of the buttercream. Pipe a ring of buttercream around the outer edge of the cake. Starting at the inner edge of the border, continue piping a spiral of buttercream inward. Smooth the inside frosting with an offset spatula, leaving the edges untouched. Place another cake layer on top, and gently press down a little bit. Spread with the remaining buttercream. Garnish with the strawberries.
-
12
Cover and refrigerate the cake. Leave cake in room temperature for at least 30 minutes before serving.
