A Nutella cake is a chocolate dream come true, as it combines the dark, hazelnut-flavoured sweetness of Nutella with moist, indulgent cake. This showcases Nutella's creamy, velvety qualities and imbuing deep nutty flavours into chocolate. The cake tends to be soft and light, and the texture is such that it's melting in your mouth. Then, there is Nutella, adding this touch of indulgent density. Without question, one of the advantages of a Nutella cake is that it can be very versatile. It's layered chiefly with Nutella, as the filling and frosting give a uniform flavour profile. It can be a single-layer cake for a frank, straightforward presentation or layered to make multiple layers that could be the big showpiece for any dessert table. Some include whipped cream or chocolate ganache to add contrasting textures and even more richness to the cake. It is topped with glossy Nutella frosting or ganache; it has a beautiful, shiny finish that looks as good as it tastes. Many people add crushed hazelnuts, chocolate shavings, or fresh berries for a bit of crunch or tartness to balance Nutella's smooth sweetness. It's a comfortable dessert without particular reasons for having it. Nutella cake is the ultimate dessert for anyone who craves the flavours of chocolate and hazelnut in one decadent slice, perfect to be served with a side of coffee, milk, or even a scoop of vanilla ice cream.

• 2 cup maida
• 2/3 cup cocoa powder
• 8 large egg
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 1/2 cup unsalted butter
• 2 3/4 cup sugar
• 2 cup buttermilk
• Chocolate shaving
• Nutella
• Vanilla extract

• Start the recipe of Nutella cake by preparing the dry ingredients for the cake. In a medium mixing bowl, sift together 2 cups (260 g) of all-purpose flour, ⅔ cup (57 g) of unsweetened cocoa powder, two teaspoons of baking soda, one teaspoon of baking powder, and one teaspoon of salt.
• In a large mixing bowl, beat ¾ cup, or 170 g, unsalted butter at room temperature with hand or stand mixer until it becomes soft and creamy.
• Gradually add to that one ¾ cup, or 350 g, granulated sugar, and beat for 3-5 minutes or until light and fluffy; that's called the creaming process, which introduces the air into the batter and hence softens the cake.
• Add ⅓ cup (113 g) Nutella to the butter and sugar mixture, mix well, add two large eggs, one at a time, and beat well after each addition. Add one teaspoon of vanilla extract, and mix all ingredients.
• Add the dry ingredients and 2 cups (480 ml) of buttermilk to the butter mixture in three additions with the mixer at low speed.
• Preheat oven to 350 F (175 C).
• Grease two 9-in round cake pans and then dust lightly with cocoa powder in case they will stick. Divide batter between prepared pans, and use a spatula to smoothen the tops of the cakes.
• Bake for 30 to 35 minutes or until a toothpick inserted into the centre comes clean.
• Meanwhile, make the frosting. Whisk together six large egg whites, 1 cup (200 g) granulated sugar, and ¼ teaspoon salt in a heatproof bowl.
• Set the bowl over a simmering pot (a double boiler). Cook, whisking constantly, until the sugar dissolves and the mixture reaches about 160 F (70 C).
• This pasteurises the egg whites for a stable frosting.
• Transfer the mixture to a stand mixer fitted with a whisk. At a high speed, beat it for about 8-10 minutes until it stiffly peeks and also reaches room temperature. Add a meringue that is shiny and holds its shape.
• Add butter and Nutella to the frosting.
• Fit the mixer with the paddle attachment. With the paddle in the mixing bowl, slowly add 2 1/2 cups (565 g) of room-temperature unsalted butter in small pieces, continuing to beat until the frosting is smooth and creamy. Add ¾ cup (296 g) Nutella and beat until completely incorporated. It will give the frosting the rich flavour of Nutella.
• Put one layer on a serving platter and leave an abundant layer of Nutella frosting on top. Then, place the second layer on top and frost the entire cake, leaving the sides and top smooth. Your Nutella Cake recipe is ready to serve.