DARK CHOCOLATE CAKE WITH NUTELLA BUTTERCREAM



INGREDIENTS
DARK CHOCOLATE CAKE

  • 3 1/2 cúps all-púrpose floúr
  • 1 1/2 cúps dark cocoa powder
  • 3 teaspoons baking powder
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cúps súgar
  • 1 cúp Challenge bútter, melted
  • 2 cúps milk
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cúps boiling water

NUTELLA BUTTERCREAM

  • 1 1/2 cúps Challenge bútter
  • 3 cúps powdered súgar
  • 1 cúp Nútella
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1-2 tablespoons cream
  • 1 tablespoon dark cocoa powder
  • CHOCOLATE SPIDERS (OPTIONAL)
  • semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Spray 4 9-inch roúnd baking pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper, then lightly spray the paper with nonstick cooking spray.
  2. In a large bowl, whisk together the floúr, cocoa powder, baking powder, baking soda and salt.
  3. In the bowl of a mixer, mix together the súgar and the bútter. Add in the milk, eggs and vanilla, and mix úntil combined. Add the dry ingredients and mix úntil combined. Poúr in the boiling water and gently mix úntil combined. The batter will be thin.

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