Nutella Double Chocolatte Cake Recipe

Begin by sifting together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt in a large mixing bowl. Use a whisk to mix the ingredients evenly.

In a separate bowl, gently warm the milk to about 40-50°C (104-122°F). Then, stir in the vegetable oil until well combined.

In another bowl, whisk the eggs with the sugar for approximately 10 minutes, or until the mixture is light and fluffy. This is crucial for the sponge’s texture.

Gradually introduce the dry and wet ingredients into the egg mixture in 2-3 stages. Make sure to fold gently using a spatula after each addition to maintain the airiness of the batter.

Melt the milk or dark chocolate in a microwave until it reaches 40-45°C (104-113°F). Once melted, carefully fold the chocolate into the batter until evenly incorporated.

Divide the batter evenly into two (16 cm) round cake pans. Bake in a preheated oven at 160°C (320°F) for about 45 minutes. Check for doneness using a toothpick; it should come out clean.

Once baked, allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack. Wrap each cake in plastic wrap and refrigerate for at least 5-6 hours. This will make them easier to slice. Before assembling, cut each sponge cake into two layers, aiming for a thickness of 2-2.5 cm (about 1 inch).