Chocolate Devil’s Food Cake with Nutella Buttercream

Preheat oven to 350ºF. Grease two 9-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water, chocolate and cocoa powder until smooth.

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.

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.

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.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.

To prepare the buttercream, beat butter on high until fluffy. Add cocoa powder and sugar and beat until incorporated.

Add Nutella and cream, and beat until you get to the right consistency.

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.

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.

Cover and refrigerate the cake. Leave cake in room temperature for at least 30 minutes before serving.