Cake

• 5 Eggs
• 2 cups Sugar
• 1 teaspoon Vanilla
• 1 cup Buttermilk
• 2 ½ cups Flour
• 1 teaspoon Salt
• 1 ½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Cocoa Powder
• 1 cup Water
• 2 tablespoons Instant Espresso Powder
• ½ cup Butter, melted

Frosting

• 16 ounces Cream Cheese, softened
• 2 cups Butter, softened
• 2 cups Nutella
• ½ cup Cocoa Powder
• 2 ½ cups Powdered Sugar
• ½ teaspoon Salt

 

1. Place 5 eggs into bowl of stand mixer; beat eggs on high speed with the whisk attachment for 4 minutes
2. Add 2 cups sugar to the eggs and continue beating on high speed for additional 4 minutes
3. Add 1 teaspoon vanilla and 1 cup buttermilk to the eggs; beat again until just incorporated
4. Dissolve 2 tablespoons instant espresso powder with 1 cup of room temperature water; then add it to the cake batter; add in ½ cup melted butter
5. Sift 2 ½ cups flour, 1 teaspoon salt, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and 1 cup cocoa powder into the egg mixture; gently fold the dry ingredients into the egg mixture using a whisk
6. Spilt the cake batter among 3 (9 inch) cake pans; bake at 350F for 15-20 minutes or until toothpicks come out clean
7. While cake is baking, beat 16 ounces of softened cream cheese, 2 cups softened butter, ½ cup cocoa powder, 2 ½ cups powdered sugar, ½ teaspoon salt, and 2 cups Nutella
8. Once the cakes are baked, place on cooling rack and let cool completely; frost the top of each cake layer; once the cake is assembled frost the top and sides of cake