Ingredients
Method
- Make the cake: Preheat the oven to 350°F.
- In a measuring cup or small mixing bowl, whisk the milk and vinegar. Let sit for 10 minutes.
- In the meantime, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
- Add the milk mixture, oil, and vanilla to the flour mixture and mix until fully combined.
- Mix in the warm water until silky smooth.
- Line the bottom of two round pans (I used 7.5″ x 2.5″) If you don’t have tall enough pans, you can bake in four separate pans! You can also use pans with a different diameter, just adjust bake times) with parchment paper and spray the pans with canola spray. Pour equal amounts of batter into each pan.
- Bake for 40-50 minutes, until a toothpick comes out clean or with only crumbs.
- Allow the cakes to chill, then remove them from their pans, cover them in plastic wrap and freeze them.
- Make the buttercream: Add all ingredients to a mixing bowl and mix until completely blended and fluffy.
- Once the cakes are frozen, carefully slice each one in half horizontally so that you have four even layers.
- Place the first layer on a cake board and place on a turning cake stand.
- Spread a layer of frosting on the cake layer. Drizzle with some of the melted vegan nutella.
- Repeat with the next two layers of cake.
- Frost the whole cake with a thin layer of the buttercream. Place in the freezer for 10-15 minutes.
- Now cover it with a thicker layer of buttercream. Smooth the edges, scraping off any excess buttercream.
- With your remaining melted nutella, use a spoon to drizzle it around the edges.
- Place your excess buttercream in a pastry bag with a Wilton 1M piping tip. Pipe a design around the edges.
- ENJOY!
Notes
Measure your flour by spooning it into your measuring cup and removing the excess with the back of a knife.