Nutella chocolate layer cake

Ingredients for 1 servings:

• 340 g flour
• 240 g sugar
• 80 g baking cocoa
• 1 packet of baking powder
• 1 pinch of salt
• 2 eggs, size L
• 230 ml milk
• 170 ml vegetable oil
• 1 tsp, heaped vanilla paste
• 200 ml water, hot
• 350 g butter
• 220g Nutella
• 600 g powdered sugar
• 4 tbsp milk
• 200 g dark chocolate, chopped
• 100 ml cream
• strawberries
• powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Preheat oven to 160 degrees Celsius (325 degrees Fahrenheit). Line three 20 cm springform pans with baking paper and grease the sides. You can also bake the cake one after the other in one springform pan. Mix the flour, sugar, baking powder, cocoa powder, and salt in a bowl. In a second large bowl, combine the eggs, milk, vanilla paste, and vegetable oil. Then stir in the boiling water and then the flour mixture in two batches. Divide the batter between three springform pans and bake for 25-30 minutes, or one after the other in one springform pan. Remove the pan from the oven and let the cake cool briefly in the pan, then let it cool completely on a wire rack. When the top of the cake has curled, trim the top with a knife to create a straight edge. For the frosting, cream together the butter and Nutella with a hand mixer until creamy. Briefly mix in 3/4 of the powdered sugar, then stir in the milk. If necessary, stir in the remaining powdered sugar to create a more stable cream. Place the first layer on a plate or cake platter, place a cake ring around it, and cover with an even layer of frosting. Place the second layer on top and cover with another layer of frosting. Repeat with the third layer. Smooth it out and chill for 20 minutes. Then remove the cake ring and spread the cream on the sides as well. Chill the cake again if necessary. Heat the cream and pour it over the chocolate. Stir with a whisk until the chocolate is completely melted. Let it cool briefly until the ganache has thickened again. Pour it over the cake and let it run down the sides. Once the ganache has cooled slightly, decorate the cake with chopped strawberries. Dust with powdered sugar to serve.