1¾cupsall purpose flour (or 2 cups cake/pastry flour and no cornstarch)
¼cupcornstarch
¾cupunsweetened cocoa (dutch processed)
¾teaspoonbaking soda
2teaspoonsbaking powder
¼teaspoonsalt
2cupsgranulated sugar
2largeeggs (room temperature)
1cuphomemade buttermilk* (room temperature)
1cupwarm water
3tablespoonsvegetable oil (I use sunflower or corn oil)(I use corn oil)
1teaspoonvanilla extract
*In a one cup measurement add one tablespoon of white vinegar then fill the cup with whole milk and let sit for 5-10 minutes. Stir to combine before using.
Pre-heat oven to 350F (180C) and grease and flour two 8 inch (20cm) cake pans.
CHOCOLATE CAKE
In a large bowl or stand mixer sift together the flour, corn starch, cocoa, baking soda, baking powder and salt.
Add the sugar and whisk together, add the eggs, buttermilk, warm water, oil and vanilla beat on medium speed until smooth, approximately 2 minutes.
Divide the batter between the two prepared pans and bake for approximately 30-35 minutes or until toothpick comes out clean. Let cool, then remove from pans.
MASCARPONE CREAM FROSTING
In a medium bowl beat together until very thick the cream and mascarpone. Fold in the Nutella until streaks form. It only takes a 4 or 5 foldings.
PUTTING IT TOGETHER
Remove the tops of the cakes to form flat layers. Place one layer on a plate and top with 1/4 of the frosting, place the other layer on top and spread with almost all the remaining frosting (leave approximately 1/2 cup to form rosettes on the top to hold the baci chocolates, I used a 1M tip) over the cake, including the sides. Top with chopped nuts, the rosettes and Baci chocolates. Enjoy!
Notes
To make homemade cake/pastry flour -for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.Don’t throw out the tops of the cakes you can make this delicious Streusel Cinnamon Coffee Cake.If you prefer you can use a basic chocolate buttercream frosting, one of my favorites, a swiss meringue buttercream, or a yummy cream cheese frosting if you prefer.As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 2-3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.If the cake is frosted then I usually keep it in the fridge, and I bring it to room temperature before serving.The unfrosted cooled cake should be wrapped well in plastic then rewrapped in foil, place it in a freezer safe bag or container. It will keep up to 3 months in the freezer. If you wish to freeze the frosted cake, then place it on a cookie sheet and freeze until firm, then wrap it and place in a freezer safe bag or container. It will last up to 3 months in the freezer.To thaw remove the cake from the container, but leave wrapped. Let it thaw in the fridge. Then bring to room temperature to serve.