Ingredients
Cooking spray, for pans
2 c. sugar
1 c. semisweet chocolate chips
2 sticks unsalted butter
1/2 c. Unsweetened cocoa powder
1/2 c. hazelnut spread
2 c. water
4 large eggs, at room temperature
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. kosher salt
3 c. raspberries
1 1/2 c. butter, softened
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 c. chocolate chips, melted
3 1/2 c. powdered sugar
1 tbsp. instant coffee
1/4 c. whole milk
Preparation
Step 1Preheat oven to 350° and grease two 8” round cake pans with nonstick cooking spray. In a large saucepan over medium heat, combine sugar, chocolate chips, butter, cocoa powder, hazelnut spread, and water. When sugar dissolves, increase heat to high and bring mixture to a boil. Remove from heat and cool to room temperature.Step 2Once cool, stir in eggs, flour, baking soda, and salt. Divide batter between prepared pans and bake until a toothpick comes out clean, about 40 minutes. Let cool 10 minutes, then invert onto cooling racks.Step 3Meanwhile, make buttercream. Using a hand mixer, beat butter, vanilla, and salt until combined. Beat in melted chocolate, then add powdered sugar cup by cup until fully incorporated. Dissolve instant coffee in milk and add to frosting in batches until fully combined.Step 4Once cool, halve cakes horizontally, trimming domed tops if desired. Layer cakes with buttercream and sprinkle with raspberries between every layer. Garnish top layer with more buttercream and raspberries. Serve.
