Ingredients
For the dough:
225g/8oz Unraised flour
350g/12½oz Icing sugar
85g/3oz Cocoa powder
1½ tsp Baking powder
1½ tsp Bicarbonate of soda
2 Eggs
250ml/9fl oz Milk
125ml/4½fl oz Vegetable oil
2 Tsp vanilla extract
250ml/9fl oz Boiling water
Nutella for the filling and chocolate syrup to decorate.
Preparation
Preheat the oven to 180°C/350F. Grease two 20cm/8in cake tins. For the cake, place all the ingredients, except for the hot water, into a mixing bowl. Using a wooden spoon or electric mixer, mix until smooth and well combined.
Add the hot water little by little until smooth. The batter will now be somewhat runny.
Divide the mixture between the two pans and bake in the oven for 25-35 minutes or until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool completely while still in the pans.
Assemble the cake. Run a round knife around the edges of the cake to loosen it from the pan. Carefully remove the cakes from the pan.
Spread some Nutella on one of the cakes and place the other on top. Transfer the cakes to a serving plate and decorate with the remaining Nutella and chocolate syrup