📖 Instructions

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grab three 9-inch cake pans and grease them well. Then, line the bottoms with parchment paper circles to prevent sticking. Trust me, this step saves a lot of heartache later!
2. Dry Ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder (go for Dutch-processed if you’ve got it!), 2 teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Make sure everything is well combined so you don’t get pockets of baking soda – nobody wants that!
3. Wet Ingredients: In a separate bowl, whisk together 1 ½ cups of buttermilk, ¾ cup of vegetable oil, 3 large eggs, and 2 teaspoons of vanilla extract. Buttermilk is key here for that moist, tender crumb. If you don’t have any, you can make a quick substitute by adding 1 ½ tablespoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. Add ¾ cup of hot coffee to the batter and mix until smooth. The coffee enhances the chocolate flavor, I tell ya! The batter will be quite thin, but don’t worry – that’s perfectly normal.
5. Nutella Swirl: Divide the batter evenly among the prepared cake pans. Dollop generous spoonfuls of Nutella (about ⅓ cup per pan) over the batter. Use a knife or skewer to create beautiful swirls. Be artistic! Just don’t overdo it, or the Nutella will sink to the bottom.
6. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Ovens vary, so keep an eye on them! Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking.
7. Make the Frosting: While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until light and fluffy. Add 3 cups of powdered sugar, ½ cup of unsweetened cocoa powder, ¼ cup of milk, and 1 teaspoon of vanilla extract. Beat on low speed until combined, then increase the speed to medium-high and beat for 2-3 minutes, or until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk, one tablespoon at a time.
8. Add Pecans (Optional): Gently fold in 1 cup of chopped pecans (optional) into the frosting. I love the added crunch and nutty flavor, but if you’re not a fan, feel free to leave them out.
9. Assemble the Cake: Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread with a generous layer of chocolate buttercream frosting. Repeat with the remaining layers, frosting the top and sides of the cake. An offset spatula is your best friend here for achieving a smooth, even finish.
10. Garnish: For an extra touch of elegance, melt some extra Nutella and drizzle it over the top of the cake. You can also pipe swirls of frosting around the base or sprinkle with more chopped pecans. Get creative and have fun!
11. Chill (Optional): If you have time, chill the cake in the refrigerator for at least 30 minutes before serving. This helps the frosting set and makes it easier to slice.