1-Preparation: Let’s dive into making this strawberry Nutella cake it’s easier than you think, and I’ll walk you through it like we’re chatting in the kitchen. First, get your oven ready by preheating it to 350°F (175°C) and prepare your baking pans with parchment paper and spray to keep things from sticking. This step sets the stage for a smooth baking experience.

2-Melt the butter: Melt the butter in a saucepan and stir in the cocoa powder until it’s nice and smooth, then add boiling water and let it bubble for about 20 seconds before setting it aside. In another bowl, mix the buttermilk, baking soda, eggs, and vanilla to create a creamy blend. For the dry stuff, combine sugar, flour, and salt in a large bowl, then partially stir in the hot chocolate mixture.

3-Combine and bake: Now, add the buttermilk mixture to the bowl and combine everything gently for a smooth batter. Pour it evenly into your prepared pans and bake for 17 to 20 minutes until the cakes are set. Once done, cool them completely on a rack before moving on.

4-Preparing the Strawberries and Whipped Cream: For the strawberries, mix the sliced berries with sugar and vanilla, let them sit for 15 minutes, and then drain any extra juice. Whip the heavy cream with powdered sugar until it forms stiff peaks for that fluffy topping. To assemble, place one cake layer upside down, spread half the chocolate hazelnut spread, add half the whipped cream, and top with half the strawberries. Repeat for the second layer, chill the cake until you’re ready to serve, and use a serrated knife for clean slices. Remember, put it together no more than an hour ahead to keep it from getting too soft.