Ingredients
1/3 cup butter, softened1 cup packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1/8 teaspoon salt1/2 cup sour cream1/2 cup brewed coffee, room temperatureFROSTING:7 ounces semisweet chocolate, chopped1 cup heavy whipping cream2 tablespoons sugar1/3 cup NutellaOptional: Chocolate curls and hazelnuts
Preparation
In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined.
Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally.
Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
