For the dough
225g/8oz Unleavened 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 teaspoons vanilla extract
250ml/9fl oz Boiling water Nutella for the filling and chocolate syrup to decorate.
Preheat oven to 180°C/350F. Grease two 20cm/8in pans For the cake, place all the ingredients, except for the hot water, in a mixing bowl.
Using a wooden spoon or electric mixer, mix until smooth and well combined. Add the hot water a little at a time until smooth. The dough will now be somewhat watery.
Divide the mixture between the two molds and cook in the oven for 25-35 minutes or until the top is firm to the touch and a toothpick inserted into the center comes out clean. Take the cakes out of the oven and allow them to cool completely while still in the pans. Cake assembly.
Run a round knife around the edges of the cake to loosen them from the pan. Carefully remove the cakes from the mold.
Place a little 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.