• Preheat oven to 350ºF/180ºC/gas 4. Lightly grease two 8 inch pans with cooking spray or brush with oil. Apply some cocoa powder at the edges. Place two round parchment papers at the bottom. Set aside.
  
• Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
  
• Pour boiling water into batter, mixing well. Cake batter will be thin in consistency.
  
• Divide the batter into two round 8 inch cake tins weighing 875gm along with the tins. I use a convection oven which can accommodate only one tin at a time. Baked each layer at 180c for 40-45mins or till toothpick comes out with no wet crumbs.
  
• Once done allow to cool in a cooling rack before inverting them. Loosen the edges with the help of a spatula or back of a spoon. Then invert it into a plate. I always keep the layers cling wrapped and refrigerated immediately and work on the frostings next. That way the layers will not break apart while trimming them.
  

Make the Nutella Frosting

• In a large bowl, melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let the melted chocolate cool at room temperature and add the Nutella. Whisk until well combined. Set aside.
  
• In a bowl using an electric mixer, beat the cold heavy whipping cream on medium speed until soft peaks form. Gently add and either fold or beat at a minimum the chocolate mixture bit by bit to the whipped cream until just combined.
  
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Make the Whipped cream frosting

• Use a whipping cream with atleast minimum 35% fat so that it stays put between the layers. Whip initially at a low speed till you get soft peaks. Add the essence and sugar. Then increase the speed to medium-high till stiff peaks form.
  

Chocolate Ganache

• Heat the Heavy cream in a microwave or on stove till bubbles form. Pour it over the chocolate chips and cover and allow to sit for few minutes.
  
• After few minutes, whisk it well till no lumps are seen. Add the butter and combine. Strain it for a smooth shiny glaze.
  

Assemble the Cake

• Trim the layers flat while they are cold. Assemble the first layer on your cake board. Apply the sugar syrup with a brush to keep the cake moist. Apply first a thin layer of the nutella frosting, then apply a thick layer of the whipped cream frosting. Placing the frosting with a piping bag ensures that the frosting is nice and of a even width.
  
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• Smoothen the frosting lightly with a flat spatula. Then place the other layer upside down to get an even top. Apply a thin coating of the nutella frosting on top and the sides. Allow the frosting to set in the refrigerater for an hour or two. This is called a breadcrumb coating.
  
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• Once set, apply the remaining nutella frosting. For a smooth finish try use a scraper. Allow to set again in the refrigerator.
  
• Once set, prepare the ganache and allow to cool down. Place the cake on a rack placed on a tray lined with placement paper. Pour the ganache on top of the cake and use a spatula to apply on the sides evenly. Allow the cake to set in the refrigerator for 10mins.
  
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• Decorate with some berries and chocolate pieces and sprinkles. Serve it immediately or you can slice them and keep in an airtight container. Stays good in the freezer for 2-3 months if stored properly. It lasts about 2-3 days on the countertop or up to a week when stored in the fridge.
  
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