Chocolate Cake with Nutella Buttercream Frosting

Ingredients for Cake:
· 3 ½ cups all-purpose flour
· 1 ½ cups cocoa powder
· 3 teaspoons baking powder
· 3 teaspoons baking soda
· 2 teaspoon salt
· 4 cups sugar
· 1 cup butter, melted
· 2 cups milk
· 4 large eggs
· 1 tablespoon vanilla extract
· 1 ½ cups boiling water

Ingredients for Frosting
· 1 ½ cups butter
· 3 cups powdered sugar
· 1 cups Nutella
· 1 teaspoon vanilla extract
· Pinch of salt
· 1-2 tablespoons cream or milk

Directions:
1. Preheat oven to 350 degrees. Spray 4 9-inch round baking pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper and then spray again lightly with cooking spray.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
3. In the bowl of the mixer, cream together the sugar and butter. Add the milk, eggs and vanilla; mix until combined. Add the dry ingredients and mix until combined. Pour in the boiling water and gently mix together. The batter will be thin.
4. Divide the batter between the 4 pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes and then turn them out to a cooling rack to cool completely. Remove the parchment paper. For best results, refrigerate or freeze the layers before frosting the cake.
5. To make the frosting, cream the butter in a mixing bowl until smooth and creamy. Add the powdered sugar, a little at a time until fully incorporated. Mix in Nutella, vanilla and salt and beat until light and fluffy. Add as much cream (or milk)  as needed to make the frosting a spreading consistency, adding a teaspoon at a time.
6. To assemble the cake, place one layer on a cake stand or serving plate. Top with buttercream frosting and spread in an even layer. Repeat between layers then sides and top of take. Refrigerate the cake for 10-15 minutes.