This is a mile high cake that's dense and fudgy like a brownie or flourless chocolate cake. It would be perfect served in thin slices with whipped cream!
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups granulated sugar
2 cups Nutella
1 tbsp vanilla extract
1 teaspoon salt
10 large eggs, room temperature
3 cups cake flour or White Lily All Purpose Flour
1 cup cocoa powder
1 lb sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Whisk together cocoa powder and flour. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Beat in Nutella. Add extract, salt, and 1/2 cup flour mixture, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add half the remaining flour mixture, beating until it just disappears. Beat in sour cream. Beat in the rest of the flour mixture. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 hours (a skewer will not come out clean). Let cake cool until pan is cool enough to handle. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When tube piece is cool enough to touch for 4 seconds, lift or turn cake out onto a wire rack and let cool completely.
Nutella Glaze
1/2 cup Nutella
1 1/2 cups chocolate chips
1 cup heavy cream
Heat heavy cream almost to a boil, then pour over chocolate. Let sit for 10 minutes then stir. Stir in Nutella.
