1.
Vanilla Cake: Preheat the oven to 180 degrees C. Butter and flour a square or rectangular cake tin.
2.
Stir the butter with a fork until creamy. Add the sugar and vanilla to the butter then continue to stir until smooth.
3.
Add the egg yolks then mix before adding the flour.
4.
Whisk the egg whites until stiff in another bowl then gently stir into the batter. Pour the mixture into the prepared cake tin.
5.
Bake in the preheated oven for 35 minutes. Remove from the oven and cool before removing the cake from the tin. Cut the cake horizontally to have two pieces.
6.
Chocolate Cake: Preheat the oven to 210 degrees C. Butter and flour a square or rectangular cake tin, the same as the one used for the vanilla cake.
7.
Separate the egg yolks from the whites. Whisk the yolks with the sugar in a bowl until white.
8.
Add the melted butter then mix before adding the cocoa powder, flour, cornflour to the bowl. Stir well.
9.
In another bowl whisk the egg whites until stiff and stir in the egg yolk mixture. Pour the batter into the prepared cake tin.
10.
Bake for 12 minutes then remove from the oven and set aside to cool before removing from the pan.
11.
Ganache: Grate the chocolate in a bowl. Bring the cream to the boil in a saucepan then pour it over the chocolate. Mix.
12.
For Assembly: Line a square cake tin with plastic wrap. Place a layer of vanilla cake first; soak it in coffee. Spread the ganache mixture then top with chocolate cake; pour some coffee over as well.
13.
Spread a layer of Nutella then cover with second vanilla cake and pour some coffee over again. Refrigerate for 30 minutes so that the ganache hardens.
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