• Preheat the oven to 350f and grease and line a large baking sheet with parchment paper. I used a 9¨ x 13¨
• In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  
• In a separate bowl whisk together the vegetable oil, milk, vanilla and eggs then add these into the dry ingredients and mix until combined with a spatula.
• Add in the hot water and whisk until you have a smooth mixture.
• Pour onto the baking sheet and place in the oven for around 30 minutes until a toothpick comes out clean when inserted in the centre.
  
• Allow to cool completed before cutting and assembling.
  

To make the frosting:

• Beat the butter in a stand mixer for around two minutes until soft and smooth
• Add the powdered sugar, vanilla extract, cream and nutella and beat on medium for around two minutes until smooth
• If the frosting is too thick add a little more cream and if not thick enough add a little more powdered sugar until you have the perfect consistency
• Place the frosting into a large piping bag with a long petal nozzle fitted

(this frosting will keep in the fridge for one week)

• Once the cake has cooled completely, slice into slices approximately 1.5” x 5”
  
• Pipe the frosting across the top of each slice in a zigzag motion
• I like to top these with a chocolate heart or decoration so be creative