Chocolate Hazelnut Layer Cake

This cakes looks very elegant and tastes delicious. Recipe is from Woman's Day.

• Ready In: 2 hrs 10 mins
• Serves: 12-14
• Yields: 1 cake

Ingredients

• 3  cups heavy whipping cream
• 8  ounces bittersweet chocolate, chopped

• Cake

• 1  cup  unsweetened cocoa powder
• 2⁄3 cup boiling water
• 1⁄2 cup  nutella (chocolate hazelnut spread, buy two 13-oz jars)
• 1  cup buttermilk
• 2  tablespoons  Frangelico liqueur (optional)
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 cups sugar
• 1⁄2 cup butter, softened
• 1 1⁄2 teaspoons baking soda
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 4  large eggs
• 1 3⁄4 cups all-purpose flour

• Filling and Frosting

• 1 1⁄2 cups  nutella
• 1  cup hazelnuts, toasted and chopped
•  toasted hazelnuts, chopped
•  chocolate curls, chopped

Directions

1. Microwave cream in a large bowl on high until steaming.
2. Add chocolate; let stand 5 minutes.
3. Stir until chocolate melts and mixture is smooth.
4. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
5. Cake: Heat oven to 350°F.
6. You’ll need two 9 x 2-in. round cake pans, greased and floured.
7. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
8. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
9. Beat in eggs 1 at a time.
10. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
11. Pour into prepared pans.
12. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
13. Run a knife around edge of each layer; turn out on rack and cool completely.
14. Insert several toothpicks halfway up side around both cake layers.
15. Using picks as a guide, cut layers in half with a long serrated knife.
16. Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
17. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
18. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
19. Reserve remainder for frosting.
20. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
21. Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
22. Top with last cake layer.
23. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
24. Spread top and sides with remaining frosting.
25. Refrigerate until ready to serve.
26. Garnish just before serving.
27. Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
28. Cover the frosted cake and refrigerate up to 3 days.