Chocolate Hazelnut Layer Cake

READY IN: 2hrs 10mins
SERVES: 12-14
YIELD: 1 cake




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