So I copied this recipe down from a Woman’s Day magazine years ago while I was waiting forever at a doctor’s office.  The recipe sounded too tempting to just leave.  WELL, that was almost 3 yrs ago and I finally got myself to make it for my hubby’s birthday.

Next time, I think I’ll mix less Nutella into the frosting because it was a bit too rich for our liking, but oh man, this cake is SUCH CHOCOLATEy goodness.  It is so good!  Can I say that much?

The cake recipe is really good as well, I didn’t have Frangelico (hazelnut liqueur) but I used a had some hazelnut flavoring so added just 1 TBS of that and it seemed to be the perfect amount.  It’s a whipped cream based frosting so you need to refrigerate the cake but the cake is still moist and not hard, and the frosting actually tastes better when it’s more firm. 🙂

So here’s some pictures and I actually found the link to the recipe.  http://www.womansday.com/recipefinder/chocolate-hazelnut-layer-cake-recipe-121830

• 3 cup(s) heavy (whipping) cream
• 2 bar(s) (4 oz each) bittersweet chocolate, chopped
• 1 cup(s) unsweetened cocoa powder
• 2/3 cup(s) boiling water
• 1/2 cup(s) Nutella (chocolate hazelnut spread; buy two 13-oz jars)
• 1 cup(s) buttermilk
• 2 tablespoon(s) Frangelico hazelnut liqueur (optional)
• 1 1/2 teaspoon(s) vanilla extract
• 1 1/2 cup(s) sugar
• 1 stick(s) (1/2 cup) butter, softened
• 1 1/2 teaspoon(s) baking soda
• 3/4 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 4 large eggs
• 1 3/4 cup(s) all-purpose flour
• 1 1/2 cup(s) Nutella
• 1 cup(s) hazelnuts, toasted and chopped
•  Garnish: chopped toasted hazelnuts and chocolate curls

1. 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.
2. Cake: Heat oven to 350°F. You’ll need two 9 x 2-in. round cake pans, greased and floured.
3. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
4. 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.
5. 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.
6. Insert several toothpicks halfway up side around both cake layers. Using picks as a guide, cut layers in half with a long serrated knife.
7. 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.
8. 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.
9. Wrap cooled cake layers and make frosting (through Step 1) up to two days ahead. Cover the frosted cake and refrigerate up to three days.