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1. Prepare 3 round cake pans with parchment paper circles in the bottom, and grease sides.
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2. Add dry ingredients to a large bowl and mix well.
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3. Beat together eggs, buttermilk and vegetable oil and add to dry ingredients; mix until incorporated.
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4. Add hot water. Mix until incorporated. Then add vanilla.
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5. Pour into cakes pans; bake at 300 degrees for about 25-30 minutes, or until a toothpick comes out clean. Allow cakes to cool. For a more even cake, skim the top of the cooled cakes with a serrated knife.
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6. For the filling, whisk butter and shortening until smooth.
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7. Add hazelnut spread; mix until smooth.
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8. Slowly add powdered sugar; mix until smooth.
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9. Whisk in milk for a more smooth filling.
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10. Reserving some filling, layer cake as follows: cake, filling, cake, filling, cake.
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15. Use remaining filling to ice the sides of the cake. Put cake into refrigerator to chill.
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16. Place chocolate chips in a plastic bowl with heavy cream. Microwave, mixing well every 30 seconds, until melted. Add hazelnut spread. Mix well.
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17. Allow to cool for about 7 minutes, then pour over the cake slowly from the center allowing the ganache to drip over the sides.
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18. Add hazelnuts to sides and top of cake.
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19. Refrigerate until ready to eat. Enjoy!
