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1
Microwave cream in a large bowl on high until steaming.
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2
Add chocolate; let stand 5 minutes.
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3
Stir until chocolate melts and mixture is smooth.
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4
Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
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5
Cake: Heat oven to 350u00b0F.
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6
You'll need two 9 x 2-in. round cake pans, greased and floured.
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7
Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
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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.
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9
Beat in eggs 1 at a time.
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10
On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
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11
Pour into prepared pans.
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12
Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
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13
Run a knife around edge of each layer; turn out on rack and cool completely.
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14
Insert several toothpicks halfway up side around both cake layers.
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15
Using picks as a guide, cut layers in half with a long serrated knife.
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16
Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
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17
Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
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18
Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
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19
Reserve remainder for frosting.
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20
To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
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21
Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
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22
Top with last cake layer.
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23
Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
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24
Spread top and sides with remaining frosting.
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25
Refrigerate until ready to serve.
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26
Garnish just before serving.
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27
Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
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28
Cover the frosted cake and refrigerate up to 3 days.
