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1
Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.
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2
In a large bowl, whisk the flour, baking powder, baking soda and salt.
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3
In another bowl, whisk the boiling water and cocoa powder until smooth.
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4
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
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5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
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6
Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
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7
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
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8
To prepare the frosting, in a standing mixer with a paddle attachment, beat Nutella and butter for a few minutes on medium speed. Add cooca powder and powdered sugar and beat until incorporated and you get to the right consistency.
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9
To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup frosting. Sprinkle half of the chopped Ferrero Rocher and 1 tablespoon of chopped hazelnut. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup frosting, and sprinkle the same amount of Ferrero Rocher and hazelnut. Place the last layer of cake on top, smear frosting on the top and sides of the cake.
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10
Gently press the hazelnuts into the sides of the cake.
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11
Using a large star tip to pipe a decorative border with the frosting on the top edge of the cake. Place whole Ferrero Rocher on top, and sprinkle some more hazelnuts.
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12
Cover and refrigerate. Remove from refrigerator an hour before serving.
