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1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.
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2
Pour into a greased and floured
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3
. Bake at 350u00b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean.
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4
Cool for 10 minutes before inverting onto a wire rack to cool completely. Trim 1/2 in. from edges of cake. Cut cake horizontally into two layers; set aside.
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5
In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool to room temperature.
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6
In a large bowl, beat gelatin mixture and remaining cream until it begins to thicken. Add Nutella; beat until stiff peaks form.
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7
Place bottom cake layer on a cutting board; spread with whipped cream mixture. Top with remaining cake layer.
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8
Place chocolate in a small bowl. In a small saucepan, bring cream and espresso granules just to a boil. Pour over chocolate; whisk until smooth.
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9
Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes. Spread over top of cake. Cut cake into 1-in. squares; top each with a hazelnut.
