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1
Make the cakes Preheat the oven to 350.
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2
Spread the pecans in a pie plate and toast until golden, 8 to 10 minutes.
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3
Let cool, then very coarsely chop.
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4
In a bowl, beat the butter with both sugars and the vanilla until fluffy.
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5
In another bowl, whisk the flour with the cocoa powder, baking soda and salt.
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6
Beat the dry ingredients and the milk into the butter mixture in 3 alternating batches; beat in the pecans until just incorporated.
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7
On a work surface, divide the dough into 2 pieces.
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8
Roll each piece to a 51/2-inch log, about 21/4 inches in diameter.
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9
Wrap the logs in plastic and refrigerate until firm, 1 hour.
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10
Preheat the oven to 325.
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11
Line 2 large baking sheets with parchment paper.
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12
Remove 1 log of dough from the plastic.
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13
Using a thin knife, cut the log crosswise into 1/4-inch-thick slices and arrange on the baking sheets.
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14
One log should yield 20 cookies.
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15
Bake the cookies for 12 to 15 minutes, until just firm.
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16
Let cool for 5 minutes, then transfer to a rack to cool.
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17
Let the baking sheets cool, then repeat Steps 3 and 4 with the second log of dough.
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18
Make the filling In a bowl, beat the cream and Nutella until stiff.
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19
For each cake stack, set a cookie on a platter and top with 1 tablespoon of the filling.
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20
Top with another cookie and another 1 tablespoon of filling.
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21
Repeat to make 2 more layers.
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22
Repeat with the remaining cookies and filling to make 9 more stacks.
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23
Tent the platter with plastic wrap and refrigerate the cakes overnight.
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24
Garnish with candied pecans before serving.
