This makes a 9 inch cake which serves 8-10 people.

Ingredients:

Cake:

 2 Cups (250g) All Purpose Flour

2 Cups (400g) Granulated Sugar

¾ Cup (64g) Unsweetened Cocoa Powder

2 Tsp (10g) Baking Powder

1 ½ Tsp (8g) Baking Soda

1 Tsp (4g) Salt

1 Cup (250 mL) Buttermilk

½ Cup (125mL) Vegetable Oil

2 Large Eggs

2 Tsp (8g) Vanilla Extract

1 Cup (250mL) Hot Prepared Coffee or Hot Water

Chocolate-Hazelnut Buttercream:

 3 Sticks (1 1/2 Cups, 339g) Unsalted Butter, Softened

2 Tsp (8g) Vanilla Extract

13 oz (375g) Container of Chocolate-Hazelnut Spread, such as Nutella

1/8 Tsp (a pinch) Salt

2-2 ½  Cups (240-300g) Confectioner’s Sugar (depending on your desired sweetness)

Chocolate-Hazelnut Ganache:

 1 Cup (225g) Nutella

Ferrero Rochers or other Hazelnut Chocolates to decorate the top

Directions:

 1.     Preheat oven to 350 degrees (180 C) and grease 2 9-inch round cake pans and line with parchment paper, then grease the parchment. 

2.     In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. 

3.     In a separate large bowl, combine the granulated sugar, vegetable oil and buttermilk and whisk until combined. Add the eggs one at a time and mix until well combined. 

4.     Add the vanilla, whisk until combined and gently add the flour mixture and stir until just combined. 

5.     Add the hot coffee/water and gently stir until combined. 

6.     Divide the batter between the pans and gently tap the pans on the counter to release any air bubbles. Bake at 350 for 30-35 minutes, until the cake springs back when gently touched or a toothpick comes out clean. 

7.     Once the cakes are done, allow to cool in the pans for 10 minutes, then turn on to a wire cooling rack and allow to cool completely. If desired, once the cake is cool, cut each layer in half to get 4 smaller layers. 

8.     For the buttercream, place the butter in a stand mixer with the paddle attachment and mix on medium high for 4 minutes, until very light. 

9.     Add the vanilla, salt and chocolate-hazelnut spread and mix on medium for another minute. 

10.  Add the confectioner’s sugar in ½ cup additions, fully incorporating each one before adding the next. Taste along the way until you reach your desired level of sweetness. 

11.  For the ganache: place the chocolate-hazelnut spread in a bowl and microwave in 10 second intervals, stirring between each interval, until its a nice runny consistency. This took me about 4 10 second intervals in the microwave.

12.  To assemble the cake, take one layer of cake, spread a layer of frosting on it, and if you cut your cake into 4 layers, repeat this process with 2 more layers of cake and frosting. Once you put the top layer of cake on, frost the top and outside with the buttercream.

13.  Either drizzle or drip the ganache on the cake and place some hazelnut chocolates around the top of the cake. Serve immediately. 

Cover tightly and store at room temperature for up to 4 days.