Chocolate Hazelnut Layer Cake

CHOCOLATE HAZELNUT LAYER CAKE

3 cups heavy cream 8 oz bittersweet chocolate, chopped CAKE--- 1 cup unsweetened cocoa powder 2/3 cup boiling water 1/2 cup Nutella 1 cup buttermilk 1 1/2 tsp vanilla 1 1/2 cups sugar 1 stick butter, softened 1 1/2 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 4 large eggs 1 3/4 cups flour FILLING AND FROSTING--- 1 1/2 cups Nutella 1 cup hazelnuts, toasted and chopped

Microwave cream in a bowl on high until steaming. Add chocolate, let stand 5 min. Stir until chocolate melts and is smooth. Cover surface with plastic wrap, refrigerate 4 hours.

CAKE---Heat oven to 350 degrees.* Grease and flour two 9X2 inch round cake pans. Whisk cocoa and water in a bowl, then Nutella, buttermilk and vanilla. Beat sugar, butter, baking soda, baking powder and salt in a bowl until pale. Beat in eggs. Beat in flour alternating with cocoa mixture, beating until blended. Pour into pans. Bake 35 min. or until done. Cool in pans 10 min. Turn out. Cut layers in half.

FILLING AND FROSTING---Beat cold chocolate mixture until soft peaks form. Put Nutella into a bowl, stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined. Remove 2 1/2 cups to a bowl, stir in hazelnuts for filling. Reserve remainder of frosting.

TO ASSEMBLE---Place 1 cake layer on serving plate, spread with 1/3 the filling. Top with second layer and 1/2 the remaining filling, repeat with third layer and remaining filling. Top with last cake layer. Spread a thin layer of frosting over top and sides, refrigerate 15 min. to firm. Spread top and sides with remaining frosting. Refrigerate until ready to serve. GARNISH WITH CHOPPED TOASTED HAZELNUTS AND CHOCOLATE CURLS JUST BEFORE SERVING. Makes 16 servings of Chocolate Hazelnut Layer Cake.*

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 * Catsrecipes Y-Group