Ingredients

The following ingredients have 16 Servings
  • 3/4 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup Nutella
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • 1/2 cup chopped hazelnuts, toasted

Instruction

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.