- 3/4 cup butter, softened
- 1-1/4 cups packed brown sugar
- 1 cup sugar
- 3 eggs
- 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 percent milk
- 1 cup butter, softened
- 1 cup Nutella
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons 2 percent milk
- 1/2 cup chopped hazelnuts, toasted
Preheat oven to 350. Line bottoms of two greased 9-inch round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one 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 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. 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 the desired consistency.
Place one 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.
Note: To toast nuts, spread in a 15- by 10-inch baking pan. Bake at 350 for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Yield: 16 servings.
(Recipe courtesy of "Holiday & Celebrations Cookbook 2014")