Ingredients
3/4 cup butter, softened1-1/4 cups packed brown sugar1 cup sugar3 large eggs, room temperature3 ounces unsweetened chocolate, melted and cooled slightly2 teaspoons vanilla extract2-1/4 cups all-purpose flour1 tablespoon instant espresso powder1 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1-1/2 cups 2% milkFROSTING:1 cup butter, softened1 cup Nutella4 cups confectioners’ sugar1 teaspoon vanilla extract3 to 4 tablespoons 2% milk1/2 cup chopped hazelnuts, toasted
Preparation
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.
