Name: Chocolate Hazelnut Layer Cake
Prep time: 20 min
Yield: 16
Ingredients: 2 cups cake flour (not self-rising); 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 1/2 cups sugar; 2 teaspoons vanilla extract; 4 eggs; 4 ounces unsweetened chocolate, chopped; 2 teaspoons vegetable oil; 1 1/2 cups buttermilk; 8 ounces bittersweet chocolate, chopped; 1 cup heavy cream; 1/2 cup Nutella; 1/2 cup chopped hazelnuts, plus more for garnish (optional)

1 of 9 Heat oven to 325 degrees F. Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with wax paper; coat paper.

2 of 9 In a medium-size bowl, whisk together flour, baking soda and salt.

3 of 9 In a large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add vanilla and beat in eggs, 1 at a time, beating well after each addition.

4 of 9 Place unsweetened chocolate and vegetable oil in a small microwave-safe dish and microwave until melted, about 1 minute. Stir until smooth. Beat into butter mixture.

5 of 9 On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk. Beat on medium 1 minute. Divide batter between pans.

6 of 9 Bake at 325 degrees F for 35 to 38 minutes, until toothpicks inserted in centers come out clean. Cool on wire racks 15 minutes. Turn cakes out onto racks; remove wax paper. Cool completely. Trim cakes with serrated knife if necessary.

7 of 9 Place chopped bittersweet chocolate in a medium-size bowl. Bring cream to a boil and pour over chocolate. Whisk until smooth. Cool to room temperature; cover and chill until good spreading consistency, about 30 minutes.

8 of 9 Place 1 cake layer on a serving plate. Spread Nutella over cake layer; sprinkle 1/2 cup chopped nuts evenly over Nutella. Place remaining cake layer on top. Spread chocolate mixture over top and side of cake.

9 of 9 Garnish with additional hazelnuts, if desired. Let stand at room temperature until set.