Chocolate Hazelnut Cake

Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Add in the room temperature eggs, milk, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are well combined. Pour the hot coffee into the cake batter and gently whisk until combined and smooth.
Divide the cake batter between the prepared cake pans. Use a kitchen scale to create even layers. Bake the cakes for approximately 30 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean.
Cool the cake layers in the pan for about 15 minutes and then transfer to a wire rack to cool completely. Use a serrated knife to level the cake layers once they are completely cooled.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the unsalted butter for 5 minutes until it is light, pale and creamy.
Add the powdered sugar and mix on the lowest speed until fully combined. Add in the chocolate hazelnut spread, vanilla extract and salt and mix until well combined. While mixing on low, drizzle in the heavy cream. Scrape the sides and bottom of the bowl.
Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until it has a smooth and creamy texture. Mix the buttercream on low speed for several minutes to remove any air bubbles.

Place one cake layer on a round cake board. Add a thin layer of chocolate hazelnut buttercream to the top of the layer and spread evenly with an offset spatula. Use a piping bag with the tip cut off to pipe a small border around the edge of the cake layer. Fill the center of the cake with about ⅓ cup of the chocolate hazelnut spread. Add the second cake layer and repeat the same process.
Add the final cake layer (bottom side up) to the top of the cake. With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the frosting.
Add a generous layer of the chocolate hazelnut buttercream frosting to the chilled cake with an offset spatula. Use a cake scraper to remove the excess frosting and to smooth the sides of the cake. Chill for an additional 20 minutes.
In a microwave-safe bowl, heat the chocolate hazelnut spread for about 30 seconds to melt. Set aside to cool slightly. Pour the melted and cooled chocolate hazelnut spread onto the chilled cake and use an offset spatula to spread it over the top and dripping down the sides of the cake.
Use a piping bag fitted with a Wilton 1M piping tip to pipe swirls of the chocolate hazelnut buttercream frosting on the top of the cake. Decorate the cake with Ferrero Rocher candies and chopped hazelnuts.

Store the cake in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.