Ingredients

• All-purpose flour - 1 and ¾ cups
• Granulated sugar - 1 and ½ cups
• Cocoa powder - ¾ cup
• Baking powder - 1 and ½ teaspoons
• Baking soda - 1 and ½ teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• Hazelnut spread - 1 cup
• Chopped hazelnuts - ½ cup
• Whipped cream - for topping

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.

4. 4.

   Stir in the boiling water until the batter is well combined (the batter will be thin).

5. 5.

   Pour the batter evenly into the prepared cake pans.

6. 6.

   Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7.

   Let the cakes cool in the pans for 10 minutes, then remove from the pans to cool completely on a wire rack.

8. 8.

   Once cooled, spread hazelnut spread over the top of one cake layer and sprinkle with chopped hazelnuts.

9. 9.

   Place the second cake layer on top and spread more hazelnut spread over the top.

10. 10.

    Top with whipped cream and additional chopped hazelnuts if desired.

11. 11.

    Slice and serve the cake.

Nutritional Facts