Table of Contents
Position a rack in the center of the oven and preheat the oven to 350 F. Grease and flour three 6″ round cake pans. Set aside while you prepare the batter. Add cake flour, 1 cup of hazelnuts, sugar, baking powder and salt to a large mixing bowl and stir until thoroughly combined.
Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake.
Apply pressure to the bag and pipe a small arch of buttercream around the hazelnuts. Shortly before you get to the end of your first petal, release pressure and pull the tip down and away from the cake.
Scoop up some of the remaining chopped hazelnuts and press the nuts into the sides of the cake all the way around the bottom edge to create a border. Slice in and enjoy immediately or allow the cake to sit at room temperature for up to 4 hours. Store the cake in the fridge for up to three days lightly draped with plastic wrap or in a cake saver.
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