Hazelnut Cake

Step 1

Preheat oven to 350°F. Grease two 8-inch round pans and line bottoms with parchment.

Step 2

Toast hazelnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Cool, then chop finely.

Step 3

In a bowl, whisk flour, cocoa, baking powder, and 1 cup of the chopped hazelnuts.

Step 4

Cream butter and sugar until light. Beat in eggs one at a time, then milk.

Step 5

Fold dry ingredients into wet until just combined. Divide batter between pans.

Step 6

Bake 25-30 minutes until a toothpick comes out clean. Cool completely.

Step 7

For frosting, beat remaining butter (about 1/2 cup) with powdered sugar and milk until fluffy. (Add extra sugar if needed.)

Step 8

Spread frosting between layers and over top. Sprinkle with remaining hazelnuts.