Crunchy Chocolate Hazelnut Cake

For Chocolate Hazelnut Cake

1. Preheat oven to 350 degrees F. 
2. Grease 3 - 9" round cake pans
3. Sift the flour, cocoa, salt, baking powder and baking soda in a bowl. Set aside
4. In the mixer, cream the butter and sugar together for 4-5 minutes or until fluffy
5. Add the eggs one at a time beating well after each addition
6. Alternate the dry ingredients with the Nestlé Hazelnut Coffee-Mate Creamer, starting and ending with the dry ingredients
7. Finally, whisk in the boiling water slowly. Make sure all ingredients are completely mixed. Mixture will be very runny
8. Pour batter on the 3 prepared pans and bake for approximately 11-15 minutes (mine took 12 minutes)
9. Remove from the oven and let them cool in the pans for 10-15 minutes before unmolding and cooling on wire racks
10. Cakes must be completely cooled before filling and frosting

For Chocolate Hazelnut Ganache

1. Place chocolate chips in a bowl and set aside
2. In a saucepan, pour the Hazelnut flavored Nestlé Hazelnut Coffee-Mate Creamer and the butter. Cook on medium heat until mixture boils
3. Pour boiling liquid over the chips and let the ganache sit for 3-4 minutes to allow the chocolate chips to melt
4. Mix the ganache until smooth and shiny. Cool and refrigerate to allow the mixture to thicken 

For Hazelnut Praline Frosting

1. In the mixer, cream the praline paste and butter together on medium speed for 4-5 minutes or until fluffy
2. Slowly add the powdered sugar. Keep mixing
3. Finally, add the coffee mate and mix. Frosting should be thick and creamy. If it's runny place in the fridge for 10-15 minutes 

Assembly

1. Level your cakes with a knife 
2. Place one layer or cake. Pipe a thick border around the cake using the praline frosting
3. Fill the cake with the ganache. Sprinkle some hazelnut chunks all over. Cover and repeat with the next layer. Save 1/4 cup of ganache for the top
4. Top with the last layer of cake. Cover the surface and sides with the praline frosting. Smoothing it out. Freeze for 10-15 minutes
5. Microwave for 30 seconds the 1/4 cup of ganache. Pour it in a squeeze bottle or a piping bag. 
6. Squeeze a bit of ganache on the sides of the cake to create the drip effect. Decorate the top and sides with the rest of the praline frosting and chunks of hazelnuts
7. Refrigerate until ready to serve
8. Enjoy!