Pre-heat the oven to 350°F. Grease two 9-inch cake rounds with butter and dust each pan with flour, tapping out any excess flour.

Combine the all-purpose flour, 1 cup of the hazelnut flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.

In a separate large bowl combine the whole milk, eggs, vegetable oil and vanilla extract. Add the dry ingredients to the wet ingredients in stages and stir until combined. Pour in the hot coffee and stir until just combined. Pour the batter evenly into the prepared pans.

Bake the cake layers at 350°F for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.

Transfer the cake rounds to a cooling rack for 20 minutes, then unmold the cake rounds and let them cool completely.

To make the Nutella® frosting, place the chocolate chips and Nutella in a bowl. Bring the heavy cream just to the boil in a saucepan on the stovetop and pour it over the chocolate chips. Let it sit for 5 minutes and then whisk the ingredients together until smooth. Add the powdered sugar to the frosting and whip to a thick consistency. Chill for 10 minutes. If the frosting is too thick, thin with additional heavy cream. If mixture is too loose, add a little more sifted powdered sugar.

Cut each cake round in half horizontally. You should now have four cake rounds. Place one cake round on a cake plate with the cut side down. Spread about ½ cup of frosting on top. Place the other half of the cake on top with the cut side down. Repeat with the other two cake rounds and then frost the sides and top of the cake. Smooth out the frosting with a warm off-set spatula and garnish with remaining ground hazelnut flour along the outer edge and toasted hazelnuts on top. Cut into wedges and serve at room temperature.

*To make hazelnut flour – toast the hazelnuts in a skillet or air fryer until lightly browned. Once toasted and while still warm, transfer the nuts to the center of a clean kitchen towel. Gather all the ends of the towel around the nuts and rub the nuts in the towel to rub off the peels. Place the cooled toasted hazelnuts in a food processor and process into very fine crumbs.