Petite Chocolate-Hazelnut Cakes Recipe

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before inverting onto a wire rack to cool completely. Trim 1/2 in. from edges of cake. Cut cake horizontally into two layers; set aside.
4. In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool to room temperature.
5. In a large bowl, beat gelatin mixture and remaining cream until it begins to thicken. Add Nutella; beat until stiff peaks form.
6. Place bottom cake layer on a cutting board; spread with whipped cream mixture. Top with remaining cake layer.
7. Place chocolate in a small bowl. In a small saucepan, bring cream and espresso granules just to a boil. Pour over chocolate; whisk until smooth.
8. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes. Spread over top of cake. Cut cake into 1-in. squares; top each with a hazelnut. Yield: 8 dozen.