Directions (continued)

• 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.
• 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.
• 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.
• 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.
• In a large bowl, beat gelatin mixture and remaining cream until it
• begins to thicken. Add Nutella; beat until stiff peaks form.
• Place bottom cake layer on a cutting board; spread with whipped cream
• mixture. Top with remaining cake layer.
• 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.
• 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.