Originally aired July 16, 2012
- 32 ounces chocolate frosting
- 1 cup chocolate-hazelnut spread (Recommended brand: Nutella)
- 1/4 cup whiskey
- 1 8-ounce bag chopped hazelnuts, toasted in a dry pan until fragrant then cooled
In a stand mixer, blend frosting, chocolate-hazelnut spread and whiskey until smooth. Add a dollop of frosting to the top of one layer of cooled cake. Smooth it out evenly and sprinkle with a handful of hazelnuts.