By daily 
Chocolate Hazelnut Explosion Layer Cake
Ingredients:
1 ¾ cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup hazelnut spread
1 cup chopped hazelnuts
1 cup non-dairy whipped topping
Instructions:
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans and bake for 30-35 minutes.
Cool cakes in pans for 10 minutes, then remove to wire racks.
Layer cakes with hazelnut spread, whipped topping, and chopped hazelnuts 