Chocolate Hazelnut Cake


1 (18 1/4 ounce) package devil's food cake mix
1 cup buttermilk
3 eggs
1/2 cup canola oil
1 (5 1/3 ounce) package ferrero rocher hazelnut truffles, unwrapped, chopped
3 (16 ounce) cans milk chocolate frosting
1/2 cup chocolate hazelnut spread, such as Nutella
1 tablespoon milk
marzipan, fruit, and (optional)
chocolate leaves (optional)


Preheat oven to 350 degrees.
Coat two 9-inch round cake pans with cooking spray.
At low speed beat cake mix, buttermilk, eggs, and oil until combined, 30 seconds.
Increase speed to medium-high; beat 2 minutes. Stir in half of chopped candy.
Divide batter between pans. Bake 25-30 minutes or until toothpick inserted into centers comes out clean.
Cool on racks 5 minutes. Remove from pans; cool completely on racks.
Combine 3/4 cup frosting, chocolate-hazelnut spread, milk, and remaining candy.
Place 1 cake layer on serving plate; spread with frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting. Garnish with marzipan fruit and chocolate leaves, if desired.