Chocolate Cakes with Hazelnut Buttercream

Preheat the oven to 180°C (350°F). Melt the chocolate and butter together in a heatproof bowl over simmering water. In a separate bowl, whisk together the sugar and eggs until pale and fluffy. Gradually add the melted chocolate mixture to the egg mixture, stirring well. Sift in the flour and baking powder, then fold gently until just combined. Stir in the milk until smooth. Divide the batter evenly among greased and lined cake tins. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the hazelnut buttercream by beating together the butter, powdered sugar, and vanilla extract until light and fluffy. Once the cakes are completely cooled, spread a layer of hazelnut buttercream between each cake layer. Decorate the top of the cake with additional hazelnuts if desired. Serve and enjoy!