Make a regular chocolate cake as follows:

• Preheat oven to 350 degrees F
• Lightly butter a round 9-inch cake pan
• Dust with a flour & cocoa powder mix (70% flour - 30% Cocoa powder)
• In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt until smooth
• Add eggs, buttermilk, warm water, oil, and vanilla
• Beat on a low speed until smooth
• Pour the batter into the cake pan, tapping the cake pan to remove any bubbles
• Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on wire racks for 15 minutes and then remove the cake from the pan and place on the wire rack to cool
• Cut the cake into 3 horizontal pieces
• Brush each cake layer with Rum and espresso mixture
• In a separate bowl, fold whip cream and hazelnut spread
• Spread the whip cream and hazelnut spread on the top of the bottom layer
• Add second layer of cake
• Brush cake with Rum and espresso mixture
• Spread the whip cream and hazelnut spread on the top of the middle cake layer
• Add final layer of cake
• Brush cake with Rum and espresso mixture
• Frost entire cake (top and sides) with remaining whip cream, hazelnut spread
• Sprinkle Dark chocolate over top or alternatively fresh cocoa