For the cake

1. Pre-heat the oven to 170 degrees C. Oil the cake tin. Dust pans with cocoa, tap out extra.
2. Whisk cocoa, flour, baking soda and baking powder into a bowl.
3. In a large bowl, cream oil and sugar. Add Nutella and mix well. Add eggs, one at a time and mix well after each addition.
4. Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Beat until smooth
5. Fold in the hazelnut.
6. Pour the batter into 2 pans and bake until a toothpick inserted in the centre comes out clean. This will take 30-40 minutes.

For the frosting

1. Melt chocolate in bowl set over a pan of simmering water, stirring until smooth. Let it cool.
2. In a large bowl, beat cream cheese and sugar. Mix on medium-high speed until pale and fluffy. Reduce speed to low.
3. Mix in melted chocolate until combined.

For assembly

1. Keep a completely cooled flat layer of the chocolate hazelnut cake on the serving plate and cover with a generous layer of frosting. Sprinkle with hazelnuts
2. Place the other layer of chocolate cake on it and cover entirely with frosting using an offset spatula.
3. Decorate with macarons.