Chocolate and hazelnut are a yummy flavor combination and this semi-naked Chocolate Hazelnut Layer Cake will be one of your favorite cakes, perfect for holidays, celebrations, and everyday indulgences. This cake has 6 layers of decadent and moist chocolate cake, flavored with a touch of cinnamon, and filled with a crunchy hazelnut whipped ganache. Sometimes simple is better, and I decided no buttercream frosting needed. Instead Hazelnut Whipped Ganache doubles as the filling and just a light layer on the outside to finish. The whipped ganache is made with a combination of milk chocolate and semi-sweet chocolate, a touch of vanilla, and lots of toasted hazelnuts. This recipe makes about 4 cups of whipped ganache. I didn’t have quite enough whipped ganache to completely cover the outside of the cake, but I actually like the rough look; not every cake needs to be fully dressed and decorated. I garnished the cake with a semi-sweet chocolate ganache topping with Lyle’s Golden Syrup added to provide some extra shine, and of course it drips beautifully down the side of the chilled cake. Add some chopped hazelnuts and lovely Ferrero Rocher chocolates and you’re done. You may also want to have some extra gold foil wrapped Ferrero Rocher chocolates to serve to your guests with their cake slice as an added treat. Make ahead Tips: The cake layers can be made the day before, wrap in foil or plastic wrap, and refrigerate overnight. The layers are easier to work with and slice when they’re chilled and it definitely helps with time management.