250g unsalted butter, chopped, at room temperature
1½ cups caster sugar
2 tsps vanilla extract
1 cup milk
2²⁄³ cups self-raising flour
1 tsp ground cinnamon
1½ cups thickened cream
2 tblsps icing sugar mixture
1 cup Nutella (300g)
Mini Choc Hazelnut Donuts, to decorate (see tip)
100g dark cooking chocolate, chopped
¼ cup thickened cream
Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
Beat butter, caster sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Add milk and combined sifted flour and cinnamon in two batches, folding until combined.
Divide mixture evenly between prepared pans. Smooth over tops.
Cook in a moderate oven (180C) for about 40 to 45 minutes, or until cooked when tested. Stand in pans for 5 minutes. Transfer to a wire rack to cool.
To make drizzle, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Stand for 5 to 10 minutes, or until thickened slightly.
Beat cream and icing sugar in same clean large bowl of an electric mixer until soft peaks form.
Trim top of cakes to sit flat. Cut cakes in half horizontally. Place one cake layer on a serving plate. Spread ¹⁄³ cup of the Nutella over top, then spread one-third of the cream over the Nutella. Repeat layering with remaining cakes, Nutella and cream, finishing with a layer of cake, cut side down.
Carefully pour chocolate drizzle over top of cake, allowing it to drip down side. Decorate with Donuts.