1cupbutter, divided (2 sticks)melt each stick separately
18 ozsoftened cream cheese
113 ozjar hazelnut spread i.e. Nutella
2Tbspall purpose flour
1Tbspinstant espresso powder
vanilla ice cream or whipped cream for serving
Preheat the oven to 350°F. Spread hazelnuts in a single layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool while you prepare the filling.
Spray a 13 x 9-inch baking dish with baking spray. Set aside.
In a medium size mixing bowl using an electric mixer, beat together the cake mix, 1 egg and 1/2 cup melted butter. Press evenly onto the bottom of the baking dish. Sprinkle toasted hazelnuts and chocolate chips on top.
In the same mixing bowl, beat together the cream cheese and Nutella until smooth.
To the mixture add flour, 3 eggs, remaining 1/2 cup of melted butter and vanilla. Dissolve espresso with water then add. Mix well.
Lower the speed of the mixer adding powdered sugar gradually. Beat until well combined.
Pour evenly over hazelnuts and chocolate chips. Bake at 350°F for 50-55 minutes. Don't be tempted to over bake. Edges should be firm, gooey in the middle.
Rest on the counter for around 20 minutes if serving warm. Serve with a scoop of vanilla ice cream and a dusting of cocoa, if desired.
This cake can be prepared without the espresso with no other adjustments needed.