Make the Cake:

1. Preheat the oven to 350°F.
2. Spray two 8″ round cake pans with nonstick spray. Line the bottom of pans with parchment circles, cut to fit the pans. Spray the pans again to coat the parchment paper. Set aside.
3. In the bowl of your stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. With the paddle attachment on low, stir to combine.
4. Add the remaining ingredients with the mixer still on low. Once all the ingredients are combined, turn the speed up to medium-low and mix for 2 minutes.
5. Divide the batter evenly among the 2 cake pans and bake for 25-35 minutes, until the center is set and a toothpick comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes and then remove them from the pans and cool completely on a wire rack.

Make the Filling:

1. In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place it in the refrigerator until ready to use.
2. In the stand mixer, beat cream cheese and chocolate hazelnut spread until smooth. Slowly add in powdered sugar and vanilla and beat until smooth and incorporated.
3. Fold in reserved whipped cream. Afterward, return the mousse to the fridge to chill for at least 4 hours, or overnight.

To Assemble:

1. When you’re ready to assemble, level one of the cakes by using a serrated knife or a cake leveler to remove the dome. Spread 1/2 cup of chocolate hazelnut spread over the cake. Next, spread half of the chilled cheesecake mousse on top, spreading it out until it’s about 1 inch from the edge of the cake. Place the second cake layer on top, and top that with the remaining mousse.
2. Microwave the remaining 1/4 cup of chocolate hazelnut spread for 30-45 seconds until it reaches a pourable consistency. Drizzle it over the cake and garnish with chocolate hazelnut candy.
3. Store the cake in the refrigerator until you’re ready to serve.