Cream the butter and sugar in a bowl until smooth and fluffy. Add the eggs and sieve in the flour, bicarbonate of soda and baking powder. Mix well until all flour is incorporated.
Add peanut butter, 50g chopped hazelnuts and beat well. Separate mixture into two greased sandwich tins and bake for 20-30 mins in a preheated oven at 180° C.
When cooked, cool cakes on a wire rack.
Meanwhile, melt the chocolate. Whisk the double cream and add the chocolate and hazelnut spread. Once cooled, spread a layer of the cream on one cake, and sandwich the other on top.
Spread the remaining cream over the cake and decorate with the remaining hazelnuts.
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