This nutty, not too sweet and very delicious cake is from a Dan Lepard recipe. The flavour of the hazelnuts is enhanced by the subtle addition of cocoa.
Preheat your oven to 180ºC (350ºF) and butter two 18cm (7″) baking tins, lining the bases with baking paper. Beat 175g (6⅛ oz) of softened butter with 100g (3½ oz) of light brown sugar and 200g of tinned caramelised sweetened condensed milk (sold either as caramel topping or dulce de leche). When this mixture is smooth beat in 2 large eggs, one at a time, followed by 100g (3½ oz) of ground hazelnuts. Sift 175g (6⅛ oz) of flour with 1 tablespoon of cocoa powder and 2 teaspoons of baking powder and beat this through. Divide the mixture between the two tins and bake for 25-30 minutes until a toothpick comes out clean. Meanwhile, beat 50g (1¾ oz) of butter with 150g (5¼ oz) of tinned caramel until smooth. Blend in 150g (5¼ oz) of sifted icing sugar and 1 teaspoon of vanilla extract until you have a smooth icing. When the cakes are cool spread half of the icing between the layers and the rest on top. Scatter roasted hazelnuts over the top.
michelle picker cooks 
That looks absolutely delectable! I want!