Creating the Hazelnut Nutcracker Cake can be effortlessly achieved by following these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cocoa powder, ground hazelnuts, and salt.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Combine Mixtures: Gradually add the dry mixture to the butter mixture, mixing gently until just combined. Do not overmix.

6. Divide Batter: Pour the batter evenly into the prepared cake pans.

7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the Cakes: Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

9. Make Ganache: In a small saucepan, heat the heavy cream until just simmering. Pour it over the chocolate chips in a bowl and let it sit for a couple of minutes. Stir until smooth.

10. Prepare Layers: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of hazelnut cream over the top.

11. Add Ganache: Pour some chocolate ganache over the hazelnut cream for added richness.

12. Stack Layers: Place the second cake layer on top and repeat the process. Finally, pour any remaining ganache over the assembled cake.

13. Garnish: Finish by sprinkling chopped hazelnuts on top for a crunchy topping.

14. Chill (Optional): For the best results, let the cake chill in the refrigerator for about an hour before serving to allow the flavors to meld.

These steps will ensure that your Hazelnut Nutcracker Cake turns out perfectly, filled with layers of flavor and delightful textures.