Chocolate-Hazelnut Filling
 
Makes 1½ to 2 cups
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) heavy whipping cream
  • ½ cup (43 grams) unsweetened cocoa powder
  • ¼ cup (64 grams) chocolate-hazelnut spread*
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Gradually add confectioners’ sugar and cream, beating until smooth. Add cocoa and chocolate-hazelnut spread, beating to combine. (Do not overmix.)
Recipe by Bake from Scratch at https://www.bakefromscratch.com/banana-cake-brown-sugar-hazelnut-buttercream/