This is a fluffy, not to sweet layer cake with a perfect balance between hazelnuts and cocoa powder. The pears is soft but not mushy, which make them perfect as a filling.
Note: Cocoa hazelnut cake recipe is from My Name is Yeh(http://mynameisyeh.com/mynameisyeh/2015/1/chocolate-hazelnut-cake-with-vanilla-hazelnut-frosting-and-a-marzipan-squirrel).
The original recipe calls for 1 3/4 cups of sugar and 1/2 of cocoa powder. I like my cake less sweet with a stronger cocoa flavor. If you are used to "normal" cakes, I'll suggest increasing the amount of sugar called for in this recipe. I also used unsweetened hazelnut milk to intensify the hazelnut flavor, but you could definitely use normal milk or another nut milk.
NB. I know it's devastating to throw almost a whole bottle of red wine down the sink, but I talk from experience when I say that the poached liquid IS UNDRINKABLE. —Patricia Brehmer