Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Finely grind the hazelnuts using a food processor.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of salt. Sift in the ground hazelnuts.

In another bowl, whisk together the eggs, vegetable oil, whole milk, vanilla extract, and almond extract.

Gradually fold the wet mixture into the dry ingredients until combined.

If desired, fold in the semi-sweet chocolate chips.

Pour the batter evenly into the prepared cake pans and smooth the tops.

Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for about 20 minutes, then transfer to wire racks to cool completely.

Assemble by placing one layer on a platter and frosting it with whipped cream or ganache before adding the second layer and frosting the top and sides.