Double Nut Drenched Chocolate Cake

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3/4 cup unsalted butter, softened

2 cups firmly packed light brown sugar

2 large eggs

3/4 cup water

1/4 cup white vinegar

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup finely chopped hazelnuts, toasted

1 tablespoon vanilla extract

1/4 cup unsweetened cocoa powder

1/2 cup hazelnut liqueur, such as Frangelico

24 ounces chocolate (semisweet or milk)

2 cups (1 pound) unsalted butter

1 & 1/2 cups chopped pecans

2 teaspoons vanilla extract

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