Place rack in center of oven and preheat to 350˚F (180˚C). Line an 8x8 inch (20x20 centimeter) or 9x9 inch (23x23 centimeter) baking dish with parchment paper or grease and dust well with flour.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then the vanilla bean paste or vanilla extract.
Mix in 1/3rd of the flour mixture, just until incorporated.
Mix in 1/2 cup of the yogurt.
Add another 1/3rd of the flour, remaining 1/2 cup of yogurt, then remaining flour mixture just until combined with no streaks of flour remaining.
Transfer half of the batter into the prepared baking dish.
Evenly top with the chocolate hazelnut spread. If needed, microwave the chocolate hazelnut spread for about 20 seconds makes it easier to spread.
Top with dollops of the remaining batter and use a knife or toothpick to lightly swirl.
Cover thoroughly with the prepared, cold topping.
Place the dish on a baking sheet and transfer to the preheated oven. Bake until puffed and a knife inserted in center comes out clean, 1 hour to 1 hour 15 minutes depending on the size of your pan.
Allow to cool for 10 minutes before slicing and serving.