This layered hazelnut cake is the ultimate treat for coffee and chocolate lovers. Featuring three delicate layers of hazelnut sponge, two types of buttercream—one rich with coffee and pastry cream, the other silky and chocolatey, and finished with a glossy and thin layer of chocolate. This dessert is pure decadence. Elegant enough for celebrations and irresistible with every bite, it’s a dessert worth the effort.

---

✨ Why You’ll Love This Cake

• Rich layers of hazelnut, chocolate, and coffee
  
• Two different buttercreams for layered flavor and texture
  
• Stunning choco glaze and elegant decoration
  
• Perfect for special occasions or to impress guests
  

---

🍰 Ingredients

Cake

• 8 egg whites
  
• 180 g sugar
  
• 1 tbsp cocoa powder
  
• 200 g ground hazelnuts
  
• 7 g baking powder
  
• 2 tbsp flour
  

Pastry Cream Buttercream

• 330 ml milk
• 1 tbsp coffee
• 40 g sugar
  
• 3 egg yolks
  
• 1 tsp vanilla extract
  
• 35 g cornstarch
• 40 g sugar
  
• 20 g butter (to add to the hot cream)
• 200 g butter (to mix with cold pastry cream)
  

Simple Chocolate Buttercream

• 5 egg yolks
  
• 160 g icing sugar
  
• 50 g chopped chocolate
  
• 160 g butter
  

chocolate Glaze

• 250 g chocolate
  

Decorations

• ⅓ of chocolate buttercream for piping
  
• 10–12 chocolate leaves (from 100 g of chocolate, hand-shaped, it is easy, watch the video)
  

---

👩‍🍳 Instructions

Step 1: Make the Hazelnut Cake Layers

1. Preheat oven to 375°F (190°C).
2. Prep all ingredients. Line a parchment paper over a pan 16”x 11”.
   
3. In a bowl, sift together ground hazelnuts, cocoa powder, baking powder, and flour.
   
4. Beat egg whites with a pinch of salt. Gradually add sugar and beat until soft peaks form.
   
5. Gently fold in the dry ingredients until combined.
   
6. Spread batter evenly on a parchment-lined baking sheet.
   
7. Bake for 10–15 minutes. Cool completely, then cut into 3 equal pieces.
   

Step 2: Prepare the Pastry Cream Buttercream

1. Bring milk, coffee and sugar to a boil.
   
2. In a separate bowl, whisk together egg yolks, sugar, vanilla, and cornstarch until smooth.
   
3. Slowly whisk in hot milk to temper the eggs.
   
4. Return the mixture to the heat, stirring until it thickens and boils.
   
5. Pour into a shallow dish, cover with plastic wrap, and cool.
   
6. Once cool, beat with room temperature butter until light and fluffy.
   

Step 3: Make the Chocolate Buttercream

1. Whisk egg yolks and icing sugar over a double boiler until warm (about 120°F / 50°C).
   
2. Add chocolate and stir until melted. Cover with plastic wrap and let cool.
   
3. Beat the cooled mixture with butter until smooth and fluffy.
   

Step 4: Assemble the Cake

1. Place the first cake layer on a serving platter.
   
2. Spread ⅓ of the chocolate buttercream, then ⅓ of the coffee buttercream.
   
3. Repeat with the second and third cake layers.
   
4. Freeze the assembled cake briefly while preparing the chocolate.
   

Step 5: Choco Glaze & Decoration

1. In a stainless steel bowl, add 125 g of chopped chocolate and melt over the hot boiling water.
2. Once the chocolate has melted, remove from the heat, add 70 g of chopped chocolate and mix until melted.  Add the rest of the chopped chocolate and mix again. Now your chocolate is tempered. Pour ⅓ of melted chocolate into a piping bag, cut the tip and draw a leaf. Let it stand for 10 minutes before you put on the cake.
3. With the rest of the chocolate glaze, cover the cake. If your chocolate is hard, melt it again just for a few seconds.
4. Chill the cake for at least 1 hour.
   
5. Slice and decorate each piece with a chocolate buttercream and a chocolate leaf. 

Bon appétit!

---

🍽️ Serving Suggestions

• Serve chilled or at room temperature for the best flavor balance.
  
• Pair with a small cup of espresso or dessert wine.
  
• Add a scoop of vanilla ice cream for an extra indulgent treat.
  

---

🧊 Storage Tips

• Fridge: Store covered in the refrigerator for up to 4–5 days.
  
• Freezer: Freeze slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge before serving.
  

---

🔄 Variations & Substitutions

• Nuts: Swap hazelnuts with ground almonds or walnuts for a different flavor.
  
• Coffee-Free: Omit the coffee for a milder pastry cream buttercream.
  
• Gluten-Free: Use a gluten-free flour blend in the cake to accommodate dietary needs.
  
• Chocolate Leaves: Substitute with chocolate shavings or curls.
  

---

❓ FAQ

Can I make the components ahead of time?
Yes! Bake the cake and prepare the buttercreams a day ahead. Assemble and glaze on the day of serving.

How do I prevent the chocolate from melting the buttercream?
Make sure the assembled cake is chilled before pouring the chocolate, and let the chocolate cool slightly (but not set) before pouring.