While not a classic heritage cake, the espresso‑chocolate hazelnut combination reflects modern American comfort‑food trends that blend coffee culture with indulgent chocolate desserts, often featured at celebrations and brunch gatherings.

In the Pacific Northwest, bakers often add locally sourced hazelnuts and a drizzle of caramel. In the Northeast, a coffee‑infused version like this one is popular for brunches, sometimes topped with a light dusting of powdered sugar.

It is typically sliced into generous wedges, served at room temperature, and paired with coffee, tea, or a glass of dessert wine. The tall layered presentation makes it a centerpiece for potlucks and cookbook clubs.

The cake is popular for birthday parties, book‑club meet‑ups, holiday brunches, and any event where a dramatic, shareable dessert is desired.

Its fifteen‑layer construction creates a striking visual impact, while the espresso and toasted hazelnut flavors add depth beyond a standard chocolate cake, appealing to coffee lovers and nut enthusiasts alike.

Common errors include over‑mixing the batter, under‑baking the thin layers, and stacking before the cake is fully cooled, which can cause the buttercream to melt and the tower to collapse.

Espresso powder provides a concentrated coffee flavor without adding extra liquid, which helps maintain the proper batter consistency for thin, delicate layers.

Yes. Bake and cool all layers up to two days ahead, storing each between parchment sheets in an airtight container. Keep the buttercream refrigerated and bring to room temperature before frosting and serving.

Each layer should be thin, uniformly golden, and spring back slightly when pressed. The finished cake should have smooth, even buttercream with a glossy finish and a decorative sprinkle of toasted hazelnuts.

Insert a toothpick into the center of a test layer; it should come out clean or with a few moist crumbs. The edges will be set and slightly pulling away from the pan.

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