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Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1.5 cups Granulated Sugar
• 3/4 cup Unsweetened Cocoa Powder (high‑quality Dutch‑process)
• 2 tablespoons Espresso Powder (dissolved in 2 tbsp hot water)
• 1 cup Ground Hazelnuts (toasted and finely ground)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 4 Large Eggs (room temperature)
• 1 cup Whole Milk (room temperature)
• 1/2 cup Unsalted Butter (melted and cooled slightly)
• 2 teaspoons Vanilla Extract
• 3 cups Espresso‑Hazelnut Buttercream (see buttercream recipe below)
• 1 cup Unsalted Butter (for buttercream) (softened)
• 4 cups Powdered Sugar (for buttercream) (sifted)
• 1/4 cup Hazelnut Paste (for buttercream) (store‑bought or homemade)
• 1 teaspoon Espresso Powder (for buttercream) (dissolved in 1 tbsp hot water)

Instructions

1. Prep Pans and Oven

   Preheat the oven to 350°F (177°C). Grease fifteen 9‑inch round pans, line each with parchment paper, and set aside.

   Time: PT15M

   Temperature: 350°F

2. Toast and Grind Hazelnuts

   Spread 1 cup of whole hazelnuts on a baking sheet and toast at 350°F for 8‑10 minutes until fragrant. Let cool, then grind in a food processor until fine.

   Time: PT15M

   Temperature: 350°F

3. Mix Dry Ingredients

   In a large mixing bowl whisk together sifted flour, cocoa powder, baking powder, salt, and the ground hazelnuts.

   Time: PT5M

4. Combine Wet Ingredients

   In another bowl, beat eggs, sugar, melted butter, milk, vanilla, and the dissolved espresso powder until smooth.

   Time: PT7M

5. Create Batter

   Gradually add the dry mixture to the wet mixture, folding gently with the mixer on low speed until just combined. Do not over‑mix.

   Time: PT5M

6. Bake Layers

   Divide batter evenly among the fifteen prepared pans (about 1/3 cup each). Bake for 8‑10 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

7. Cool Cakes

   Allow each cake layer to cool in the pan for 5 minutes, then invert onto cooling racks. Let cool completely before handling.

   Time: PT20M

8. Make Espresso‑Hazelnut Buttercream

   In a stand mixer, beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, beating after each addition. Mix in hazelnut paste, dissolved espresso, and vanilla until smooth and fluffy.

   Time: PT15M

9. Level Layers

   Using a cake leveler or serrated knife, trim the tops of each cooled layer to make them flat.

   Time: PT10M

10. Assemble the Tower

    Place the first layer on a serving plate, spread a thin coat of buttercream, then add the next layer. Continue until all fifteen layers are stacked, finishing with a generous crumb coat.

    Time: PT15M

11. Final Frosting and Decoration

    Apply a smooth final layer of buttercream over the entire cake. Garnish with toasted hazelnut halves and a light dusting of cocoa powder.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Gluten‑Free All‑Purpose Flour
• Instead of Granulated Sugar: Coconut Sugar, Powdered Sugar (for reduced sweetness)
• Instead of Unsweetened Cocoa Powder: Natural Cocoa Powder
• Instead of Espresso Powder: Instant Coffee, Strong Brewed Espresso (reduced liquid)
• Instead of Ground Hazelnuts: Almond Meal, Hazelnut Flour
• Instead of Baking Powder: Baking Soda (use 1/2 tsp)
• Instead of Salt: Kosher Salt
• Instead of Large Eggs: Egg Substitute (for vegans)
• Instead of Whole Milk: Almond Milk, Oat Milk
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Vanilla Extract: Almond Extract
• Instead of Unsalted Butter (for buttercream): Margarine
• Instead of Powdered Sugar (for buttercream): Confectioners’ Sugar
• Instead of Hazelnut Paste (for buttercream): Nutella (less intense)
• Instead of Espresso Powder (for buttercream): Instant Coffee

Equipment Needed

• Stand Mixer or Hand Mixer
• 9‑inch Round Cake Pans
• Parchment Paper
• Cooling Racks
• Offset Spatula
• Cake Leveler or Serrated Knife
• Mixing Bowls (various sizes)
• Measuring Cups and Spoons
• Thermometer (optional)
• Electric Grinder (for hazelnuts) (optional)

Critical Steps — Do Not Skip

• Preheating oven and preparing pans ensures even baking.
• Do not over‑mix the batter; it keeps the cake tender.
• Cool layers completely before handling to avoid melting buttercream.
• Level each layer for a stable, tall stack.
• Use a thin crumb coat before the final frosting to hide imperfections.

Chef Tips from the Video

• Toast hazelnuts with a pinch of salt for deeper flavor.
• Use a kitchen scale for precise flour measurement; 240 g equals 2 cups.
• Chill the assembled cake for 20‑30 minutes before slicing to get clean, even pieces.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Wrap each slice in plastic and foil; freeze for up to 2 months.

Room temperature: Can sit out for 2‑3 hours during serving; keep in a cool place.

Make-Ahead Tips

• Bake all layers up to 2 days ahead; store each layer between parchment sheets in an airtight container.
• Buttercream can be made 3 days ahead and kept refrigerated; bring to room temperature and re‑whip before frosting.

Frequently Asked Questions