INGREDIENTS

• 250 g hazelnuts
• 1 tablespoon good-quality instant coffee granules
• 1/3 cup (80 ml) boiling water
• 300 g unsalted butter, softened
• 300 g caster sugar
• 6 free-range eggs, lightly beaten
• ¼ cup (60 ml) Frangelico
• 2 tablespoons milk
• 3 cups (450 g) plain flour
• 2 tablespoons baking powder
• 1½ tablespoons cocoa powder
• chocolate liqueur (optional), to serve

Chocolate buttercream:

• 375 g unsalted butter, softened
• 1/3 cup (55 g) icing sugar, sifted
• 105 g good-quality dark chocolate
• 3 tablespoons milk
• 2 tablespoons Frangelico

Chocolate sand (optional):

• 1/3 cup (45 g) hazelnuts
• 50 g meringue (I use shop-bought meringue shells)
• 
50 g good-quality dark chocolate (60–70% cocoa solids)

Chocolate ganache:

• 135 g good-quality dark chocolate (60–70% cocoa solids), broken into small pieces
• ¾ cup (180 ml) pure (whipping) cream
• 1 tablespoon Frangelico

METHOD

1. Preheat the oven to 180˚C fan-forced. Scatter the 250 g of hazelnuts on a baking tray and roast in the oven for 10 minutes until lightly golden brown, being careful not to burn them. Rub off the skins in a clean, dry tea towel and coarsely crush the nuts. Set aside. (If you are making the chocolate sand, roast the extra 45 g hazelnuts for this at the same time, then rub off the skins and set the nuts aside in a separate bowl.)
2. Grease and line three 20 cm springform cake tins.
3. Dissolve the instant coffee granules in the boiling water, stirring well to combine, then allow to cool. Using an electric mixer, beat the butter and sugar on a medium–high setting for 8–10 minutes until very light, fluffy and pale. Turn the speed down to medium and gradually add the beaten eggs in four or five additions. Continue to beat until incorporated. Add the Frangelico and milk and beat for a further minute or so, then add the cooled coffee mixture and beat on low speed just to combine all the ingredients together.
4. Sift the flour, baking powder and cocoa into a bowl and combine, then add to the cake mixture and beat until everything is incorporated. Spoon the cake batter into the prepared tins and smooth the tops. Bake for 40–50 minutes, swapping the tins halfway through the cooking time to ensure even cooking. When cooked, the cakes should be golden, and a skewer inserted into the centre should come out clean. Allow to cool a little before removing the cakes from the tins and transferring them to wire racks to cool completely.
5. To make the chocolate buttercream, use an electric mixer to beat the butter and sugar until light, fluffy and pale (about 8–10 minutes). Meanwhile, bring a small saucepan of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Carefully remove the bowl from the heat and allow to cool slightly, then pour into the butter and sugar mixture. Stir to combine, then stir in the milk and Frangelico.
6. If making the chocolate sand, place the 45 g of roasted hazelnuts and meringue shells in a food processor and blitz to a fine meal, then transfer to a medium-sized heatproof bowl. Bring a small saucepan of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Pour the melted chocolate over the hazelnut and meringue mixture and mix together using the edge of a spatula until evenly coated. The whole lot should look like, well, chocolate sand!
7. To make the chocolate ganache, place the chocolate in a heatproof bowl. Bring the cream to a slow boil in a small saucepan over low heat. Once boiling, remove from the heat and pour the cream over the chocolate. Leave to stand for 5 minutes, then stir to combine. Stir in the Frangelico and set aside until required.
8. To assemble the cake, use a sharp breadknife to carefully trim off the rounded tops of the three cakes to provide flat surfaces for the buttercream. Place the first (bottom) cake on a clean worktop and spread a layer of buttercream on top, then sprinkle with a good layer of chocolate sand, if using. Add the second cake and repeat with buttercream and chocolate sand. Top with the third cake. Using a palette knife, cover the entire cake with a thin layer of buttercream and place in the fridge to chill. After about 15 minutes, remove the cake from the fridge and cover with chocolate ganache.
9. Return to the fridge to chill for a further 5 minutes, then remove and sprinkle the top and sides of the cake with the crushed hazelnuts. Serve with a small drizzle of chocolate liqueur, if you like.