Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using a whisk or an electric mixer, blend until the ingredients are fully combined and the batter is smooth.

Pour in the hot coffee. Stir gently until the batter is uniform in texture, then divide it equally among the three prepared pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the hazelnut caramel filling, mix the chopped hazelnuts with the caramel sauce in a small bowl until well coated.

On a serving plate, place one cake layer and spread a generous layer of the hazelnut caramel filling on top. Repeat the process with the remaining layers, stacking them carefully.

For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for about a minute before stirring until the mixture is smooth.

Then, whisk in the unsalted butter until glossy.

Pour the chocolate ganache over the top of the stacked cake, allowing it to naturally drizzle down the sides for a stunning effect.

Decorate with whole hazelnuts, chocolate shavings, and a drizzle of caramel for that perfect Pinterest-worthy finish.

Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set before slicing and serving.