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1
Spread the hazelnuts on a baking sheet and toast for 12 to 15 minutes, or until golden beneath the skins.
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2
Wrap the nuts in a clean towel and cool completely.
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3
Transfer the cooled hazelnuts to a large sieve and rub them back and forth to remove the loose skins.
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4
Make the chocolate butter cake: Position a rack in the center of the oven and preheat to 375F (190C).
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5
Line the bottom of a 17 1/2-by-17 1/2-inch jelly roll pan with parchment or waxed paper.
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6
Lightly spray the bottom and sides of the pan with nonstick cooking spray.
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7
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
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8
Sift the flour mixture onto a piece of waxed paper and set aside.
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9
In a 17 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium-high speed for 1 minute, until creamy.
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10
While continuing to beat the butter, gradually add the granulated and brown sugars, stopping the machine and scraping down the side of the bowl as necessary.
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11
Beat the butter/sugar mixture at medium-high speed for 2 minutes, until smooth.
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12
Beat in the eggs, one at a time, and the vanilla.
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13
Reduce the speed to low and alternately add one-third of the reserved dry ingredients and one-third of the coffee.
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14
In two more batches, alternately add the remaining dry ingredients and coffee, scraping down the bowl as necessary.
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15
Scrape the batter into the prepared pan and, using a metal cake spatula, smooth the batter evenly into the pan.
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16
Bake the cake for 25 to 28 minutes, until the sides just begin to pull away from the pan and the surface springs back when lightly touched.
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17
Cool the cake in the pan set on a wire rack for 10 minutes.
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18
Invert the cake onto a wire rack; carefully peel off the parchment paper and allow the cake to cool completely.
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19
Continued.
