Place one cake layer on a platter. Divide the rest of the buttercream into 3 parts and spread one part evenly on the first cake.
Divide the caramel filling into 3 parts and spread one part evenly on top of the buttercream filling. Next, place the second cake on top and repeat the procedure. Do the same with the third cake.
To finish the cake, frost it around the edges with the buttercream you set aside at the beginning.
Chill: Place in the fridge overnight to allow to set nicely and get moist.
Just before serving: sprinkle the edges and the top with the extra ground hazelnuts and only the top with the unsweetened cocoa powder.
Nutrition
Serving: 1g | Calories: 576kcal | Carbohydrates: 49g | Protein: 9g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 185mg | Fiber: 3g | Sugar: 38g
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