| | CHOCOLATE BUTTER CAKE |
| 2 | c | Cake flour |
| 3/4 | c | Unsweetened alkalized cocoa powder |
| 1 1/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 12 | tb | (1 1/2 sticks) unsalted butter, softened |
| 1 | c | Granulated sugar |
| 3/4 | c | Packed light brown sugar |
| 2 | lg | Eggs; at room temperature |
| 1 | tb | Vanilla extract |
| 1 1/3 | c | Strongly brewed coffee; at room temperature |
| | CARAMELIZED HAZELNUTS AND HAZELNUT PRALINE: |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Water |
| 12 | | Perfect hazelnuts; toasted (see Note) |
| 3/4 | c | Hazelnuts; toasted |
| | FRAMBOISE SYRUP |
| 1/4 | c | Water |
| 2 | tb | Granulated sugar |
| 1 | tb | Framboise liqueur |
| 1 | ts | Vanilla extract |
| | MASCARPONE CREAM FILLING |
| 2 | c | Mascarpone cheese (Italian cream cheese) |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Framboise liqueur |
| 1 1/2 | c | Heavy cream |
| | ASSEMBLY |
| 5 | c | Fresh raspberries |
| | CHOCOLATE GLAZE |
| 8 | oz | Bittersweet chocolate; finely chopped |
| 1 | c | Heavy cream |
| 1 | tb | Light corn syrup |
