2 cup (500 mL) cake flour
2 tsp (10 mL) baking powder
½ Tbsp (2 mL) salt
6 egg yolks
½ cup (125 mL) canola oil
½ cup (125 mL) water
1 cup (250 mL) sugar
6 egg whites
1 cup (250 mL) hazelnuts, chopped and toasted
¼ cup (60 mL) strong brewed coffee, cooled
1 cup (250 mL) heavy cream (32%)
6 oz (170 g) bittersweet chocolate, chopped
1 14 oz (400 g) jar Nutella chocolate hazelnut spread
1 8 oz (250 mL) jar jar sour cherry preserve
1. Preheat oven to 350º F (175º C). Grease and lightly flour two 9 in (23 cm) springform pans. Combine flour, baking powder and salt in a bowl and set aside. In a large mixing bowl, beat egg yolks, oil, water and sugar with an electric mixer on medium speed for 5 minutes, scraping bowl occasionally. Fold in flour mixture.
2. In another large mixing bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form. Gently fold about 1 cup (250 mL) of egg white mixture into egg yolk mixture. Fold rest of the egg yolk mixture into remaining egg white mixture. Then fold in chopped hazelnuts. Spoon batter evenly into prepared pans. Bake in oven for 20 minutes or until a toothpick inserted in centre comes out clean. Immediately poke holes all over both cakes with a toothpick and drizzle coffee evenly over. Let cakes cool on wire racks for 10 minutes before removing from pans. When they have cooled completely, slice in half horizontally.
3. In a medium saucepan, heat cream to simmer. Remove from heat and add bittersweet chocolate, stirring until melted. Reserve ¼ cup (60 mL) of chocolate mixture for drizzling; cover and set aside. Cool remaining chocolate mixture to room temperature, about an hour. Transfer mixture to a medium bowl and beat with an electric mixer on medium speed for about 3 minutes, until it has thickened. Spread chocolate filling evenly on 3 cake layers, and frost top and sides with chocolate hazelnut spread. Drizzle the reserved chocolate mixture on top and garnish with toasted hazelnuts. Serve with sour cherry preserve on side.