• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Whipped Coffee:

• Combine the instant coffee, coconut sugar, and hot water. 

  Whisk until the coffee is light and fluffy, about 3 minutes. Spoon coffee into almond milk and continue to whisk. Set aside.

Chocolate Cake:

• Whisk the flour, baking soda and salt. Se aside.

  Using a standing mixer, beat the butter until smooth, about 2 minutes.

  Add the coconut sugar and brown sugar and continue beating until fluffy. Beat in the eggs and egg whites, one at a time.

  In a separate bowl, whisk the cocoa powder, whipped coffee, Greek yogurt, and vanilla. Mixture should resemble brownie batter. Set aside.

  Alternate adding the flour mixture and the whipped coffee mixture to the butter mixture. Make sure to scrape the sides of the bowl as you go.

  Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Espresso Mascarpone Frosting:

• Using a standing mixer or handheld, combine the butter and mascarpone until smooth.

  Add the powdered sugar, vanilla bean paste and espresso and beat on low until smooth. Turn mixer to high and beat for another 4 minutes.

  Assemble cake by adding frosting and a handful of toasted hazelnuts between each layer. Top with your favorite chocolates, espresso beans and toasted hazelnuts!