Chocolate cake with a coffee soak, layers of hazelnut frosting, crunchy filling, and a coffee ganache make this Mocha Hazelnut layer cake a real showstopper.Day 1: Make the hazelnut praline paste and the cake. Wrap and refrigerate the cake.Day 2: Make the hazelnut chocolate frosting, hazelnut crunch, chocolate ganache, and the coffee soak. Assemble the cake. The cake needs to freeze for at least 3-5 hours after assembly and defrost for 2-3 hours before slicing. Take it out 2-3 hours before serving to thaw.Note: Estimated times do not include time to chill or defrost the cake.