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Preheat the oven to 325. Lightly butter a 15-by-17-inch jelly-roll pan with 1-inch sides. Line the bottom with parchment or wax paper; butter the paper. Dust the pan with flour, tapping out any excess. In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and vanilla and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Scrape down the side and bottom of the bowl. At low speed, beat in the dry ingredients in 3 batches, alternating with the buttermilk. Pour the batter into the prepared pan and smooth the surface. Bake the cake in the middle of the oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. Refrigerate until chilled, about 2 hours. Heat the chocolate in a microwave oven until nearly melted. Let stand for 1 minute, then stir until smooth. Whisk in the heavy cream and 2 tablespoons of the hazelnut liqueur. Refrigerate the chocolate filling, stirring occasionally, until slightly firm, about 2 hours. Run the tip of a paring knife around the side of the cake. Set a large cookie sheet or cutting board on top and flip. Remove the pan and peel the paper off the cake. Using a 6-inch corrugated cardboard round as a template, cut out three 6-inch cake rounds as close together as possible. Using a 4-inch round cardboard template, cut out 2 rounds of cake; using a 2-inch template, cut out 2 rounds from the remaining cake. Using an electric mixer, beat the chocolate filling until slightly pale and stiff, about 1 minute. Set one 6-inch cake round on a 6 1/2-inch cardboard round and brush lightly with some of the hazelnut liqueur. Spread 1/4 cup of the chocolate filling on the top and cover with another 6-inch cake round. Brush with hazelnut liqueur and spread another 1/4 cup of the chocolate filling on top. Cover with the last 6-inch cake round;
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Iconic hazelnut-cocoa spread — crepes, baking, filling
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party