1-Creating the Hazelnut Praline:

Spread the 6 ounces of roughly chopped dry roasted hazelnuts on a parchment-lined baking sheet.

In a medium saucepan, combine 1 cup of granulated sugar with ¼ cup of water over medium heat.

Gently heat the mixture without stirring until the sugar dissolves and turns a deep amber color (about 10-12 minutes).

Quickly pour the hot caramel over the chopped hazelnuts on the parchment paper.

Allow the praline to cool completely until hardened (about 30 minutes).

Once cooled and hardened, break the praline into chunks.

Set aside about a quarter of the chunks for decoration, then process the remaining praline in a food processor until it forms a thick paste.

If the paste is too thick, add 1-3 tablespoons of vegetable oil, one tablespoon at a time, until it reaches a spreadable consistency.

2-Baking the Cake Layers:

Preheat your oven to 350°F (175°C) and spray three 6-inch cake pans with non-stick spray.

In a medium bowl, whisk together 2 cups of cake flour, ½ cup of hazelnut flour (if using), 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a separate large bowl, mix 1 cup of melted brown butter with 1 cup of light brown sugar and ½ cup of granulated sugar until well combined.

Add three large eggs (room temperature) one at a time, beating well after each addition.

Stir in 2 teaspoons of vanilla extract and 1 teaspoon of almond extract.

Alternate adding the flour mixture and 1 cup of whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined after each addition, being careful not to overmix.

Divide the batter evenly among the three prepared cake pans, smoothing the tops with an offset spatula.

Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Once completely cooled, trim the layers to ensure even flat surfaces.

Wrap each layer in plastic wrap and freeze for at least 30 minutes to make frosting easier.

3-Preparing the Brown Butter Buttercream:

In a large mixing bowl, cream 1½ cups of room temperature unsalted butter until smooth and fluffy (about 3 minutes).

Gradually add 4 cups of powdered sugar, mixing on low speed until incorporated.

Add 1 teaspoon of vanilla extract and a pinch of salt.

Beat on medium-high speed for 3-5 minutes until light and fluffy.

If the buttercream is too thick, add heavy cream one tablespoon at a time (up to 3 tablespoons) until it reaches a smooth, spreadable consistency.

4-Assembling the Cake:

Place one cake layer on a serving plate or cake stand.

Spread a thin layer of buttercream over the cake.

Pipe a border of buttercream around the edge of the layer to create a dam for the praline filling.

Spread a portion of the hazelnut praline paste inside the buttercream border.

Repeat with the next layer: buttercream, border, and praline paste.

Place the final layer upside down on top to create an even surface.

Apply a thin crumb coat of buttercream over the entire cake and freeze for 30-60 minutes to set.

Remove from the freezer and apply the remaining buttercream, smoothing the sides and top.

For texture, swirl some of the praline paste along the sides of the cake using an offset spatula.

Pipe a decorative border on top of the cake using a piping bag fitted with your favorite tip.

Sprinkle the reserved praline chunks on top for decoration and additional crunch.

Refrigerate the assembled cake for 2-3 hours before serving to allow the flavors to meld and the cake to set.