Preheat oven to 360° F. Spray three 6-inch cake pans. Line the bottom of the pans with parchment circles and spray again thoroughly.

In bowl of stand (or electric) mixer, combine dry ingredients: flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.

In a separate bowl, combine wet ingredients: buttermilk, oil, eggs, vanilla and hot water. Whisk until combined.

With mixer on low speed, slowly add the wet ingredients into the dry ingredients. Scrape edges and bottom of bowl thoroughly.

Pour batter into pans, equally dividing between the three cake pans. Bake at 360° F for 18-22 minutes, or until inserted toothpick comes out with only a few moist crumbs.

Cool in the pans for about 10 minutes and then turn them out on a cooling rack to cool completely.

Level each cake layer, as needed, and then cut each layer in half horizontally, to create a total of six thin layers. Wrap each thin layer in plastic wrap and chill (or freeze to assemble cake on a later day).

Soften butter in microwave safe bowl for 30 seconds at 40% power.

Sift powdered sugar and cocoa together for best combining. Add to butter.

Add hazelnut emulsion to bowl and mix on low speed with an electric mixer until completely combined. Set aside.

Prepare chocolate curls, hazelnuts, and raspberries for placement on finished cake. Set aside.

With spatula, smear a small amount of filling on cake circle. Center one cake layer on the cake circle. Top with approximately 2-3 Tablespoons of filling and spread to edges in an even layer. Top with another cake layer and repeat process until all layers are stacked. The top layer should have the baked side up, not the cut side.

In microwave safe bowl, add cream, hazelnut emulsion and butter cut into small pieces. Heat in microwave for 1 minute. Stir. Heat for another 30 seconds if butter is not melted.

While heating, add chocolate pieces to a separate bowl.

Pour heated cream mixture over chocolate pieces and stir until mixture comes together into a smooth, pudding-like consistency. Heat in microwave for 15-30 seconds as needed to melt the chocolate.

Set aside to cool slightly while preparing to pour the ganache over the stacked cake.

Remove the 8-inch cake circle from the chilled layered cake (keep the smaller cake circle under the layered cake). Place the layered cake on the upside-down bowl.

Stir ganache. Pour ganache over torte, making sure sides and top are smoothly but evenly covered. Allow excess ganache to flow off of the cake onto the waxed paper below. Sparingly use metal spatula to smooth out the top and sides. Let it flow. The sides will not be perfectly smooth.

Let the cake sit and drip for a few minutes. Use metal spatula to scrape along the bottom of the 6-inch cardboard cake circle to remove excess chocolate drips from the bottom of the cake.

Carefully place the ganache covered layer cake in the freezer for 10-15 minutes to set the ganache (or refrigerator for 1 hour).

Store in refrigerator until ready to serve. Remove from refrigerator 30 minutes to 1 hour before serving, depending on climate of room. Place on cake stand. Decorate with chocolate curls, hazelnuts, and raspberries.