Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, whisk together the white whole wheat flour, dark cocoa powder, coconut sugar, baking soda, baking powder, and sea salt. Ensure there are no clumps.

In a separate bowl, whisk the eggs, Greek yogurt, melted coconut oil, and maple syrup until smooth. Fold the wet ingredients into the dry mixture until just combined. Slowly stream in the hot coffee and mix until glossy.

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes until the edges pull away from the pan and a toothpick comes out clean. Cool completely on a wire rack.

Beat the softened cream cheese, dark cocoa powder, and maple syrup on medium-high speed for 3 minutes until very thick and smooth. Spread an even layer between the two cooled cake sponges.

Simmer the coconut milk and pour it over the dark chocolate chips. Let sit for 2 minutes, then whisk until glossy and smooth.

Pour the ganache over the top of the cake, allowing it to drip down the sides. Toss the roasted hazelnuts in remaining chocolate and place them in a neat pile on top. Chill before serving.