For the Hazelnut Cake:

1. Preheat oven to 350F
2. Grease and dust three 6” cake pans with flour and line with parchment.
3. In a medium bowl, whisk together the Flour, Hazelnut Flour, Baking Powder, Salt, Clove, Cinnamon and Nutmeg.
4. In a stand mixer fitted with the paddle attachment, cream together the Sugar and softened Butter on medium-high until butter is pale and fluffy, around 3 minutes.
5. Turn down mixer to medium-low and add eggs one at a time, then add vanilla until everything is mixed together. Scrape the bottom and sides with a rubber spatula.
6. Add the flour mixture and then milk in intervals, starting and ending with flour mixture. It should be in 3 increments, (flour, milk, flour, milk, flour), each time scraping down the bottom and sides so the batter is well mixed. 
7. Quickly switch the mixer on medium-high for 5-10 second just to get the batter well mixed, light and fluffy 
8. Pour batter evenly into the 3 prepared 6” cake pans and transfer to the middle rack of your oven.
9. Bake for 30-35 minutes. Until your internal thermometer reads 210F or a toothpick comes out clean.
10. Transfer cakes to cooling rack for 15 minutes, then remove cakes from pans and leave on cooling rack for them to cool entirely, 15-20 minutes more.
11. Then either prep the rest of the cake or wrap them tightly until you assemble the cake. 

For the Apple Butter:

1.  Boil apple cider in a large stockpot over high heat. Add Apples, Sugar, Cinnamon Stick, Rum and Vanilla Pod. Lower heat to maintain a simmer and cook until reduced and apples are very soft, around an hour.
2. Discard cinnamon stick and contents through a food mill.
3. Preheat oven to 350F. Transfer pureed apples to a rimmed baking sheet and nestle in sage. Bake, stirring every half hour, until reduced and deeply caramelized, around 2 hours. Remove sage and add vinegar and mix to combine.

For the Kabocha Squash Mousse:

1. Preheat oven to 350F. Place Kobacha on rimmed baking sheet. Brush with Hazelnut Oil and roast until very soft, 1 hour. Let cool and scoop out the flesh.
2. In a food processor, combine 3 cups kabocha, 1/4 Cup Superfine Sugar, and Maple Syrup. Blend until pureed. Pass puree through a tamis or food mill.
3. Add 2 Tbsp cold water to a small bowl or ramekin. Sprinkle Gelatin slowly over the water and let stand a few minutes until softened. Microwave for 10 seconds and add to squash puree. Pulse to combine and transfer puree into a large wide bowl.
4. Add Cream to the stand mixer bowl fitted with the whisk attachment and whip on medium speed until medium peaks are formed. Mix ⅓ of the whip cream into the squash puree to temper it, then gently fold in the rest with a spatula in 2 additions, turning the outer edge in a circular motion to maintain aeration, taking care not to over-mix and deflate the mousse.
5. Add Egg Whites to the bowl of a stand mixer fitted with the whisk attachment. Beat until large bubbles form. Add remaining ½ Cup Sugar and beat on medium-high until you have medium peaks. Fold into the mousse mixture in 2-3 additions. Transfer mousse to refrigerator for 15-30 minutes to set.

For the Star Anise Vanilla Buttercream:

1. If using star anise, melt Ghee in a small saucepan over medium-low heat. Break up Star Anise blades and roughly grind with a mortar and pestle. Add star anise to pan and bloom until very aromatic, 1-2 minutes, adjusting the temperature as needed so as not to burn the spice. Remove from heat and strain into a heat-proof mixing bowl. Add softened butter to the bowl and mix thoroughly.
2. If you are using charcoal powder for decoration, divide the butter in half and split these next steps in half for each buttercream, using the charcoal in the second portion.
3. In a stand mixer fitted with the paddle attachment, cream the star anise infused butter on medium speed until it’s pale and fluffy.
4. On medium-low, add vanilla bean and Anise Extract (if using), Charcoal Powder (if using) and Powdered Sugar to taste until you are satisfied with the level of sweetness. Add enough milk to make your buttercream smooth but not too loose.
5. Once your buttercream looks sturdy but creamy and smooth, transfer buttercream(s) to piping bag(s) for decorating.

Cake Assembly:

Evenly cut off the risen tops of each cake to create a flat surface. Between each layer of cake, pipe an outer circle of buttercream for structure. Inside the circle, spread very thin even layer of apple butter, then pipe your squash mousse on top of that. Make sure your mousse is no taller than the inner circle of your buttercream, or it may squish out. Repeat this step until you reach the last layer. The best trick is to use the flat bottom end of your cake (not the cut side) for the top and bottom ends of your layered cake. This makes it easier to decorate. Pipe buttercreams in upper and lower sections and blend to create an ombre effect.

Now go have some fun decorating this fun Fall cake. Much love!