Turn on the oven to 170 C. Grease lightly butter with a circular shape with a diameter of 20 cm. Spread the bottom and sides with baking paper. Sift flour, cocoa and baking powder. With a mixer, beat the butter with 3/4 cup turns white and sugar until sugar is completely dissolved. Continue beating and add eggs, one at a time. Waiting for the mixture to absorb before adding the next. Add hazelnut flour and then the flour with cocoa and coffee 125 ml portions alternating and stirring with a spatula. Pour the mixture into the prepared form and level the surface. Bake in preheated 170 C oven for 50-55 minutes or until toothpick buchnata in the middle of the cake comes out clean. Meanwhile, place the rest of the sugar and water in a bowl. Zare low heat, stirring until the sugar is completely dissolved. Increase the heat and bring to a boil. Cook uncovered for about 10 minutes or until the syrup starts to become golden brown. Remove from heat and carefully add 200 ml the remaining coffee. Return to the stove, reduce heat and cook, stirring until blended. Take 2/3 cup of syrup. The rest add the last part of the coffee. After removing the cake from the oven leave for about 5 minutes to cool down in the form before removing. Place cake on a screen placed in the tray. With metal skewer impaled cake and then syrup with hot coffee syrup. Leave for 10 minutes to cool slightly. Cut into pieces, put in a dish, sprinkle with about 1 tbsp of syrup compartments and serve immediately.