Kato's Chocolate Hazelnut Delight Torte

Recipe by Baby Kato
READY IN: 1hr 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake - Preheat oven.
  • Grease and flour two round 9" cake pans.
  • Mix cake as directed on back of package.
  • Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
  • Cool cakes completely on wire racks.
  • Slice each cake layer into two even layers.
  • Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
  • Divide the buttercream icing into four bowls equally.
  • In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
  • To assemble the cake, place first cake layer.
  • on plate.
  • Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
  • Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
  • vanilla buttercream onto cake.
  • Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
  • Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
  • Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
  • Chill cake in fridge for several hours.
  • One hour before serving remove cake from fridge and allow to slowly come to room temperature.
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