KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE

Steps:

• 1. Cake - Preheat oven using temperature on box mix.
• 2. Grease and flour two round 9" cake pans.
• 3. Mix cake as directed on back of package.
• 4. Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
• 5. Cool cakes completely on wire racks.
• 6. Slice each cake layer into two even layers.
• 7. Butter cream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
• 8. Divide the butter cream icing into four bowls equally.
• 9. In #1 bowl add the melted chocolate to the icing, in
• 10. #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
• 11. To assemble the cake, place first cake layer. on plate.
• 12. Sprinkle cake with 2 tbsp of Frangelica and spread chocolate butter cream onto cake.
• 13. Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread vanilla buttercream onto cake.
• 14. Top cake with third cake layer, sprinkle cake with 2 tbsp of Frangelica and spread coffee butter cream onto cake.
• 15. Top cake with fourth cake layer, sprinkle cake with remaining Frangelica and spread vanilla butter cream onto top and sides of cake.
• 16. Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
• 17. Chill cake in fridge for several hours. Chilling gives time for the magic to happen.
• 18. One hour before serving remove cake from fridge and allow to slowly come to room temperature.