MOCHA HAZELNUT TORTE

Mocha Hazelnut Torte image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

3/4 cup(s) butter, softened
1 1/4 cup(s) packed brown sugar
1 cup(s) sugar
3 - eggs
3 ounce(s) unsweetened chocolate, melted and cooled slightly
2 teaspoon(s) vanilla
2 1/4 cup(s) all-purpose flour
1 tablespoon(s) instant espresso powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 1/2 cup(s) milk
FOR THE FROSTING
1 cup(s) butter, softened
1 cup(s) nutella
4 cup(s) powdered sugar
1 teaspoon(s) vanilla
3-4 tablespoon(s) milk
1/2 cup(s) chopped hazelnuts, toasted

Steps:

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency.
Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.