Real Recipes From Real Home Cooks ®

kato's chocolate hazelnut delight torte

Recipe by
Baby Kato
Beautiful Shore Country, NB

his is the cake that I request for my birthday. It's so good, definitely worth the extra effort. I hope you enjoy. This cake is best if made the day before and allowed to chill over night.

yield 8 - 12
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For kato's chocolate hazelnut delight torte

  • 1
    (18 ounce) box dark chocolate cake mix
  • 1/2 c
    chocolate, bittersweet, grated
  • 1 Tbsp
    espresso, fine grind
  • 1 1/2 c
    unsalted butter, softened
  • 4 c
    icing sugar
  • 4 oz
    bittersweet chocolate, melted
  • 2 Tbsp
    instant coffee, dissolved in
  • 1 Tbsp
    boiling water
  • 2 Tbsp
    pure vanilla extract
  • 1/2 c
    hazelnut-flavored liqueur, frangelica
  • 1 c
    hazelnuts, toasted, sliced
  • 1/8 c
    hazelnuts, ground

How To Make kato's chocolate hazelnut delight torte

  • 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.

Categories & Tags for Kato's Chocolate Hazelnut Delight Torte:

ADVERTISEMENT
ADVERTISEMENT