Kato's Chocolate Hazelnut Delight Torte
(18 ounce) box dark chocolate cake mix
chocolate, bittersweet, grated
espresso, fine grind
unsalted butter, softened
bittersweet chocolate, melted
instant coffee, dissolved in
pure vanilla extract
hazelnut-flavored liqueur, frangelica
hazelnuts, toasted, sliced
1Cake - Preheat oven using temperature on box mix.
2Grease and flour two round 9" cake pans.
3Mix cake as directed on back of package.
4Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
5Cool cakes completely on wire racks.
6Slice each cake layer into two even layers.
7Butter cream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
8Divide the butter cream icing into four bowls equally.
9In #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.
11To assemble the cake, place first cake layer.
12Sprinkle cake with 2 tbsp of Frangelica and spread chocolate butter cream onto cake.
13Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread vanilla buttercream onto cake.
14Top cake with third cake layer, sprinkle cake with 2 tbsp of Frangelica and spread coffee butter cream onto cake.
15Top cake with fourth cake layer, sprinkle cake with remaining Frangelica and spread vanilla butter cream onto top and sides of cake.
16Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
17Chill cake in fridge for several hours. Chilling gives time for the magic to happen.
18One hour before serving remove cake from fridge and allow to slowly come to room temperature.
Originally Posted: Tue, Mar 10, 2015