Kato's Chocolate Hazelnut Delight Torte

Kato's Chocolate Hazelnut Delight Torte Recipe

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Baby Kato

By
@BabyKato

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8 - 12
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

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  • 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

Step-by-Step

  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.

Printable Recipe Card

About Kato's Chocolate Hazelnut Delight Torte

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: Canadian
Other Tag: Quick & Easy
Hashtag: #Birthday Cake




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