kato's chocolate hazelnut delight torte

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.
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