MOCHA HAZELNUT TORTE

By porklion

Ingredients

• FROSTING:
• 3/4 cup butter, softened
• 1-1/4 cups packed brown sugar
• 1 cup sugar
• 3 large eggs
• 3 ounces unsweetened chocolate, melted and cooled slightly
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1 tablespoon instant espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 cups 2% milk
• 1 cup butter, softened
• 1 cup Nutella
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons 2% milk
• 1/2 cup chopped hazelnuts, toasted

Details

Servings 16
Preparation time 35mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: 16 servings.