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Mocha Hazelnut Torte

Source of Recipe

From "Taste of Home Grandma's Favorites"


Recipe Introduction

"I make this pretty cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is simply impossible to resist."

List of Ingredients

â—¦ ¾ cup butter, softened
â—¦ 1 ¼ cups packed brown sugar
â—¦ 1 cup sugar
â—¦ 3 large eggs, room temperature
â—¦ 3 ounces unsweetened chocolate, melted and cooled slightly
â—¦ 2 teaspoons vanilla extract
â—¦ 2 ¼ cups all-purpose flour
â—¦ 1 tablespoon instant espresso powder
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon baking powder
â—¦ ½ cup chopped hazelnuts, toasted
â—¦ ¼ teaspoon salt
â—¦ 1 ½ cups milk

Frosting:
â—¦ 1 cup butter, softened
â—¦ 1 cup Nutella
â—¦ 4 cups confectioners' sugar
â—¦ 1 teaspoon vanilla extract
â—¦ 3 to 4 tablespoons milk


Recipe

Preheat oven to 350° F. Line bottoms of two greased 9-inch round baking pans with parchment; grease parchment.

In a large bowl, cream butter and sugars until light and fluffy. Add one egg 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 the creamed mixture alternately with milk, beating well after each addition.

Transfer batter to prepared pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 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 ¼ cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

Makes 16 servings



• Note:
To toast nuts, bake in a shallow pan in a 350° oven for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.