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Chocolate Hazelnut Torte

 Chocolate Hazelnut Torte
Most cake recipes feed a group. We came up with this six-serving cake. That's enough for two...with just the right amount of leftovers!—Taste of Home Test Kitchen
6 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup brewed coffee, room temperature
  • FROSTING:
  • 7 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/3 cup Nutella
  • Chocolate curls and hazelnuts, optional

Directions

  • In a small bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, cocoa, baking soda and
  • salt; gradually add to creamed mixture alternately with sour cream
  • and coffee. Beat just until combined.
  • Pour into two greased and floured 6-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a knife inserted near the center
  • comes out clean. Cool for 10 minutes before removing from pans to

2 of 2

Chocolate Hazelnut Torte (continued)

Directions (continued)

  • wire racks to cool completely.
  • For frosting, in a small saucepan, melt chocolate with cream and
  • sugar over low heat; stir until smooth. Remove from the heat; whisk
  • in Nutella. Transfer to a small bowl; cover and refrigerate until
  • frosting reaches spreading consistency, stirring occasionally.
  • Spread frosting between layers and over top and sides of cake.
  • Garnish with chocolate curls and hazelnuts if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 slice (calculated without garnish) equals 768 calories, 45 g fat (25 g saturated fat), 130 mg cholesterol, 386 mg sodium, 89 g carbohydrate, 4 g fiber, 9 g protein.