Mocha Hazelnut Torte

Name: Mocha Hazelnut Torte
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 3/4 cup butter, softened; 1-1/4 cups packed brown sugar; 1 cup sugar; 3 large eggs, room temperature; 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; FROSTING:; 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

TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling YIELD: 16 servings.

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana

Ingredients

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
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
FROSTING:
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

Directions

1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 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.
3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks; remove parchment. Cool completely.
4. 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.
5. Place 1 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 side with remaining frosting. Sprinkle with remaining hazelnuts.

Nutrition Facts

1 piece: 639 calories, 32g fat (16g saturated fat), 94mg cholesterol, 311mg sodium, 88g carbohydrate (69g sugars, 2g fiber), 6g protein.