Mocha Hazelnut Torte

Name: Mocha Hazelnut Torte
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; 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

18 ingredients

5 steps

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
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. Add 1 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 creamed mixture alternately with milk, beating well after each addition.
3

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 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 sides with remaining frosting. Sprinkle with remaining hazelnuts.