Mocha Hazelnut Torte

• 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

1. Preheat oven to 350u0b0. 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.

butter, brown sugar, sugar, eggs, chocolate, vanilla, flour, espresso powder, baking soda, baking powder, salt, milk, butter, nutella, sugar, vanilla, milk, hazelnuts

Taken from www.tasteofhome.com/recipes/mocha-hazelnut-torte/ (may not work)