Hazelnut Crunch Cake with Mascarpone and Chocolate

• 1 box chocolate cake mix and any additonal ingredients needed to make the cake
• 1 cup (about 4 1/2 ounces) hazelnuts, toasted and skinned (see Note, page 190)
• 2/3 cup granulated sugar
• 2 (8-ounce) containers mascarpone cheese, at room temperature
• 1 cup heavy cream
• 3/4 cup confectioners sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup bittersweet chocolate chips
• 1 tablespoon granulated sugar
• 1 teaspoon grated orange zest

1. Preheat the oven to 350F.
2. Butter and flour two 8-inch cake pans.
3. Prepare the cake mix according to package instructions.
4. Divide the batter between the cake pans and bake as directed.
5. Remove from the oven and cool on a wire rack.
6. Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
7. Combine the granulated sugar and 1/3 cup of water in a small saucepan.
8. Bring to a boil over medium-high heat and stir until the sugar has dissolved.
9. Continue to boil the mixture until the sugar is light brown, about 8 minutes.
10. Remove from the heat and let the bubbles subside, then pour the caramelized sugar over the nuts.
11. Place the baking sheet in the refrigerator and let the nut crunch cool until hard, about 30 minutes.
12. When the nut crunch is hardened and cool, place it on a cutting board and cut into small pieces, saving a few larger ones for decoration.
13. Set aside.
14. Put the mascarpone, cream, confectioners sugar, and vanilla into a large mixing bowl.
15. Using an electric mixer, whip the cream mixture to soft peaks.
16. Fold the chopped nut crunch into the whipped cream.
17. Place the chocolate chips, granulated sugar, and zest in a food processor.
18. Process the mixture until the chocolate is finely ground.
19. Put 1 cake layer on a serving plate or cake stand.
20. Top with a 1-inch layer of the whipped creamhazelnut crunch filling.
21. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling.
22. Sprinkle the top and sides of the cake with the ground chocolate topping and add some shards of nut crunch as decoration.
23. Serve.

chocolate cake, hazelnuts, granulated sugar, containers mascarpone cheese, heavy cream, confectioners sugar, vanilla, bittersweet chocolate chips, sugar, orange zest

Taken from www.epicurious.com/recipes/food/views/hazelnut-crunch-cake-with-mascarpone-and-chocolate-376619 (may not work)