Step #4 Gently add the grated bittersweet chocolate & the ground espresso to the prepared cake mixture, then pour this into pans & bake.
Step #5 Cool cakes completely on wire racks.
Step #6 Slice each cake layer into two even layers.
Step #7 Buttercream Icing - Beat the butter until it is light & fluffy, then add the icing sugar slowly, until well mixed.
Step #8 Divide the buttercream icing into four bowls equally.
Step #9 In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing & in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
Step #10 To assemble the cake, place first cake layer.
Step #11 on plate.
Step #12 Sprinkle top cake with 2 tbsps of frangelica & spread chocolate buttercream onto cake.
Step #13 Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica & spread.
Step #14 vanilla buttercream onto cake.
Step #15 Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica & spread coffee buttercream onto cake.
Step #16 Top cake with fourth cake layer, sprinkle cake with remaining frangelica & spread vanilla butter cream onto top & sides of cake.
Step #17 Press the sliced hazelnuts into the sides of the cake & garnish the top this with the ground hazelnuts.
Step #18 Chill cake in fridge for several hrs.
Step #19 One hr before serving remove cake from fridge & allow to slowly come to about room temp.
Enjoy the Kato's Chocolate Hazelnut Delight Torte recipe