Chocolate Hazelnut Torte

Ingredients
13 cup butter softened
1 cup packed brown sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 cup allpurpose flour
14 cup baking cocoa
1 teaspoon baking soda
18 teaspoon salt
12 cup sour cream
12 cup brewed coffee room temperature
frosting
7 ounces semisweet chocolate chopped
1 cup heavy whipping cream
2 tablespoons sugar
13 cup Nutella
Optional Chocolate curls and hazelnuts
Directions
In a small bowl cream butter and brown sugar until light and fluffy 57 minutes. Beat in egg and vanilla. Combine the flour cocoa baking soda and salt gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined.

Pour into 2 greased and floured 6in. round baking pans. Bake at 350 for 2530 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting in a small saucepan melt chocolate with cream and sugar over low heat stir until smooth. Remove from the heat whisk in Nutella. Transfer to a small bowl cover and refrigerate until frosting reaches spreading consistency stirring occasionally.
Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
Nutrition Facts
1 piece 768 calories 45g fat 25g saturated fat 130mg cholesterol 386mg sodium 89g carbohydrate 66g sugars 4g fiber 9g protein.