Mocha-Hazelnut Cream-Filled Cake

Serve your guests with this Hazelnut flavored chocolate cake - a lavishing dessert.

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Servings 16

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ingredients 9
Prep Time 35 min
Total Time 3 hr 0 min

Ingredients

1: box (1 lb 2.25 oz) butter recipe chocolate cake mix

1 1/3: cups water

1/2: cup butter, softened

3: eggs

2: teaspoons instant coffee granules or crystals

2: bags (12 oz each) semisweet chocolate chips (4 cups)

1: bottle (16 oz) hazelnut-flavored liquid nondairy creamer

1: package (8 oz) cream cheese, softened

2: tablespoons chopped hazelnuts (filberts)

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Directions

1 Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans. In large bowl, beat cake mix, water, butter, eggs and coffee granules with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes. Pour batter into pans. Bake 28 to 33 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pans. Cool on cooling racks.
2 In 3-quart saucepan, heat chocolate chips and creamer over medium-low heat until melted. Remove from heat; beat in cream cheese until smooth. Cover; refrigerate 30 minutes. In small microwavable bowl, reserve 1/2 cup of the chocolate mixture. Beat remaining mixture with electric mixer on medium-high speed until light and fluffy. Spread 1-inch thick layer of frosting over bottom of 1 cake layer. Top with second cake layer, rounded side up. Frost side and top of cake. Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.