Chocolate cake with cream cheese frosting and caramelized nuts

Ingredients:

Cake

• 1 package chocolate cake mix

Crunchy nuts in caramel

• 1 cup (about 130 g) hazelnuts, toasted and shelled
• 2/3 cup sugar
• 1/3 cup water

Cream

• 2 packages of 250g mascarpone cheese, room temperature
• 1 cup of cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

Topping

• 1/4 cup dark chocolate pieces
• 1 tbsp. sugar
• 1 teaspoon orange zest

Preparation:

1. Preheat oven to 350°F (177°C).
2. Cakes.
   
   Grease and flour two 8-inch cake pans. Prepare the chocolate cake mix according to package directions. Fill both pans with the batter and bake according to package directions. Remove from the oven and cool on a wire rack.
3. Crunchy nuts in caramel.
   
   Place the toasted nuts in a single layer close together on a parchment-lined baking sheet. In a small saucepan over medium heat, combine the sugar and water. Stir until dissolved. Bring to a boil and cook until the sugar turns light brown (about 8 minutes). Wait until the bubbles subside, then pour the caramelized sugar over the nuts.
4. Place the baking sheet in the refrigerator and let the mixture cool until firm (about 30 minutes). Once firm, place another sheet of parchment paper on top and break into small pieces or place on a cutting board and cut. Set aside.
5. Cream.
   
   Place the mascarpone cheese, cream, powdered sugar, and vanilla extract in a large bowl. Using an electric mixer, beat the mixture until soft peaks form. Stir in the caramelized nuts.
6. Topping.
   
   Place the chocolate, sugar, and orange zest in a food processor. Process until the chocolate is finely chopped.
   
   To assemble the cake.
   
   Place one cake layer on a serving platter. Top with a 2.5 cm layer of the whipped mascarpone cheese and crunchy nut mixture. Place the second cake layer on top. Continue to cover the entire cake with the remaining mixture. Sprinkle the top and sides with ground chocolate. Serve.