Chocolate Hazelnut Torte

So, this recipe was the result of me racking my brain for something that would be amazingly delish for a foodie's birthday cake. I know that it may not appeal to all of you, but let me just say -- this cake -- mmm... a combo of three of my favorite indulgent ingredients: chocolate, coffee, hazelnuts...

Conveniently, I work at a gelateria -- so they provided the yummy hazelnut gelato (and counter space and freezer) that made this cake what it was.

The cake:
box(es) of chocolate cake mix (I used Betty Crocker Super Moist "Triple Chocolate Fudge")
eggs
oil
really strong coffee (to replace the amount of water the cake mix calls for)
((I used a big pan, so ended up using 1.5 batches of cake batter))

The filling:
chocolate hazelnut spread (like Nutella)
hazelnut gelato (though you could probably use some sort of ice cream)
crushed hazelnuts, toasted

The crowning achievement (aka chocolate ganache):
semi-sweet chocolate chips/chunks (I sprung for the Ghirardelli)
heavy cream
((its hard to give exact measurements for this because it depends on the size of your cake, but for an idea -- it is approx equal parts of each))

1) Bake and cool the cake to room temperature. Let it chill in the refrigerator to make it easier to cut into layers.
2) Determine how many layers of cake/gelato goodness you want (I chose 3 gelato, 4 cake) and slice appropriately -- I used dental floss, but a serrated knife should work too. (Put the cake in the freezer to make it easier to move the layers.)
3) Place the bottom layer of cake in the pan (and the rest of the cake layers back into the freezer), spread with chocolate hazelnut spread, then softened hazelnut gelato. Sprinkle the layer with the toasted hazelnuts.
4) Take one of the cake layers from the freezer and top this. Put the entire cake in the freezer to firm up a bit before repeating the layers of choc/hazel spread, gelato, toasted nuts, etc. Repeat for as many layers as you have cut -- freezing in between each layer.
5) The ganache-y goodness:
Heat the cream, but don't boil -- mix constantly so the bottom doesn't burn.
Remove from heat and add chocolate. Whisk well. It will take a minute or two for the chocolate to melt all of the way and for the color to turn a smooth and glossy brown. If it is way too thin, add a few more chocolate chips. This mixture will thicken upon standing and cooling, so don't go too crazy with the thickness at this stage.
-Let it sit and cool down a bit. You can also put it in the fridge for a few minutes to quicken the process.
6) Remove cake from freezer and spread ganache over the top, letting it run down the sides. Immediately re-freeze.

To serve: remove from freezer a few minutes before you plan to serve. Using a knife dipped in hot water for each slice will help as well!

I used a springform pan to make it easier to build a tower out of this monstrosity. A regular pan with cardboard and waxed paper to make it taller should work too.

(more pics to come)