-
1
FOR THE CAKE:
-
2
Preheat the oven to 350u00b0 F.
-
3
Butter and flour 2 (8-inch) cake pans.
-
4
Prepare the cake mix according to package instructions.
-
5
Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
-
6
FOR THE CRUNCH:
-
7
Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
-
8
Combine the sugar and water in a small saucepan over medium-high heat.
-
9
Stir the sugar mixture until dissolved.
-
10
Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
-
11
Let the bubbles subside then pour the caramelized sugar over the nuts.
-
12
Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
-
13
When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
-
14
FOR THE FILLING:
-
15
Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
-
16
Using an electric mixer whip the cream mixture to soft peaks.
-
17
Fold the crunch mixture into the whipped cream.
-
18
FOR THE TOPPING:
-
19
Place the chocolate, sugar and zest in a food processor.
-
20
Process the mixture until the chocolate is finely ground.
-
21
ASSEMBLY OF CAKE:
-
22
Put 1 cake on a serving plate.
-
23
Top with 1-inch of the whipped cream crunch mixture.
-
24
Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
-
25
Sprinkle the top and sides of the cake with the ground chocolate.
-
26
Serve & Enjoy!
