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1
Preheat the oven to 350F.
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2
Butter and flour two 8-inch cake pans.
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3
Prepare the cake mix according to package instructions.
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4
Divide the batter between the cake pans and bake as directed.
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5
Remove from the oven and cool on a wire rack.
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6
Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
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7
Combine the granulated sugar and 1/3 cup of water in a small saucepan.
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8
Bring to a boil over medium-high heat and stir until the sugar has dissolved.
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9
Continue to boil the mixture until the sugar is light brown, about 8 minutes.
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10
Remove from the heat and let the bubbles subside, then pour the caramelized sugar over the nuts.
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11
Place the baking sheet in the refrigerator and let the nut crunch cool until hard, about 30 minutes.
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12
When the nut crunch is hardened and cool, place it on a cutting board and cut into small pieces, saving a few larger ones for decoration.
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13
Set aside.
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14
Put the mascarpone, cream, confectioners sugar, and vanilla into a large mixing bowl.
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15
Using an electric mixer, whip the cream mixture to soft peaks.
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16
Fold the chopped nut crunch into the whipped cream.
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17
Place the chocolate chips, granulated sugar, and zest in a food processor.
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18
Process the mixture until the chocolate is finely ground.
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19
Put 1 cake layer on a serving plate or cake stand.
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20
Top with a 1-inch layer of the whipped creamhazelnut crunch filling.
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21
Place the second layer of cake on top of the first and frost the entire cake with the remaining filling.
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22
Sprinkle the top and sides of the cake with the ground chocolate topping and add some shards of nut crunch as decoration.
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23
Serve.
