Chocolate Indulgence

Preheat oven to 350 degrees and prepare two 8" round cake pans using non-stick cooking spray.

Prepare the cake as directed on the back of the package and bake 30 minutes, allow to cool in pans while ganache is prepared.

Prepare Ganache: add cream to saucepan and bring just to a simmer over medium heat. Pour chocolate chips into a heat proof bowl. Pour cream over chocolate chips and allow mixture to sit undisturbed 5 minutes. Slowly stir the cream and chocolate until it's smooth and shiny, allow to cool on the counter, it will thicken as it stands.

Remove cakes to a wire cooling rack. Spoon some of the warm ganache over the bottom cake layer, allowing it to soak into the cake. Spoon enough of the ganache over the layer so there is one thin coat completely covering the surface. Allow cakes to cool completely while filling is prepared.

Prepare Filling:
Spoon Mascarpone cream cheese into the bowl of an electric mixer. Whip on medium speed until light and fluffy. Add chocolate-hazlenut spread and whip again, scraping bowl. With the mixer on slow speed, slowly add ganache and whip until mixture is light and fluffy again. Cool mixture in refrigerator just until the cakes are cool.

Once cakes are completely cooled, transfer bottom layer to finished cake plate. Spoon a thick layer of filling onto the cake, smoothing all the way to the edges. Gently set the top layer on the filling and prepare the frosting.
Once the ganache is completely cooled, whip with an electric mixer until light and fluffy and generously frost the rest of the cake. Refrigerate the whole cake 2 - 3 hours until set before serving. Store left overs in an air-tight container in the refrigerator.

Remove cake from refrigerator 20 - 30 minutes before serving, just so ganache is not quite so cold.