Joy to the Food

0 Preheat the oven to the temperature listed on the cake mix box. Butter two 9” round cake pans.
1 Make the cake as directed by the box but also add in 2 tablespoons of instant coffee. Split the batter between the two pans. There won't be much batter in each pan but I promise it will rise more than you think!
2 Bake cakes per the packaging directions. While the cakes bake, chop the chocolate bars and set aside.
3 Prep the frosting by whipping up the whipping cream until stiff peaks form. Then, fold in one can of frosting gently so as to not knock the air out of the cream. Place in the fridge until ready to use.
4 Once the cakes are done, let them cool for 15 minutes and then flip them out onto a cooling rack to finish cooling. You can check that the cakes are done by pricking them with a toothpick - it should come out clean. It can be a little tricky to tell visually if these cakes are done because they are golden brown in color from the coffee.
5 After the cakes have cooled (SUPER DUPER IMPORTANT to be cool), gently slice the tops off of each to level them. Then, place one cake on a plate or board and spread one can of fudgy jar frosting onto it. It should be about ¼” thick. Next, sprinkle the crushed hazelnut chocolate all over the frosting. 
6 Place your second cake layer on top of this. Then, use the whipped cream chocolate coffee frosting to frost the outside of the cake to make it look pretty! **See notes for making this cake in advance.