Preheat oven to 350°F (175°C).

Toast hazelnuts in a jellyroll pan for 12 minutes, or until skins split.

Transfer hot nuts to a colander and cover with a kitchen towel.

Rub nuts to remove skins, then cool and chop.

Grease and flour two 9" cake pans.

Prepare devil's food cake mix according to package directions.

Pour batter into prepared pans and bake for 30 minutes, or until a wooden pick inserted in the center comes out clean.

Cool cakes in pans for 15 minutes, then remove and cool completely on wire racks.

Prepare mocha mousse mix according to package directions, using 1 1/3 cups milk.

Cover and chill mousse.

Split each cake layer horizontally to make 4 layers.

Place one layer on a serving plate lined with wax paper.

Spread one-third of the mousse over the layer.

Repeat with second and third layers and remaining mousse.

Top with the fourth layer and chill for 30 minutes.

Combine whipping cream and coffee powder in a saucepan.

Bring to a simmer over medium heat.

Remove from heat and add chopped chocolate.

Let stand for 1 minute, then stir until chocolate melts.

Cool chocolate glaze for 30 minutes.

Pour chocolate glaze over torte, allowing excess to drip down sides.

Smooth excess glaze onto sides of torte with a small spatula.

Gently press chopped hazelnuts onto the sides of the glazed torte.

Carefully remove wax paper from beneath the torte.

Store in refrigerator.