By popular demand… here it is. The chocolate cake with chocolate hazelnut frosting and dark chocolate glaze. Or to be more specific- chocolate heaven. I didn’t make it for the blog and wasn’t initially going to post the recipe, but that would have been kind of selfish, wouldn’t it? I made it for my brother who turned 20 the other day aaand let’s just say he and my other little brother had two pieces each in one go. He later said that he dreamed about it that night and that he had a piece for breakfast too. Apparently it was even better the day after. I didn’t want to cut into his birthday cake just to take photos, which is the reason I only have photos of the outside of the cake. But at least you can see all the layers!
I know I’ve been swearing by my other go-to chocolate cake recipe (find it HERE) but I’m kind of leaning towards this one being my new favorite. It bakes up beautifully and comes out fairly flat on top. I adapted the cake recipe from one of my own books, My sweet kitchen (my third book, originally Sweet food & photography in Sweden), which will be out in the US on February 17. You can pre-order it on Amazon already! I adapted this cake from the stout cupcakes with cream cheese frosting and chocolate pretzels (yum!). I doubled the recipe and used milk and coffee in place of stout. Feel free to try out stout in this recipe too! I bet it would be delicious.
On another note, I usually only use two pans when I make cake but this time I used three. If you only have two pans and want to make this cake, I say go ahead and bake it in two pans, then split the layers in half so you end up with four layers. There should be enough frosting for it. Just make sure to adjust the baking time which will be a little longer, but start checking at 35 minutes anyway. Oh, and make sure to use baking pans that are not too shallow. Just FYI!