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!
Sunday, it’s my bithday ! And that cake is very beautiful and looks like soooooo delicious ! Thank you for this dream, you’re my source of inspiration.
You are so sweet Mélanie! Thank you <3
This cake is so dreamy, Linda! Chocolate heaven could not be a more perfect description. Gorgeous as always. xx
Thank you so so much Rachel! You are so kind :-* xx
Divine, my goodness!!! Chocolate heaven is right! Definitely pre ordering that book, I’m so excited to have an english version of yours in my kitchen! Right now it’s 2 of 3 in Swedish, haha! So worth it but can’t wait to read and cook from this .
xx
Why thank you my dear!! Can’t wait to see what you come up with :-* Mad gluten free cookie skills. Hehe.
xx
I’ve baked it last weekend and it was to die for!! Everybody loved it!
I didn’t have 6 inch cake pans, I used two 9 inch instead.
Thanks again xx
Yay!! Soo glad to hear you enjoyed it, Roxanne!
xx
I can´t more than fall in love with this cake…
Sure your brother dreams with it, I gonna dream with this chocolate heaven too…
Cannot wait to have your new book on my hands, and my hands will be into my kitchen.
Aww thanks so much Maria! How kind of you :-* xx
Stunning photography! I cannot wait to make this masterpiece. Thank you so much for sharing and I look forward to more recipes from you.
Oh, thank you so much!! :-*
This Recipe reminds me of Nutella in Cake Form. I think this will be my birthday cake next year.
It kind of is! Maybe a bit more chocolatey than Nutella though 😉 Hope you’ll enjoy it nonetheless!!
mmmmmmm-this cake came out amazing! I’m sorry it wasn’t out of doubt but rather my addiction to baking powder that I added 1/2 a teaspoon. I used 2 6-inch pans and it worked great! I have been excited to make this cake for my sleep deprived mother of 2 little girls friend and I know she will LOVE it. Thanks for sharing I always enjoy your blog<3 Jacqueline
Soo delighted to hear that!! Haha, addiction to baking powder? That’s a new one 😉 I can imagine that the 1/2 tsp would have a huge impact on the end result. Happy to hear it worked! <3
Spectacular!! I’ll try the recipe this weekend. Could I bake it the day before and keep it in the fridge overnight? Thanks
Yaay! Thanks a lot! You can definitely bake it the day before and store it in the fridge. Just make sure you don’t have anything in the fridge that smells a lot 😉
This cake is just gorgeous!! It’s going to be the centerpiece at my Christmas table. Thank you for sharing Linda! Just a quick question, what star tip is the nozzle that you used for the blobs of frosting? Many thanks!
Thanks so much Kajal!! I used Ateco 869. It’s by far my favorite tip! 🙂
Amazing cake there. I’m thinking about making this for my family’s Christmas get together but I typically need to make desserts much larger than this due to the amount of company we have coming over. How much would this recipe need to be scaled up for three 9-inch cake pans?
When would you use stout when swapping it for milk/coffee?
I haven’t tried, But my guess is that you would need to triple the cake recipe. As for the frosting, I’m not sure. Double batch might be enough.
I would use it anytime! Hehe. I have no idea how it would go with nutella but I’m sure it would be delish!
I found this after I posted.
thetoughcookie.com/2015/03/07/use-different-size-cake-pan-round-cake-pans-simplified/
They have a pretty simple equation for figuring out how to scale recipes. Made me a bit curious about your cake pans…are yours 2 or 3 inches deep?
When I asked about stout before I meant when in the instructions. I noticed other recipes direct readers to simmer the stout and whisk the butter in, was wondering if that is how you would do it.
Thanks for all the help.
Glad you found a great guide! 🙂 My pans are about 3 inches deep.
Ah, sorry for the misunderstanding! I would add the stout to the melted butter (never tried simmering it though!). And that would be 1 cup in total.
Hope this helps!
The cake looks delicious! The photography only makes it better. I don’t drink much coffee, though. Is there an alternative?
You can use hot water instead of coffee! Thanks so much!
Dear Linda, here (in Germany) they have two types of sour cream – 10% fat & 30% fat. Which one is the one I ought to use?
Dear Gergana, I’d use the 10% one 🙂
This was DELICIOUS! Unfortunately my flatmates aren’t chocoholics like myself, so I just used your cake recipe. So rich and chocolate-y, but moist and a beautiful colour!
I halved the coffee and made up the remaining liquid with chocolate milk (didn’t want a coffee flavour in the cake, but couldn’t taste the 75ml of it at all). I layered meringue, cream and fresh raspberries between the three cakes for a pavlova-inspired birthday cake. mmmmmmm 🙂
Hallo, da sind so tolle Rezepte, für mich wäre es toll, wenn mann die mit einem Klick übersetzen könnte ?
LG Mirela
Hello,
Will try dis recipe for my son’s 4th month birthday celebration. Really excited to bake it.just wanted to ask if I can replace hazelnut spread with peanut butter ?
Hi! I haven’t tried but you definitely could do that! If using unsweetened peanut butter you might want to add a little more sugar to the frosting. Let me know how it goes!
Hello
Your recipe was amazing the cake came out really well,used Penuts butter as my husband loves it n the result was bliss…
The cake was one of the best bakes so far…
Thanks a ton..
Ohh, I’m so delighted to hear this! Thanks so much for letting me know, and I’m so happy it turned out well 🙂
Hello!! Recently found your blog, love it!! Would the cake and frosting be enough for 24 cupcakes?
Hi Carolina! So sorry for the late reply! I’m not sure exactly how many cupcakes this would make. I’d say you’d definitely have to increase the amount of frosting though!
Linda, kan jag förbaka bottnarna? ⭐️
Hej Elin, det kan du absolut! Jag kan tycka att de blir ännu godare om de får ‘vila’ en dag, och så blir de lite lättare att dela också 🙂 Bara packa in dem ordentligt i påse eller plastfolie. De går alldeles utmärkt att frysa också!
Thank you for this! It is absolutely fabulous. Have made it twice in two weeks! =)
So happy to hear that, Anna!! Yay 🙂
It says to use cold cream cheese? How would it get incorporated when mixing?.. I forgot to soften it once when making something, and it was nearly impossible.
Hi Nelya!
I tend to always use cold cream cheese, but definitely use room temp if you prefer that!