I don’t know where these ideas/recipes come from but I saw a photo of this cake on line the other day and my jaw dropped. I’ve been baking and cooking for a very long time but what I liked about this one was it’s miniature size (3 X 6 inch cake pans); a chocolate “filling” PLUS a hazelnut chocolate “frosting” PLUS a dark chocolate hazelnut glaze with twirly decorations and chocolate sprinkles. W-O-W!!
Well, as it happens, we’re celebrating a family birthday tonight and I am just about ready to take the three six inch cakes out of the oven. They smell heavenly by the way. I also gave in and followed the recipe to the letter. I was going to “cheat” with prepared icing but after seeing the cakes, I had all the recipe ingredients just in case – and I melted semi-sweet baking chocolate and butter for the filling; and then the coup de grace: frosting with butter, cream cheese and Nuttella HAZELNUT (the last jar on the shelf in the grocery store) beaten together. Honestly, it’s SO DELICIOUS! – not too sweet with the cream cheese and highlighted by the subtle hazelnut flavor and creamy smooth.
For the glaze, I have a bar of Ghiardelli dark chocolate with hazelnuts which will be melted and poured over the cake after it has been filled and frosted. Amazing, huh? If you’re having trouble with all these filling, frosting and glaze terms, I was too.
There are two layers of filling: the melted semi-sweet chocolate plus frosting on top but not all the way to the edge of the cakes. The glaze is poured over the top of the unfrosted cake top and then frosting rosettes are added on top of the glaze. Chocolate sprinkles on top (just in case, I guess.)
So here is a small tower of chocolate-ness with hazelnut, rosettes added with a decorating tip that I got at A.C. Moore yesterday along with the 6 inch cake pans. Well worth it!
Happy Birthday, C.!