mariadnoca
Moderator
Because dang, that looks yummy.https://www.callmecupcake.se/2016/11/chocolatecake-chocolatehazelnutfrosting.html
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Can somebody who can still eat chocolate take one for the team and try out this cake?
- Thread starter mariadnoca
- Start date
It looks wonderful...
but I would need to make it in pans that I own. I have 8" cake pans and an assortment of springform pans on sizes from 7" up to 10"
I regularly do calculations to use alternative size pans, but this might mess with the outcome.
If my daughter with an early November birthday would like this for her cake, I may give it a go.
but I would need to make it in pans that I own. I have 8" cake pans and an assortment of springform pans on sizes from 7" up to 10"
I regularly do calculations to use alternative size pans, but this might mess with the outcome.
If my daughter with an early November birthday would like this for her cake, I may give it a go.
Indeed, that's a thing of beauty. Think I need to first make her Apple Pear Galette with Hazelnut
Frangipane! Yum!
She does beautiful photography. Thanks for the link, Maria.
https://www.callmecupcake.se/2018/09/apple-pear-galette-with-hazelnut-frangipane.html
Frangipane! Yum!
She does beautiful photography. Thanks for the link, Maria.
https://www.callmecupcake.se/2018/09/apple-pear-galette-with-hazelnut-frangipane.html
Maria, I've made Blackout Stout cake that is very similar to this recipe, but
uses a chocolate stout rather than hot coffee. It was rich and dense with a bit of tang from the sour cream and not overly sweet, which was a nice switch for a cake.
The icing for this is based on a rich chocolate pudding that gets more butter and powdered sugar added, so that part is not similar to her hazelnut at all.
But it was pretty darn amazing. It's two 9" layers, not 6", so the recipe quantities are greater. I made it using three 8" layers and the librarians thought they had died and gone to heaven. Or possibly just died from insulin shock.
https://gatherjournal.com/recipes/blackout-cake/
uses a chocolate stout rather than hot coffee. It was rich and dense with a bit of tang from the sour cream and not overly sweet, which was a nice switch for a cake.
The icing for this is based on a rich chocolate pudding that gets more butter and powdered sugar added, so that part is not similar to her hazelnut at all.
But it was pretty darn amazing. It's two 9" layers, not 6", so the recipe quantities are greater. I made it using three 8" layers and the librarians thought they had died and gone to heaven. Or possibly just died from insulin shock.
https://gatherjournal.com/recipes/blackout-cake/
Here's the same cake with more photos. I do think three 8-inch layers is prettier.
https://stellinasweets.com/2014/11/18/under-cover-of-darkness-ovenlys-brooklyn-blackout-cake/
https://stellinasweets.com/2014/11/18/under-cover-of-darkness-ovenlys-brooklyn-blackout-cake/