CHOCOLATE CAKE WITH CHOCOLATE HAZELNUT FROSTING & DARK CHOCOLATE GLAZE
INGREDIENTS
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CHOCOLATE SOUR CREAM CAKE:
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200 g (~1 3/4 sticks) butter
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125 mL (1/2 cup) milk
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240 g (1 2/3 cups) all purpose flour
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1 1/2 tsp. baking soda
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68 g (2/3 cup) cocoa powder
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315 g (1 1/2 cups) granulated sugar
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1/4 tsp. salt
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2 medium eggs
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150 mL (2/3 cup) sour cream
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125 mL (1/2 cup) hot coffee
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CHOCOLATE FILLING:
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75 g (2.6 oz) semi-sweet chocolate (50%)
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35 g (2 1/2 tbsp) butter
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pinch of salt
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CHOCOLATE HAZELNUT FROSTING:
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150 g (~1 1/4 sticks) butter, softened
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100 g (~1/2 cup) cream cheese, cold
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60 g (1/3 cup + 2 tbsp) powdered sugar
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250 g (3/4 cup + 2 tbsp) chocolate hazelnut spread (such as Nutella, or make your own -recipe HERE)
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pinch of salt
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DARK CHOCOLATE GLAZE:
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75 g (2.6 oz) dark chocolate (70%)
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45 g (3 tbsp) butter
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pinch of salt
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DECORATION:
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chocolate sprinkles
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