Rosemary Hazelnut Chocolate Cake
- 1 (18.25 oz) box Duncan Hines yellow butter cake mix
- 1/2 cup Nutella
- 1 tsp chopped fresh rosemary leaves, plus extra sprigs to garnish
- 1 1/2 cups chopped hazelnuts
- 2 cups heavy cream
- 16 oz dark chocolate
- None None fresh raspberries, to garnish
- Preheat oven to 350u0b0F. Grease 2 - 9 inch round baking pans.
- Make cake according to package directions, adding Nutella, rosemary and 1/2 cup hazelnuts. Bake for 30-35 mins, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 mins then invert onto cooling racks to cool completely.
- Meanwhile, in a medium saucepan, bring cream almost to a boil. Remove from heat and add chocolate. Set aside for 5 mins then whisk until smooth. Set aside for 2 hours, or until spreadable.
- To assemble cake, place 1 cake layer on a serving platter. Spread top with ganache then place second cake layer over ganache. Frost sides and top with a thin layer of ganache. Chill for 10 mins then use remaining ganache to frost cake. Garnish with remaining hazelnuts, fresh raspberries and rosemary sprigs.
cake mix, nutella, rosemary, hazelnuts, heavy cream, chocolate, fresh raspberries
Taken from recipes-plus.com/api/v2.0/recipes/31618 (may not work)