I tried a new recipe for the birthday cake: Chocolate Raspberry Hazelnut.
It was delicious and beautiful. It would be a great cake to make for Valentine's Day in heart-shaped pans.
Hazelnut Cake
Preheat oven to 350 degrees
mix in electric mixer for 2 minutes:
2 large eggs
1 3/4 c. granulated sugar
1/2 c. oil
1 t. vanilla
stir together these dry ingredients in separate bowl--
2 c. flour
1 c. unsweetened cocoa powder, sifted
3/4 c. finely chopped hazelnuts
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
Add 1/2 flour mixture to electric mixer bowl and beat on slow.
Then beat in:
1 c. low-fat sour cream
Add remaining flour mixture and continue beating.
Then stir in:
1/2 c. hazelnut-flavored liquer
1/2 c. hot water
Grease and flour two 9" cake pans. Divide batter evenly between the pans. Bake 22 minutes at 350 degrees, until toothpick comes out clean. Let cool 10 minutes in pan. Invert cakes onto cooling racks to cool completely.
whipped cream:
beat with electric mixer until stiff peaks form:
1 c. heavy cream
3 T. powdered sugar
1/2 tsp. vanilla
set aside
chocolate icing
In small saucepan over high heat, bring
1 c. heavy cream just to a boil
remove from heat and add
1 c. semisweet chocolate chips
1/3 c. Nutella spread
Let sit 1 minute, stir until smooth
Let sit 5 minutes until room temperature.
To assemble the cake:
Place 1 cake layer on cake stand;
spread with 1/4 c. seedless raspberry jam.
Spread 1/2 chocolate frosting evenly over jam.
Top with whipped cream.
Arrange 1/2 c. raspberries around edge of cake.
Top with remaining cake layer.
Spread with 1/4 c. raspberry jam and remaining chocolate frosting.
Sprinkle with more raspberries.
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