Birthday Cake Club: Chocolate Hazelnut Cake
This levelled-up chocolate cake is devilishly rich and dark with a bit of crunch.
Calling all chocoholics! This month, we are celebrating with a big ol’ chocolate cake. We’ve got Devil’s Food paired with hazelnut praline buttercream and lavished with whipped ganache. Towering at 6-layers high, make this bold beauty for when guests can gather around and marvel at its glory.
Thank you so much to all of our Bake Club subscribers! I hope you are enjoying these epic birthday cakes. If you make one, remember to tag @stylesweetdaily on Instagram so we can see!
Making this cake for someone’s birthday this month? Why not gift a subscription too!
What is Devil’s Food and how did it get its name? With the first recipes recorded in the early 1900’s, nobody knows exactly where the name came from. With its robust, deep flavors, it could be from its near sinfully decadent qualities. Just as likely, Devil’s Food Cake is the antithesis of Angel Food Cake. In either case, Devil’s Food is full of chocolate flavor from a combination of melted dark chocolate and cocoa powder.
While recipes for both Devil’s Food and standard chocolate cake vary tremendously across the Internet, the main difference I find is that Devil’s Food is made with butter while the latter is made with oil. Creamed butter and sugar assist in making its soft and fluffy crumb. Where other chocolate cakes are dense and fudgy, it is its lightness coupled with its rich, dark flavor that makes Devil’s Food unique.
When testing (and eating!) this cake, I thought it might be even too rich yet I kept going back for more. Although deeply chocolatey, the cake is still light and not overwhelming. Cut slim slices, and you’ll be able to serve a crowd.