The cake recipe I used is a good one - the best I've ever made. It always turns out so moist and chocolaty that I have a hard time even considering a different option. I used a chocolate ganache to layer the cake, and a chocolate buttercream frosting for the fancy decorations. I was in a bit of a rush when I iced the cake, underestimating the amount of time it would take to frost and take photos.
To celebrate this fine occasion, I spent the day in the kitchen, mixing, stirring, licking the caramel from the spoon. I picked up a cute little bundt pan, from the local Goodwill. Eager to make a bundt, gorgeous and curvy, dusted with cocoa powder, and drizzled with caramel. Mr. H is a lover of caramel, so anything smothered in the sweet gooey sugar is always a hit. We savored each bite, dark and sophisticated, with a touch of humor, this cake is perfectly divine.
I have to tell you a few important things about this cake. This cake is made up of four parts. A devils food cake made with a hint of coffee, a whipped hazelnut ganache filling, a thick layer of chopped hazelnuts, and a dark rum ganache outer layer. This cake is the cake of all cakes. It's sexy and divine.