So... I don't mean to toot my own horn but I think this is the best Chocolate Concoction I have ever created. Here's the recipe.. Hope you enjoy.
I was inspired to make this because I got free coffee creamer(Breve)from Vocal Point but I don't drink coffee. I will often use it for hot chocolate.. (it makes it super yummy) but it's too hot outside.
I call it the Chocolate Haze..........
Good Start... right....
1 Box of Betty Crocker Chocolate Fudge Cake Mix
1/2 cup vegetable oil
1 1/3 cup Hazelnut Coffee Creamer ( I used Breve the first time and Baileys the 2nd. The brand doesn't matter but use a higher end actual cream. Don't use the cheap watery stuff)
Mix ingredients together and divide equally into 2 9in round pans. Bake at 350 for 22-27 mins. Check the cakes but be very careful not to overcook.. NO one likes a dry cake people!
Allow to cool completely. Usually the centers sink in but this is actually ok. Make sure that you face the middles together when plating. It gives a perfect spot to put the filling.
1 cup of Heavy Whipping Cream beat until light and fluffy
Fold in 2 1/2 Heaping Spoonfuls of Nutella Chocolate Hazelnut Spread.
Taste and make sure the it is sweet enough. Add more nutella if needed.
Spoon this mixture in the center of the 2 cakes
Top: Chocolate Ganache with Nutella
Mix 2/3 cup Heaving Whipping cream with
8 oz of Chocolate Chips
2 spoonfuls of Nutella in a bowl
Use a double boiler ( a bowl set on top of a pot with boiling water) to gently melt the chocolate and create a rich sauce stiring the whole time. Pull off heat once melted and add a teaspoon of vanilla.
Once Ganache has cooled a little pour over the top of the cake and spread so that it drips over the sides coating almost all of the cake. Sprinkle chopped Hazelnuts over the top and place in the fridge until ready to eat.