Our Take

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Source

My friend Hayley and I saw this decadent looking cake floating around Pinterest and we decided we must try it. But after looking at the actual recipe we were a little discouraged... neither of us are real talented bakers--yet.
So we decided to come up with a Devil's Food Cake with Hazelnut Crunch for Dummies recipe!

For the cake we just used a box mix. If you'd like it to taste more like homemade, add an extra egg and use melted butter instead of oil. 

We got the frosting recipe from Sweetapolita.com, it's called 

Nutella Cloud Frosting

doesn't that sound marvelous? (it is!)

Ingredients:

1 cup unsalted butter, softened, but cool

1 1/2 cups powdered sugar

2 teaspoons pure vanilla extract

3/4 cup premium bittersweet chocolate, melted and cooled slightly

1/3 cup Nutella

1 tablespoon milk

pinch of salt

1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.

2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth.

3. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

For the hazelnut crunch we stuck with the original Devil's Food Hazelnut Crunch recipe from above. 

The crunch was the only part of that recipe that was easy-peasy.

Hazelnut Crunch

• 1/4 cup hazelnuts
• 2 ounces semisweet or bittersweet chocolate, chopped
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 cup Nutella
• 3 cups toasted rice cereal

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spread out nuts on sheet. Toast until fragrant, 6–7 minutes. Coarsely chop nuts; set aside. Line same baking sheet with a fresh sheet of parchment paper; let cool.
• Combine chocolate and butter in a medium heatproof bowl. Set bowl over a large saucepan of simmering water. Heat mixture, stirring often, until melted and smooth. Remove bowl from over saucepan. Stir in hazelnuts and Nutella. Fold in toasted rice cereal. Spread mixture out on prepared sheet; don't worry about spreading it evenly. Freeze until set, about 30 minutes.
• Using your hands, break crunch into small pieces. 

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Super easy take on a gourmet cake recipe, and even though the real thing probably would've tasted a thousand times better, ours was still pretty drool-worthy!