One word -Delicious!!! Nothing beats a chocolate layered cake.
My sister- in- law Larisa shared this remarkable recipe for this cake.
This is a layer cake for any chocolate lover. Seven soft layers of chocolate cake are separated with a rich cream cheese butter frosting and then a final layer covered with chocolate glaze topped with toasted hazelnuts– YUM!!! . Chocolate and hazelnuts are made to be together, and their flavors harmonize perfectly in this stunning chocolate layer cake. 


1 egg
1 cup sugar
3/4 stick butter
1 tsp. of baking soda mixed with 1 tablespoons of vinegar
1/3 cup milk
3 Tbsp. Cocoa powder
2 cups of flour + about 1/2 cup for rolling
1 stick butter (unsalted) softened at room temperature
1 can condensed milk
1 pack cream cheese, room temperature
1 8oz. cool whip cream
Chocolate Glaze:
1/2 cup melting chocolate
1/4 stick butter
1 Tbsp. Heavy cream
 1 cup roasted hazelnuts


In a sauce pan, on low heat, melt the butter, milk and cocoa powder and mix well, let the ingredients melt and blend in; it becomes smooth and creamy. Stir in sugar and turn off the heat.  Don’t let it boil; Let mixture to cool a little, so it’s not hot but still warm.
Add baking soda mixture (in separate bowl mix baking soda with vinegar), egg and flour in small amounts.  Mix. The batter will thicken to soft dough.

Place the dough on a flat surface and roll it in to a cylinder shape. Cover with plastic and refrigerate for 20 minutes.

After dough has been refrigerated, cut it into 7 equal sections. Make each section into 1inch thick circles. Set aside on a baking sheet that is floured.
Preheat the oven to 350 degrees F.
Take wax paper and cut 11 inch long sheets.  You will need at least 7 of these; one per layer.
Next, take one circle of dough, place it at the center of the floured wax paper, sprinkle some flour on top of the dough and roll into a thin flat circle. It needs to get about 9” circle. Next, using a large 9” circle bowl, place on the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle.
You can roll all the circles of dough and then bake, or can bake as you go, one at a time.
Combine all the scraps from the sides and at the end roll it to one thin layer. I crush that and use crumbs to decorate the sides of the cake.
For baking, place a baking sheet on the middle rack in the oven.
Take the wax paper with the rolled and cut dough on it place it on the baking sheet.
Be careful, these layers are thin so they bake quickly, 3-5 minutes, take it out, let cool for a min and peal the wax paper from the baked layer.
Continue until all 7 of the sections of the dough are baked.
Beat butter with electric mixer on high speed for about 2-3 minutes until creamy and fluffy add cream cheese and condensed milk and beat for additional 2-3 minutes add cool whip cream and mix it well.
Using a large flat plate, spread the cream on each layer, until all the cream and baked layers are gone. For each turn I added about 3 large spoonfuls of cream and spread it all over the layer.
Don’t spread cream on last layer; we will be covering it with chocolate glaze.  Cover the sides with cream.
In top of a double boiler over hot water, combine the chocolate, cream and butter. Stir until melted and completely combined. Remove from heat and let cool about 2 minutes. You can you microwave also.
Pour the glaze on top of the cake, allowing the glaze to drip down and coat the sides. Cover the sides of the cake with crumbs. Sprinkle the top with chopped hazelnut.
Refrigerate cake until ready to serve.

*** Hazelnuts and chocolate glaze are the key components of this cake. They can NOT be substituted otherwise you will lose the uniqueness of the cake.



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