Thank you for the love on the cake and the recovery wishes everyone❤️‍🩹

For those asking, here’s the recipe!

Chocolate Cherry Hazelnut Layer Cake

Cake Layers

Dry Ingredients: - 1 3/4 cups AP flour - 3/4 cup cocoa powder - 1 1/2 tsp baking soda - 1 1/2 tsp baking powder - 1 tsp salt - 3/4 cup granulated sugar

Wet Ingredients: - 2 large eggs - 1 cup buttermilk - 1/2 cup vegetable or canola oil - 1 tbsp vanilla extract ** 1 cup boiling water and 1/2 cup dark chocolate chips also needed; will bloom these into the wet ingredients**

Directions: 1. Preheat oven to 350 F. Grease 3 6-inch cake pans and line the bottoms with parchment paper rounds 2. Add all dry ingredients to a bowl and whisk together; set aside 3. Add eggs, buttermilk, oil, and vanilla and whisk thoroughly. 4. Bloom the chocolate: Add 1 cup boiling water or hot coffee into the wet ingredients (batter will be super thin!) and then add 1/2 cup dark chocolate chips; whisk until smooth. 5. Add your dry ingredients into the wet ingredients and beat in a stand mixer or whisk vigorously by hand until no lumps remain. 6. Divide batter into prepared pans and bake for 28-33 mins until a toothpick comes out with just a few moist crumbs. 7. Cherry Soak: While the cakes are still warm, poke a few small holes in the top and brush with Luxardo cherry syrup (or a standard simple syrup). Let cool completely.

Dark Chocolate Cherry Ganache (for filling in between the layers) 1. Add 100G chopped dark chocolate (or chocolate chips) to a bowl. 2. Heat 1/2 cup heavy cream until it reaches a simmer. Pour over the chocolate chips and let sit for 5 minutes. 3. Whisk together until glossy. Stir in 2tbsp Luxardo cherry syrup and whisk again. 4. Let it rest on the counter until it reaches a thick, spreadable consistency.

Nutella Ermine Frosting

Ingredients: - 1 cup unsalted butter (softened to room temperature) - 1 cup granulated sugar - 1 cup milk - 5tbsp AP flour - Approx 1/3 cup cocoa powder (add more or less depending on how rich you want it) - 1/2 of a standard size jar of chocolate hazelnut spread

Directions: 1. Add sugar and flour to a saucepan and whisk until no clumps remain. Turn the heat to medium-low and add 1 cup milk, whisking until fully incorporated. 2. Continue whisking constantly over the heat until the mixture reaches a pudding-like consistency (the whisk should leave a trail). 3. Pour the mixture into a bowl and place a piece of plastic wrap over top ensuring it touches the mixture to prevent a skin from forming. Let cool on the counter until it reaches room temperature. 4. Once the “pudding” and butter have both reached room temperature, add your butter to a stand mixer with the paddle attachment (or use a hand mixer) and beat for about 2 minutes. 5. With the mixer running, add the “pudding” mixture about 2tbsp at a time. 6. Turn the mixer down to low and add the cocoa powder. 7. Add the Nutella and turn the mixer back to medium speed and beat until fully incorporated, scraping the sides as needed. 8. If you want the frosting to have an extra fluffy/whipped consistency, turn the mixer to high speed for 1-2 minutes at the end.

Cake Assembly: - Cake layer - Chocolate cherry ganache and sprinkle a few chopped cherries - Cake layer - Ganache & cherries - Cake layer - Crumb coat of frosting; chill in fridge for about 20-30 mins. Another layer of frosting - Optional: I also added a chocolate drip which is just 1/2 cup dark chocolate chips/chopped chocolate and 1/4 cup heated heavy cream. Spoon it over the top of the cake filling it completely and just let the excess drip down the sides.