Chocolate Hazelnut Stack Cake

Very much inspired by Kristy of My Little Space (Thanks Kristy for sharing), I wasted no time to make this irresistible chocolate stack cake once I got hold of all neccessary ingredients. This fabulous cake is very simple to make and I had slightly modified the recipe.

Ingredients for Shortbread pastry

320g Butter (softened)

100g Sugar

1 tsp Vanilla extract

3 tbsp Whipping cream

100g Hazelnut ground

375g All purpose flour (plain flour)

2 tsp Baking powder

Method:

Beat butter and sugar until fluffy.
Add in vanilla extract and whipping cream, mix well.
Fold in the dry ingredients to form a soft dough.
Divide dough into 2 portions and wrap with a plastic, flatten and chill for 1/2 hour.
Roll dough over to a 9x13" pan lined with baking paper.
Cover the dough with a plastic sheet and use roller pin to roll evenly.
Bake at 170C for 20-25 mins then leave to cool completely and cut into half.

**handle the shortbread pastry gently because its break easily"

Ingredients for Chocolate glazing:

60ml Milk

60ml Whipping cream

250g Semi-sweet chocolate

100g Dark chocolate (Araguani 72%)

1/2 tbsp Rum

Melt chocolate in double boiler until smooth and set aside, leave to cool down a little.
Gently boil milk and whipping cream together, pour over melted chocolate and use hand whisk to stir well till smooth then add rum.

To Assemble

Sandwich the shortbread pastry with chocolate glazing to create stack.
Then pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.
Put stack cake in fridge for few hours or over night before slicing.