Rosemary Hazelnut Chocolate Cake - cooking recipe

Ingredients

1 (18.25 oz) box Duncan Hines yellow butter cake mix
1/2 cup Nutella
1 tsp chopped fresh rosemary leaves, plus extra sprigs to garnish
1 1/2 cups chopped hazelnuts
2 cups heavy cream
16 oz dark chocolate
None None fresh raspberries, to garnish

Preparation

Preheat oven to 350\u00b0F. Grease 2 - 9 inch round baking pans.
Make cake according to package directions, adding Nutella, rosemary and 1/2 cup hazelnuts. Bake for 30-35 mins, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 mins then invert onto cooling racks to cool completely.
Meanwhile, in a medium saucepan, bring cream almost to a boil. Remove from heat and add chocolate. Set aside for 5 mins then whisk until smooth. Set aside for 2 hours, or until spreadable.
To assemble cake, place 1 cake layer on a serving platter. Spread top with ganache then place second cake layer over ganache. Frost sides and top with a thin layer of ganache. Chill for 10 mins then use remaining ganache to frost cake. Garnish with remaining hazelnuts, fresh raspberries and rosemary sprigs.