What better recipes to include in my inaugural blog post than a truly decadant chocolate devil's food cake made extra rich with a cup of hot coffee, smooth and sweet Bavarian cream, and a dreamy Nutella buttercream frosting? This cake is not for the faint of heart... move over store-bought chocolate cake with your too-sweet frosting! There's a new game in town.
The most important thing I learned in this class is how to create a dam of frosting to ensure your filling between the layers doesn't squeeze out the sides. Another tip that's not shown on that page is, if you have a filling that you think is going to soak into the cake, put a very thin layer of icing on the bottom layer to seal it and then put the filling on top of that. Putting more icing on the bottom of the top layer is not necessary because gravity is working in your favor on that side.
(I did not use the full 2 lbs. of confectioner's sugar... start with 1 lb. and then add more to reach desired taste and consistency.)