The best thing about chocolate cake is that it doesn’t really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call “pure joy” in dessert form. You’ll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won’t regret it.

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A Devilish Cake You Can Sink Your Teeth Into. 

Learn: How to Frost a Cake

Source: https://cooking.nytimes.com/recipes/1022804-devils-food-cake-with-hazelnut-praline