Chocolate Mini Cakes with Hazelnut Buttercream

Pour the chocolate cake batter into a greased half sheet pan.

Bake the cake at 350 degrees for 15–20 minutes, until a toothpick inserted into the center comes out clean.

Let the cake cool and refrigerate until very well chilled (overnight is recommended).

Use a large biscuit cutter or tartlet rings to stamp out rounds for cake layers.

Frost the layers and stack them to create mini cakes.

For Hazelnut Buttercream: In the bowl of a standing mixer, add egg whites, sugar, and a pinch of salt.

Whisk together until the sugar dissolves.

Place the bowl over a simmering pot of water, stirring constantly until the temperature reaches 160°F.

Move the bowl to the mixer and whip on high speed until thick and glossy peaks form and the bottom of the bowl is cool.

Change to the paddle attachment and beat the butter, one tablespoon at a time, until smooth.

Add the vanilla and Frangelico, and continue beating until light in texture and color.

Frost the mini cakes with the hazelnut buttercream.