Yes, it is a cake, but it tastes nothing like spaghetti and meatballs! The cake itself is a basic white cake, the recipe cut in half and hazelnut extract in place of the almond flavoring, with ground hazelnuts and nutella swirled throughout. Topped with a hazelnut-flavored buttercream for the noodles, and Ferrero-Rocher chocolates (both the classic flavor and the Rondnoir flavors) rolled in Dillman Farm’s Raspberry Jam for the sauce (give me a spoon, I’ll eat the entire jar). I shaved some white chocolate on the “sauce” for a parmesan cheese look. And here she is!
Overall, the taste was great. The raspberry jam really complemented the hazelnut flavors and the richness of the chocolates and buttercream icing. The dense, but still light and fluffy, texture of the cake helped even out all of the complicated things that were going on on top! I give it 5 NOMS!