Cake: 175g self-raising flour 50g cocoa powder200g sugar 100g butter3 eggs1 teaspoon of baking powder 50ml milk 6 tablespoons of hot water
Filling: 200g Nutella
Buttercream: 225g butter 200g icing sugar 100g Nutella 125g dark chocolate (or 60g milk chocolate & 60g dark chocolate) 1 teaspoon vanilla extract
Decoration: 100g chopped hazelnuts 8-10 Ferrero Rochers
Directions: 1. Preheat oven at 180 degrees 2. Line cake tins with greaseproof paper and butter 3. Sift cocoa powder in the mixing bowl and add 6 tablespoons of hot water until it forms into a paste 4. Add eggs, butter and sugar to the mixture and whisk 5. Slowly sift flour and baking powder to the mixture and whisk until a thick consistency is formed 6. Pour equal amounts of mixture into the cake tins and bake for 25-35minutes 7. Whilst the cake is baking, melt the chocolate in a bowl over a pan of hot water and leave to cool 8. Sift icing sugar and add butter in the mixing bowl and whisk until a paste is formed 9. Add vanilla extract, melted chocolate and Nutella to the mixture until a smooth consistency is formed 10. Using either a rolling pin or blender, chop up those hazelnuts if you have whole ones 11. The cake should be nearly done by now, always check if its cooked right through by poking a skewer stick through the center. If no mixture sticks to the stick then it's done but always leave to cool for a few hours before decorating 12. To decorate simply fill one top of a cake with Nutella (cut the top off if you need to make it flat), place the other on top and start butter creaming all the way round and on top whilst carefully adding the hazelnuts on the side and sprinkle on top 13. Finish off with Ferrero Rochers around the cake and you are ready to enjoy a slice (or two!)
(I have also added a spray of Dr. Oetker silver shimmer spray on top for extra effect)
Happy Baking :)
Clarissa x
