Ingredients
265g all-purpose flour
375g caster sugar
65g Dutch-processed cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
80g toasted hazelnuts, roughly chopped
2 large eggs, at room temperature
220g whole milk, at room temperature
80g vegetable oil
2 tsp pure vanilla extract
1 1/2 cups dark chocolate, chopped
1 cup milk, for ganache
1 cup Nutella, softened
12 Ferrero Rocher chocolates, whole and halved (for decoration)
Dark chocolate curls (optional, for finishing)
Instructions
Preheat oven to 175°C (350°F) and prepare three 9-inch round cake pans by greasing and lining the bases with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and caster sugar.
Stir in chopped hazelnuts.
In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually mix wet ingredients into the dry ingredients until the batter is smooth and well combined.
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the layers completely before assembling.
In a double boiler or microwave-safe bowl, melt 1 cup Nutella and set aside.
For the chocolate ganache, chop the dark chocolate and combine in a bowl with 1 cup warm milk. Stir until smooth and glossy.
To assemble, place the first cake layer on a serving plate and spread a layer of Nutella on top.
Drizzle with a thin layer of ganache, then repeat with the second layer and another layer of Nutella.
Top with the final layer and spread ganache over the top and sides of the cake.
Allow the cake to rest to set the ganache before finishing it.
To finish, melt a small amount of dark chocolate and drizzle it over the top of the cake in a zig-zag pattern.
Arrange the whole and halved Ferrero Rocher chocolates on the top of the cake for a decorative touch.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the textures to set.
Notes
Ensure the cake layers cool completely before assembling to prevent the Nutella layer from melting.
Use room temperature eggs and milk for even mixing.
The cake can be made up to a day in advance and stored in the refrigerator.
For added flair, use a piping bag with a writing tip to create intricate ganache patterns.
If you can’t find Ferrero Rocher chocolates, use alternative hazelnut chocolates for decoration.
- Prep Time: 30
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: European
- Diet: Plant-Based (if substituting Nutella for vegan variety)
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 65mg