Ferrero Rocher cake

Preheat the Oven and Prepare the Baking TinPreheat the oven to 180°C. Grease the baking tin with sunflower oil and dust with 2 tablespoons of cocoa powder. In a bowl, mix the flour, cocoa powder, baking powder, and salt, and set aside.

Prepare the Dry IngredientsIn a bowl, mix the flour, cocoa powder, baking powder, and salt, and set aside.

Mix the Wet IngredientsIn another bowl, break the eggs and add the granulated sugar and vanilla sugar. Mix on high speed for two minutes until you get a fluffy batter. Pour in the sunflower oil and milk and mix again. Gradually pour the boiling water into the batter while continuing to mix on medium-high speed.

Combine Wet and Dry Ingredients Add the dry ingredients to the egg mixture and mix for another two to three minutes.

Bake the Cake Pour the batter into the greased baking tin and bake the cake in the preheated oven for 30 to 40 minutes until done. Then let the cake cool completely on a wire rack.

Prepare the Nutella Cream Mix the butter on high speed for two to three minutes until smooth. Add the powdered sugar and cocoa powder and mix on high speed. Scrape the sides of the bowl as needed. Add the Nutella and mix for another two minutes until you have a firm Nutella cream. Cover the bowl and place it in the refrigerator for 30 to 40 minutes.

Assemble the Cake Cut the cooled chocolate cake into three layers. Place the first layer on the cake stand. Spread with Nutella cream and sprinkle some chopped Ferrero Rocher on top. Place the second layer on top, spread with Nutella cream again, and sprinkle more chopped Ferrero Rocher on top. Place the third layer on top and press gently. Spread the entire cake with a thin layer of cream and refrigerate for 30 to 40 minutes.

Final Decoration Then spread the entire cake with a thicker layer of cream. Spoon the remaining cream into a piping bag and pipe some rosettes on the cake. Garnish with whole Ferrero Rocher bonbons and press chopped hazelnuts onto the sides of the cake.