Ultimate Nutella Cake (Kinder Bueno, Ferrero Rocher, Nutella Macarons & Hazelnuts)

ULTIMATE NUTELLA CAKE (KINDER BUENO, FERRERO ROCHER, NUTELLA MACARONS & HAZELNUTS

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Step 1: CHOCOLATE CAKE

529g / 2 & 1/3 Cups Unsalted Butter

900g / 4 Cups Caster Sugar

6 Large Eggs

500g / 4 Cups Plain Flour

236g / 2 Cup Cocoa Powder

4tsp Baking Powder

3tsp baking Soda

2tsp Salt

157ml / 2/3 Cup Buttermilk

240m / 1 Cup Hazelnut Milk

1tsp Vanilla Bean Paste

Beat the butter and sugar together until light and fluffy. Slowly add the eggs into the mixture. Sift in the flour, cocoa powder, baking powder / soda and salt. Finish by adding the buttermilk, milk and vanilla extract. Beat the mixture until all the ingredients are incorporated. Weigh the batter and divide into 3 cake tins. Bake at 200 degrees C for 20-30 minute. Once baked, leave to cool completely.

Step 2: NUTELLA BUTTERCREAM

453g / 2 Cups Unsalted Butter

500g / 4 Cups Icing Sugar

217g / 3/4 Cup Nutella

2tsp Vanilla Extract

6tbsp Heavy Cream

Beat the butter until light and pale. Add the icing sugar and beat for 10 minutes until the mixture is light and has doubled in volume. Add the Nutella and mix until it is incorporated with the buttercream. Finish by adding in the cream and vanilla.

Step 3:

290g Nutella / 1 Cup

235ml Heavy Cream / 1 Cup

Bring the cream to boil in a saucepan. Pour over the Nutella and mix until homogeneous.

Step 4: STACK THE CAKES

Level the cakes and remove the edges. Pipe a border around the edge of one of the cakes and fill with the Nutella ganache. Cover with more buttercream to seal in the ganache. Repeat this process again and then top with the final cake layer .Create a crumb coat and leave the cake to chill for 30 minutes. Once chilled, cover with the remaining buttercream.