- 1 Chocolate Cake
- Nutella Buttercream, double this for a 3 layer cake
- 1 recipe Nutella Ganache Filling
- 1 cup Nutella
- 1/4 to 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 4 or 5 Crushed Ferrero Rocher Candies - Optional
Place the Nutella in a medium heat-proof bowl.
Heat the heavy cream until warm to hot. Pour the cream over the Nutella and allow to sit for 3 minutes. Beat with an electric mixer set to low speed until combined, then turn mixer to medium and beat until smooth. Add the powdered sugar and beat until fully combined. Stir in crushed Ferrero Rocher Candy or other nuts or candy that you like.
If your ganache is too thin to spread, refrigerate it for 20 to 30 minutes, until it thickens enough to spread.
For the Cake assebmly:
Prep the layers
Cool cake layers completely before assembling. Chill or freeze the cake layers — cold layers are sturdier, crumb less, and are easier to frost.
Build the layers
Place the first cake layer on a cake plate or turntable. Pipe a ring of buttercream around the edge of the layer — this acts as a dam to keep fillings contained. Spread the filling ganache filling inside the ring. Repeat with remaining layers.
Crumb coat
Apply a thin layer of buttercream over the entire cake — top and sides. This seals in crumbs so they don't show through the final coat. Refrigerate for 20–30 minutes until the crumb coat is set.
Final coat and decoration
Apply a thicker, final layer of buttercream. Smooth the sides with a bench scraper and the top with an offset spatula. Decorate as desired — piping, etc. and are more crushed Ferrero Rocher.
Storage
Most assembled cakes keep in the fridge for up to 4 days. Unfrosted layers can be frozen for up to 2 months. Let the cake come to room temperature for about 30 minutes before serving.
