to 12 servings
Servings: 10 to 12 servings
- Eggs - 4
- Sugar - 1 1/2 cup
- Vanilla Extract - 2 tsp
- All Purpose Flour / Maida - 1 1/2 cup
- Baking Powder - 2 tsp
- Hazelnut Powder - 1/2 cup
- Cocoa Powder - 4 tblsp
- Milk - 200 ml + 1/4 cup for brushing over cake
- Unsalted Butter - 1/2 cup 110 grams
- Cream Cheese or Hung Curd - 1/2 cup
- Nutella - 1 cup
- Whipping Cream - 1 cup
- Icing Sugar or Confectioners Sugar - 1/2 cup
- Nutella - 1/2 cup
- Dark chocolate - 1 cup 175 grams
- Cream or Milk - 1/2 cup
- Hazelnuts - 3/4 cup chopped finely
- Ferrero Rocher as needed
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Preheat oven to 180 degree C. Line 2 round pan with parchment paper and grease it lightly on the sides and bottom. Or you can grease a pan well with oil and dust with flour.
Mix flour, cocoa, baking powder and hazelnut powder and set aside.
Take milk and butter in a sauce pan and heat it gently till butter melts. Take it off the heat and add vanilla and set aside.
Take eggs in a large bowl, whip using a beater till light and fluffy.
Add sugar and whip again.
Now add in the flour mix and fold gently.
Now pour in the milk and butter mix and fold gently.
Divide it between the pans and pop it in oven and cook for 35 to 40 mins.
Remove and cool completely.
Now make frosting, whip cream till thick and stiff. take cream cheese, nutella, icing sugar and mix well. Now add in whipped cream and mix well. frosting done.
Now slice off the top of the cake to make it flat. Split the cake in half.
Brush each cake layer with some milk and spread frosting over it, place another cake on top and repeat the same till you have four layers of cake.
Now spread frosting all over the cake.
Chill the cake for 2 hours in fridge before pour the topping.
For topping. take nutella, milk, chocolate and melt it gently. Now add hazelnuts and mix well. Cool it lightly.
Pour over the cake.
Put in fridge to set.
Decorate with ferrero rocher chocolates and slice and serve.