Ferrero Rocher Cake

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• Step 1

  Whipped Gianduja Ganache
  Place chopped chocolate into a bowl
  Heat heavy cream in microwave until simmering
  Pour over chopped chocolate and stir until chocolate is melted
  Place in refrigerator until cold and set
  Whip on low-med speed until lighter in colour and soft peaks DO NOT OVERWHIP

• Step 2

  Put it together

  Chocolate Cake
  Preheat oven to 350°F. Grease 4 8-inch round baking pans
  Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin)
  Pour batter evenly into prepared pans.
  Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean

• Step 3

  Gianduja Swiss Meringue Buttercream
  Whisk together egg whites, sugar, and salt in a CLEAN stand mixer bowl
  Place over simmering water and whisk continuously until sugar is melted
  Using whisk attachment, whip egg white mixture on med-high speed until mixture cooled and stiff peaks are formed
  Slowly add butter in, a little bit at a time and whip until incorporated
  Switch to flat beater attachment, beat in vanilla extract
  Beat in melted Gianduja chocolate until incorporated

• Step 4

  Gianduja Ganache (for coating)
  Place chopped chocolate into a bowl
  Heat heavy cream in microwave until simmering
  Pour over chopped chocolate and stir until chocolate is melted
  Set on counter until cool
  Assembly
  Cut off any peaks/domes on the cake to get even and flat cake layers
  Place 1 layer of cake on a cake board/pedestal
  Using some buttercream as adherence, place 1st wafer layer on top
  Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache, sprinkle whole hazelnuts
  Place 2nd layer of cake on top
  Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache
  Place 3rd layer of cake on top
  Using some buttercream as adherence, place 2nd wafer layer on top
  Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache, sprinkle whole hazelnuts
  Place 4th and final layer of cake on top
  Crumb coat entire cake
  Place in fridge to set for 30 minutes
  Cover cake with the rest of the buttercream as evenly as possible
  Pour ganache coating on top of the cake let it drip off the sides
  Gently pat chopped hazelnuts into the bottom half of the cake
  Top with unwrapped ferrero rocher on top

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