100 grams hazelnut flour (from around ¾ cups of hazelnuts)
120 grams cake flour
210 grams brown sugar
3 tbsps cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 eggs
½ cup milk
90 ml coconut oil
½ cup freshly brewed coffee
2 tsps vanilla extract
For the Cream in between the Layers
200 grams soft butter
200 grams dark chocolate
200 grams milk chocolate with hazelnuts
100 grams hazelnut wafers, broken roughly ( you can also use vanilla wafers)
For the Ganache
200 grams dark chocolate
100 grams milk chocolate
50 grams butter
100 ml cream
ferrero rocher chocolates to decorate
Instructions
To prepare the cake, preheat oven to 175°C/350°F.
Grease and flour a baking pan.
Grind the hazelnuts till very fine. (Tip: to prevent the oil from separating, add 2-3 tablespoons of the sugar from the recipe to grind along with the nuts).
Mix all the dry ingredients except the sugar. Whisk the sugar with the eggs till light and fluffy.
Now add the wet ingredients into the dry ingredients. Pour the batter into the prepared pan and bake for 35-40 minutes or till your tester comes out clean. Rotate the pan halfway through the baking. Let cool completely.
To prepare the cream. In a double boiler melt the chocolates. Bring to room temperature once melted. Add the butter and whisk till everything comes together. Add the broken wafers and fold in.
To prepare the ganache, melt the chocolates and the butter in a double boiler. Mix in the cream.
To put the cake together. Once the cake is completely cooled down, slice it in half with a sharp knife. Don't fret if its not neat, you wont see anything of it once we pour the chocolate on top!
Spoon the cream on top of the first layer. Spread evenly and place second layer of cake on top. Press down gently and place in the refrigerator for 30 minutes to set.
Take out the cake after 30 minutes and pour the ganache on top.
Place the Ferrero Rocher chocolates on top as you like and however many you like.
Slice and place in mouth!!!
Recipe by Box of Spice at https://boxofspice.com/2015/02/ferrero-rocher-cake/