Ferrero Rocher Moist Chocolate Cake

Procedure:

  1. Preheat oven to 325°F. Line a 9” round pan with Glad Cook and Bake Paper. Set aside.
  2. Sift together flour, baking powder, baking soda, salt and cocoa powder. Set aside.
  3. In another bowl, cream butter (about 5 minutes) until light in color then add sugar and continue creaming for another 5 minutes. Add eggs one at a time beating well after each addition. At low speed, add dry ingredients alternately with the milk mixture. Mix until smooth.
  4. Pour into prepared pan and bake for 30-40 minutes or until toothpick inserted comes out dry. Let cool in pan for 15 minutes then invert on a cooling rack.
  5. For the wafer layer, spread melted chocolate over one side of the wafer then sprinkle nuts on the chocolate. Allow to set. Once chocolate has set, spread the choco-hazelnut cream on the other side of the wafer. Set aside.
  6. For the butter cream, combine sugar and egg whites in a heat proof bowl over a double boiler. Beat mixture until warm and sugar has melted. Transfer mixture into a mixing bowl then beat until stiff peaks are formed.
  7. In another bowl, cream butter until very smooth and color has turned pale yellow. When stiff peaks are formed with the egg white mixture, gradually add the butter into the meringue.
  8. Replace the whisk attachment with paddle attachment and continue mixing. Add the melted chocolate and beat again for another 5-10 minutes or until mixture is very smooth. Set aside. (Do not refrigerate)
  9. For the ganache, heat cream until simmering. Pour into grated chocolate and add butter. Let stand for 3 minutes then gently stir mixture. Stir until well blended. Let cool slightly.
  10. Divide the cake into 3 layers. Arrange wafers on the first layer of the cake with the chocolate-nut side down. Spread about 1 cup of the butter cream over the wafers then top with another cake layer. Spread chocolate hazelnut cream over second layer of cream. Spread another cup of butter cream over hazelnut cream. Top with the last layer of cake then frost top and sides of cake with the remaining butter cream.
  11. Freeze for 30 minutes to 1 hour then pour ganache over cake making sure all sides are covered. Freeze again for another 10 minutes to make the ganache set. Sprinkle finely chopped walnuts on sides of cakes then top with Ferrero chocolates.

Makes 10-12 servings.