Ingredients
Method
- To make caramel, place caster sugar and 1 1/2 cups water in a medium heavy-based saucepan over medium-low heat. Cook, stirring constantly, until sugar is dissolved (do not boil). Increase heat to high. Bring to the boil. Boil, without stirring, for 20 minutes or until mixture is a deep golden colour. Working quickly and carefully, remove pan from heat and add cream. Stir well to combine (mixture will boil and spit). Transfer to a heatproof bowl. Stand for 20 minutes to cool slightly. Refrigerate, uncovered, overnight.
- Place butter, brown sugar, milk and cocoa in a large saucepan over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until mixture is smooth and combined. Bring to a gentle simmer, stirring occasionally. Remove from heat. Stir in bicarbonate of soda (mixture will foam and rise in pan). Transfer to a large bowl. Cool for 30 minutes.
- Preheat oven to 180C/160C fan-forced. Grease 3 x 20cm round cake pans. Line bases and sides with 2 layers of baking paper.
- Whisk flours and hazelnut meal into chocolate mixture, in 2 batches. Add eggs, 1 at a time, whisking until well combined after each addition. Divide mixture evenly among prepared pans. Bake for 50 to 55 minutes or until a skewer inserted into the centre of cakes comes out clean. Stand cakes in pans for 10 minutes. Turn onto wire racks lined with baking paper to cool completely.
- To make the chocolate bark, line a large baking tray with baking paper. Place chocolate melts in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring with a metal spoon halfway through, for 1 minute or until melted. Spoon onto prepared baking tray and spread until 2mm thick. Decorate with sprinkles. Stand for 20 minutes or until set. Roughly cut into large shards.
- Using an electric mixer, beat butter for 5 to 6 minutes or until pale and fluffy. Add Nutella. Beat to combine. Gradually beat in icing sugar, 1 tablespoon at a time, until sugar is dissolved.
- Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until smooth and combined. Set aside for 45 minutes or until cool.
- Meanwhile, trim tops of cakes to level, if needed. Place 1 cake, cut-side down on a serving plate. Spread top of cake with 1/4 of the caramel. Dollop with 1/2 cup buttercream, spreading to cover caramel. Drizzle with 1/3 of the remaining caramel, spreading gently to cover. Top with another cake, cut-side down. Spread top of cake with 1/2 of the remaining caramel. Dollop with ½ cup buttercream, spreading to cover caramel. Drizzle with remaining caramel, spreading gently to cover. Top with remaining cake, cut-side down. Using a palette knife, spread top and side of cake with a little of the remaining buttercream to just coat the cake. Refrigerate for 15 minutes. Cover top and side of cake with remaining buttercream, spreading with a large spatula to create a smooth finish. Refrigerate for 30 minutes or until buttercream is firm to touch.
- Slowly spoon some of the ganache around top edge of cake, allowing it to drip down the sides. Spoon remaining ganache over top of cake, spreading gently to just cover. Stand for 10 minutes. Carefully push chocolate bark and wafer sticks into top of cake. Decorate with Ferrero Rocher and chopped hazelnuts. Serve.
Notes
Caramel timing: I learned the hard way that caramel can go from perfectly golden to burnt in seconds, so keep a close eye on it after the 15 minute mark and trust your eyes more than the clock.
Buttercream temperature: Make sure your butter is truly at room temperature, not just slightly soft.
I find that leaving it out for a good hour makes a huge difference in getting that fluffy, silky texture without any lumps.
Make ahead magic: You can absolutely bake the cakes a day ahead and wrap them tightly in plastic wrap once cooled.
The caramel also needs to be made the night before anyway, so this splits the work beautifully.
Ganache consistency: Let the ganache cool for the full 45 minutes, not a minute less.
If it's too warm, it will run straight down the sides instead of creating those lovely drips.
I test it by spooning a small amount on the side of a glass first.
Leveling the cakes: Don't skip trimming the tops even if they look flat.
A small serrated knife works perfectly here, and a level cake means your layers will stack evenly without sliding.
Storage wisdom: This cake keeps beautifully in the fridge for up to three days, but let it sit at room temperature for about 30 minutes before serving to let the buttercream soften.
The hazelnuts will stay crunchier that way too.
Serving suggestion: For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.
I always do this for layered cakes and it makes the presentation so much neater.
