Ingredients:

Moist Hazelnut Cake

1. Preheat oven at 180°C/355°F.

2. Sift all the dry ingredients. Set aside.

3. In a cup, add milk and vinegar. Give it a quick stir. This is a homemade buttermilk. Set aside.

4. In a large bowl, add sugar, oil, eggs. Mix until combined. Add the sifted dry ingredients in two batches. Mix just until combined, do not over mix the dry ingredients.

5. Add the milk mixture. Mix until combined. Add in the remaining dry ingredients.

6. Add in the hot water. Mix until combined. If you’re using a whisk, switch to a spatula to scrape the bowl and to ensure even mixing.

7. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper.

8. Bake in preheated oven at 180°C/355°F for 40-45 min or until the inserted skewer comes out clean.

9. Let the cake cool completely before slicing.

10. Slice the cake into 3 sheets of 1 cm thick.

Hazelnut Meringue

1. Preheat oven at 120°C/250°F.

2. In a large bowl, add egg whites and cream of tartar.

3. Mix until foamy.

4. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.

5. Add in the crushed hazelnuts. Fold until combined.

6. Transfer the meringue into a piping bag. Pipe on a non-stick parchment paper in a square form as shown in the video. This measurement allows you to make 2 sheets.

7. Bake in preheated at 120°C/250°F for 90 min.

8. Set aside to let cool.

Chocolate Ganache

1. Chop the chocolate for easy melting.

2. In a bowl, add the chocolate and Nutella.

3. Add in the hot whipping cream. Let it rest for 2-3 min.

4. After 2-3 min, mix until well combined. The mixture is runny. Refrigerate for 30 min. After 30 min, the mixture is thickened up.

5. With an electric mixer, mix on medium speed until stiff.

6. Transfer onto a piping bag.

Nutella Cream Frosting

1. In a large bowl, add whipping cream. Mix on low until foamy. Then add in the Nutella. Continue mixing on medium speed until stiff.

2. Transfer onto a piping bag.

Assemble the Cake

1. Place one cake sheet. Brush with sugar syrup.

2. Piping the Nutella cream frosting around the rim.

3. Piping the chocolate ganache in the inner rim and fill up all the way.

4. Place one meringue sheet.

5. Piping a layer of Nutella cream. Then add the 2nd layer of cake.

6. Repeat the same process of no. 1 to 3. Then place the 3rd cake layer on the top. Brush of syrup.

7. Cover the cake with Nutella cream.

8. Refrigerate the cake while working on the next part.

Hazelnut Chocolate Sheets

1. Microwave the chocolate for about 1 min to melt the chocolate.

2. Add honey. Mix until combined.

3. Add in the crushed hazelnuts. Mix until you don’t see the nuts.

4. On a flat tray or pan, spread the chocolate evenly with an offset spatula. Level it as thin as possible.

5. Refrigerate for 4-5 min.

6. Cut the sheets according to the height of your cake, with about 3cm width.

7. Stick all the pieces of chocolate sheets on the side of the cake, having one slightly overlapping each other.

1. Pipe some dollops of cream to support the Ferrero Rocher (wrappers removed), alternate with the ones with wrappers).

2. Add the hazelnut chocolate sheet access on the top.