Preparation time is 45minutes
Cook time is 50minutes
Total time is 1hours 35minutes
Serve is for 12 people
Difficulty level: 3 out of 4
17 Ingredients
- 1/4 cup frangelico
- 10 ferrero rocher chocolates, halved
- 1 1/3 cup milk
- 1/2 cup plain flour, sifted
- 3 cup self-raising flour, sifted
- 1/4 cup thickened cream (for chocolate hazelnut frosting)
- 2 kinder bueno bars, halved lengthways
- 500grams unsalted butter, softened (save 250g unsalted butter softened for chocolate hazelnut frosting)
- 2teaspoons vanilla extract
- 1 crunchie bar, crumbled coarsely
- 2 cup icing sugar mixture (for chocolate hazelnut frosting)
- 1 cup nutella (for chocolate hazelnut frosting)
- 375grams dark choc melts, melted
- 1/2 cup premium cocoa powder
- 2tablespoons chocolate crispies (pearls or sprinkles)
- 6 eggs, at room temperature
- 2 cup caster sugar
Nutrition per serving
5130kJ / 1220Cal
5130 Kilojoules or 1220 Calories
59% of daily energy intake*
Protein
14.7grams
Fat
65.3grams
Carbs
142grams
Sugars
111grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Grease base and side of two 20cm round cake pans and line with baking paper.
Step 2 of 6
With electric beaters, beat butter, sugar and vanilla until light and fluffy. Beat in eggs, 1 at a time. Stir in sifted flours, cocoa and milk in two batches.
Step 3 of 6
Divide among pans and smooth tops. Bake for 50 minutes or until skewer comes out clean. Cool in pans for 10 minutes. Turn onto a wire rack to cool.
Step 4 of 6
Meanwhile, for the frosting, beat butter for 5-8 minutes until light and fluffy. Add icing sugar gradually, a spoon at a time, until combined. Reduce speed, beat in chocolate spread and cream. Increase speed and beat for 2 minutes until creamy.
Step 5 of 6
Trim tops of cakes to flat, then cut in half horizontally. Brush with Frangelico. Place one of the cake layers on a plate. Spread a quarter of the frosting on top. Repeat with remaining layers and frosting, finishing with upside-down base of second cake.
Step 6 of 6
Use a palette knife to spread melted chocolate over a 40cm-long sheet of baking paper. Quickly sprinkle over half the chocolate bars and crispies. Put aside to set. Cut into shards and place on top of cake with remaining chocolate.
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