Malted hazelnut layer cake
SERVES 10-12 PREP AND COOK TIME 50 MINUTES (+ COOLING AND REFRIGERATION TIME)
½ cup (160g) chocolate hazelnut spread
2 tablespoons milk
460g double unfilled sponge cakes
½ cup (70g) skinless hazelnuts, roasted, chopped
125g Ferrero Rocher
MALTED BUTTERCREAM
⅓ cup (80ml) milk, approximately
1½ cups (180g) malted milk powder
400g unsalted butter, softened
2½ cups (400g) icing sugar
GANACHE
80g dark chocolate, chopped
⅓ cup (80ml) cream 1 Combine chocolate spread and milk in a small saucepan; whisk over low heat until just combined. Cool to room temperature. 2 MALTED BUTTERCREAM Meanwhile, heat milk in a small saucepan until warm; whisk in malted milk powder to form a smooth paste. Stir over heat for 1 minute; refrigerate for 10 minutes or until cooled. Beat butter and sifted icing sugar in a bowl with an electric mixer until light and fluffy. Add cooled malted milk mixture; beat well until light and fluffy.
3 Split cakes in half. Place one cake layer on a plate or stand. Spread with one-third of the chocolate spread mixture. Reserve half the Malted Buttercream for decorating. Spread cake layer with ½ cup of remaining Malted Buttercream. Repeat layering with cake, chocolate spread mixture and Malted Buttercream, finishing with cake. Spread a layer of remaining Malted Buttercream over top and side of cake. Refrigerate for 30 minutes or until firm.
4 To decorate, spread reserved Malted Buttercream over top and side of cake. Press hazelnuts around bottom third of cake. Refrigerate for 30 minutes or until firm.
5 GANACHE Meanwhile, stir ingredients in a small saucepan over low heat until smooth. Stand the Ganache, stirring occasionally, until cooled and the texture resembles thickened cream. 6 Pour cooled Ganache over top of cake, allowing mixture to run down side. Arrange Ferrero Rochers on cake. Stand until set.
Suitable to freeze.