Ferrero Rocher Cake

A decadent cake with chocolate hazelnut sponges, sandwiched with chocolate buttercream, covered in milk chocolate, crushed Ferrero Rochers and with a secret gold wrapper!

1. 1

   : Preheat oven 180°c
   : Grease two 20cm sandwich baking tins.
   
   : Beat butter and sugar until pale.
   : Add two eggs then beat again.
   : Add the other two until mixture is smooth.
   : Sieve in the flour and baking powder.
   : Sieve in the cocoa powder.
   : Whisk until combined.
   : Add the chopped hazelnuts and stir.
   : Divide mixture between two cases and smooth down.
   
   : Bake for 25 minutes, until well risen.
   
   : Turn out on rack and leave to completely cool.
   
   : Make the buttercream by combining all the ingredients in a mixer.
   
   : Spread on the base of one of the sponges.
   
   : Put the other on top and press down slightly.
   
   : Melt the chocolate for the covering in a bowl over boiling water.
   
   : Spread over the top of the cake and if you want, let it drizzle down, as you are aware I love this look but can be aware it looks too messy for some. So if you prefer keep the chocolate at the top.
   
   : Then top with chopped Ferraro Rochers, and in no particular order place on the cake. Let the chocolate set: then from a small distance spray the gold.