Moist chocolate sponges and Nutella mousseline cream frosting what makes this the ultimate Ferrero Rocher cake Why this is the best recipe

OK, let me make the situation a little clearer! If you have already read some of my chocolate posts, you know that during the preparation of anything with chocolate (for instance), two big dangers lurk in my kitchen: my little son who loves different truffles more because of playing with them than eating, and my husband, who is a real Tasmanian Devil when something with chocolate is in front of him. In a nutshell, Crème pâtissière(pastry cream) is the perfect basefor other custard-like creams and can be taken to the next level such as:Perfect for any occasion-this cake is perfect for birthdays, parties, holidays, events, or any other occasion! First, start out by whisking the eggs and sugar together until they triple in volume. You’ll have a really fluffy mixture when it’s done. This will be used to make the cake.

Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan. With electric mixer beat together oil, egg, buttermilk and vanilla extract on medium speed until well combined. If you have never used a piping bag and piping nozzle before, it is worth making a cheaper buttercream and practice before Decorate the outside of the cake with leftover cream, hazelnuts, and of course some Ferrero Rocher candies. Tips for Ferrero Rocher Cake You can remove part of the center of the cupcake and fill it with the hazelnut praline ganache. Then top with the nutella buttercream.Spread a thin layer of frosting on the first layer of cake and then pipe a boarder of frosting around the edge. For this nutella buttercream, I basically just swapped out the sweetened condensed milk for nutella and then added some cocoa powder and vanilla extract. It creates a less sweet buttercream that’s INCREDIBLY silky.