Cake: 

Ingredients: 

• 1 3/4 cups cake flour, sifted

• 3/4 cups Hershey’s cocoa powder, sifted

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 1 1/2 cup caster sugar

• 2 large eggs

• 150g butter, melted

• 1 cup milk

• 2 tsp vanilla extract

• 1 cup boiling water

Method: 

1. Pre-heat oven at 180C. Line two 8” baking tins with parchment paper.

2. In a bowl, sift in cake flour, cocoa powder, baking powder, baking soda and salt. Add sugar. Whisk.

3. In another bowl, add cooled melted butter, milk, eggs and vanilla extract. Whisk till combined.

4. Make a well in the dry ingredients, then gently pour wet ingredients into the center. Whisk till smooth. Add the cup of boiling water. Whisk again. Batter will be runny.

5. Pour into prepared cake tins. Make sure batter is equally divided.

6. Into the oven to bake for 30-40 minutes or until a toothpick inserted into the centre comes out clean.

7. Make sure cake is cooled completely before torting (dividing cake into layers).

Note: I baked the cakes the night before. Once cooled, remove from cake tins, cling wrap the cakes and store in fridge. It’s easier to layer the cakes then.

Frosting: 

Ingredients: 

• 1 block (226g) Philadelphia cream cheese, room temp

• 50g butter, room temp

• 300g Nutella

• 1 tbsp milk

• 10 Ferrero Rocher, roughly crushed in a food processor

Method: 

1. Using a cake stand mixer, whisk cream cheese, butter and Nutella till smooth. If the icing is too thick, add 1 tbsp of milk and continue whisking. Fold in the crushed Ferrero Rocher.

2. Once cake is assembled, I like to place it in the freezer to chill for about 30 minutes or so.

Reel: Assembling this yummy cake!