Directions:
1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans to ensure the cake layers release easily.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until well blended.
3. Mix Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed until smooth and creamy.
4. Incorporate Boiling Water: Reduce the mixer speed to low, and carefully pour in the boiling water. Continue mixing until the batter is fully combined.
5. Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely on wire racks.
6. Prepare the Frosting: Beat the softened butter in a bowl until light and fluffy. Gradually add in the cocoa powder, powdered sugar, hazelnut liqueur, and a pinch of salt. Beat until the frosting is smooth and spreadable.
7. Make the Ganache: Heat the heavy cream in a saucepan until it just begins to steam. Pour it over the dark chocolate chips and let it sit for 5 minutes. Whisk until the ganache is smooth and glossy.
8. Assemble the Cake: Start by placing the first cake layer on your serving plate. Spread a generous amount of frosting on top, and add halved Ferrero Rocher chocolates for a luxurious touch. Add the second cake layer, frost the entire cake, then pour the ganache over the top, letting it drip down the sides. Finish by decorating with whole Ferrero Rocher chocolates and a sprinkle of gold.
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Calories: 650 kcal per serving
Servings: 12
