Ingredients

• 375g butter, chopped
• 3 cups brown sugar
• 2 cups milk
• 1 cup cocoa powder, sifted
• 3/4 teaspoon bicarbonate of soda
• 3 cups self-raising flour
• 1/2 cup plain flour
• 3/4 cup hazelnut meal
• 5 eggs
• 3 chocolate wafer sticks
• 200g box Ferrero Rocher
• Roughly chopped hazelnuts, to serve

Caramel

• 1 1/2 cups caster sugar
• 3/4 cup thickened cream, at room temperature

Chocolate Bark

• 1/2 cup milk chocolate melts
• Assorted sprinkles, to decorate

Choc-hazelnut Buttercream

• 500g butter, softened
• 1/3 cup Nutella
• 3 cups icing sugar mixture

Chocolate Ganache

• 60g dark chocolate, chopped
• 1/3 cup thickened cream

Method

• Step 1 To make caramel, place caster sugar and 1 1/2 cups water in a medium heavy-based saucepan over medium-low heat. Cook, stirring constantly, until sugar is dissolved (do not boil). Increase heat to high. Bring to the boil. Boil, without stirring, for 20 minutes or until mixture is a deep golden colour. Working quickly and carefully, remove pan from heat and add cream. Stir well to combine (mixture will boil and spit). Transfer to a heatproof bowl. Stand for 20 minutes to cool slightly. Refrigerate, uncovered, overnight.
• Step 2 Place butter, brown sugar, milk and cocoa in a large saucepan over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until mixture is smooth and combined. Bring to a gentle simmer, stirring occasionally. Remove from heat. Stir in bicarbonate of soda (mixture will foam and rise in pan). Transfer to a large bowl. Cool for 30 minutes.
• Step 3 Preheat oven to 180C/160C fan-forced. Grease 3 x 20cm round cake pans. Line bases and sides with 2 layers of baking paper.
• Step 4 Whisk flours and hazelnut meal into chocolate mixture, in 2 batches. Add eggs, 1 at a time, whisking until well combined after each addition. Divide mixture evenly among prepared pans. Bake for 50 to 55 minutes or until a skewer inserted into the centre of cakes comes out clean. Stand cakes in pans for 10 minutes. Turn onto wire racks lined with baking paper to cool completely.
• Step 5 To make the chocolate bark, line a large baking tray with baking paper. Place chocolate melts in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring with a metal spoon halfway through, for 1 minute or until melted. Spoon onto prepared baking tray and spread until 2mm thick. Decorate with sprinkles. Stand for 20 minutes or until set. Roughly cut into large shards.

• Step 6 Using an electric mixer, beat butter for 5 to 6 minutes or until pale and fluffy. Add Nutella. Beat to combine. Gradually beat in icing sugar, 1 tablespoon at a time, until sugar is dissolved.
• Step 7 Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until smooth and combined. Set aside for 45 minutes or until cool.
• Step 8 Meanwhile, trim tops of cakes to level, if needed. Place 1 cake, cut-side down on a serving plate. Spread top of cake with 1/4 of the caramel. Dollop with 1/2 cup buttercream, spreading to cover caramel. Drizzle with 1/3 of the remaining caramel, spreading gently to cover. Top with another cake, cut-side down. Spread top of cake with 1/2 of the remaining caramel. Dollop with ½ cup buttercream, spreading to cover caramel. Drizzle with remaining caramel, spreading gently to cover. Top with remaining cake, cut-side down. Using a palette knife, spread top and side of cake with a little of the remaining buttercream to just coat the cake. Refrigerate for 15 minutes. Cover top and side of cake with remaining buttercream, spreading with a large spatula to create a smooth finish. Refrigerate for 30 minutes or until buttercream is firm to touch.
• Step 9 Slowly spoon some of the ganache around top edge of cake, allowing it to drip down the sides. Spoon remaining ganache over top of cake, spreading gently to just cover. Stand for 10 minutes. Carefully push chocolate bark and wafer sticks into top of cake. Decorate with Ferrero Rocher and chopped hazelnuts. Serve.