Ingredients:

Eggless Moist Hazelnut Cake 

I am using 3 7-inch round pans 

• 133g [1 cup] cake flour

• 30g [1/3 cup] hazelnut flour

• 1½ tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 70g [¾ cup] cocoa powder

• 88g [¼ cup + 2 tbsp] milk

• 1 tbsp white vinegar

• 150g [¾ cup] fine sugar

• 82g [¼ cup + 2 tbsp] oil

• 88g [¼ cup + 2 tbsp] plain yogurt

• 1 tsp vanilla extract

• 128ml [½ cup] hot water 

Eggless Crispy Hazelnut Wafer 

• 50g [¼ cup] fine sugar

• 58g [¼ cup] butter

• 15g [2 tbsp] flour

• 25g [3 tbsp] hazelnut flour

• 1 tbsp whole milk 

Chocolate Ganache 

• 130g [¾ cup] semi-sweet chocolate, chopped

• 40g [2 tbsp] Nutella

• 135g [½ cup + 1 tbsp] whipping cream, hot 

Nutella Cream Frosting 

• 480g [2 cups] whipping cream

• 60g [3 tbsp] Nutella 

Nutella Cream Frosting 

• 480g [2 cups] whipping cream

• 60g [3 tbsp] Nutella 

Hazelnut Chocolate Sheets (Deco) 

• 100g [¾ cup] semi-sweet chocolate, melted

• 30g [¼ cup] crushed hazelnuts

• sugar syrup [1 tbsp sugar + 2 tbsp hot water]

• 7 pieces Ferrero Rocher Chocolate

Instructions:

Eggless Moist Hazelnut Cake 

Preheat oven at 180°C/355°F. Sift all the dry ingredients and set aside. 

In a small cup, add milk and vinegar. Give it a quick stir and set it aside to let it rest. In a large bowl, add sugar and oil. 

Mix until combined. Add in the milk mixture and then yogurt and vanilla extract. Mix until well combined. Add in the sifted dry ingredients in 2 batches. 

Mix to combine, do not over mix. Add in the hot water. Mix until combined. At the end, switch to a spatula to scrape the bowl for even mixing. It’s normal that the batter is runny and watery. This is one feature of the moist cake. 

Divide the batter evenly into 3 7-inch pans. Weighing scale is optional but I recommend it if you want even layers for your cake. Bake in preheated oven at 180°C/355°F for 25-30 min or until inserted skewer comes out clean. 

Remove the cake from the pan. Let the cake cool completely before assembling. 

Eggless Crispy Hazelnut Wafer 

In a pot, add all the ingredients. Cook over a medium or low heat until the butter is completely melted. 

Keep stirring to avoid burnt and lumps. Once done, remove the pot from the heat. 

The mixture will resemble some oat meal. Pour onto a pan. You can pan it around to spread out the mixture. 

Bake in preheated oven at 180°C/355°F for 7-8 min or until it’s golden brown. This golden brown will bring some contract to the cake layering. Let it cool. 

Then break it into small pieces for later use. 

Chocolate Ganache 

Chop the chocolate into small chunks for easy melting. Transfer into a bowl. Add the boiled or hot whipped cream. 

Let it rest for about 2 min. After 2 min, give the mixture a stir until well combined. The mixture is runny, that’s normal. 

Refrigerate for 30 min. The mixture will be thickened after 30 min. With an electric mixer, mix it until stiff peak formed. As you mixed, the colour will become lighter. 

Bag it into a piping bag and set aside. 

Nutella Cream Frosting 

In a chilled bowl, add the whipped cream and Nutella. Mix until stiff. This will take about 2 minutes. 

Be very careful not to over mix. Constantly stop the mixer to check the consistency. Once it’s stiff, stop mixing. Bag the cream into a piping bag and set aside. 

Assemble the Cake 

Place one layer of cake. Brush with some syrup on the surface. Pipe the Nutella cream around the rim, and fill with ganache in the inner rim. Spread the wafer on the surface. 

Then pipe the Nutella cream again. Smoothen the surface, and then add another layer of cake. Repeat the same process. 

Cover the cake with Nutella cream. Refrigerate the cake while preparing the next step (deco). 

Hazelnut Chocolate Sheets (Deco) 

In a bowl, add the melted chocolate and crushed hazelnuts. Pour onto a flat pan. Spread the chocolate evenly. 

Refrigerate for about 3-5 min. Break it into random sizes and shapes. Stick the pieces along the sides of the cake, about half way up. 

Place the Ferrero Rocher Chocolate on top with some small dollops around as part of the deco. 

Chill for about 30 min before cutting.