You’ll need to make the ganache before you begin baking the cake to allow time for it to set. It’s important for it to set at room temperature, not in the fridge. The 4 layer cake will have thicker amounts of ganache, the 6 layer cake will have thinner amounts of ganache.

You can make the chocolate sauce in advance and cover the bowl with plastic wrap. You’ll need to make sure the chocolate sauce is thin enough to cover the cake but make sure it’s not hot otherwise it will melt the ganache on the cake.

Preheat a fan forced oven to 180C / 350F (200C / 395F for no fan). To make the 6 layer cake spray three 8-inch cake tins with oil spray and line the bottoms with baking paper. To make the 4 layer cake spray two 8-inch cake tins with oil spray and line the bottoms with baking paper.

Combine dry ingredients - To a large mixing bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda, salt and crushed hazelnuts. Use a whisk to combine.

Whisk wet ingredients - To a separate bowl add the eggs, milk, oil, vanilla extract and melted butter and whisk to combine.

Combine wet with dry - Add the wet ingredients to the dry ingredients and whisk until no dry ingredients are showing. The mixture will look lumpy.

Add boiling water - Add the boiling water and slowly mix until smooth. Take care not to over mix.

Bake - Divide the batter evenly amongst the three cake tins. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight. It’ll be easier to work with if it’s completely chilled.

Trim the cakes - Once baked and cooled, use a serrate knife or cake leveler to trim each cake in half. If you’re making the 6 layer cake you’ll trim three cakes in half to give you six layers. If you’re making the 4 layer cake you’ll trim two cakes in half to give you four layers

Layer the cake - Place the first layer of cake on a serving plate or cake board. Add a scoop (5-6 tbsp) of ganache and spread evenly. This will only be a thin layer of ganache. Add too much and you end up with an over sweet and super tall cake. Sprinkle with a couple tablespoons of crushed hazelnuts and pipe some Nutella (not shown in the video). Add the next layer and press down firmly. Repeat this until all layers are on.

Cover the cake with ganache - Spread a thin layer of ganache around the cake getting it as evenly straight around the edges and top as you can. This is easily achieved using a cake turn table and an offset spatula.

Cover with hazelnuts - Add chopped hazelnuts around the sides (leave some to finish decorating the bottom of the cake). Place in the fridge to chill for 2-3 hours. This will prevent the ganache from melting when you pour the warm chocolate sauce on top.

Cover with Chocolate Sauce - Make sure the sauce is not hot when pouring on the cake otherwise it will melt the ganache on the cake. Slightly warm chocolate sauce will work best.

To finish the cake - Place the chilled cake on top of a wire rack and pour the warm chocolate sauce on top until the entire cake is covered. Finish by placing the Ferrero Rocher’s (some sliced in half) on top and some more chopped hazelnuts around the bottom. Allow to set at room temperature. Slice and serve.