Name: Ambassador’s Celebration Cake
Cook time: 14 h
Yield: 24
Ingredients: FOR THE CRÉMEUX; 400ml whole milk; 200ml double cream; 1tbsp vanilla bean paste; 4 medium egg yolks; 50g caster sugar; 1tbsp cornflour; 250g dark chocolate, finely chopped; 150g chocolate hazelnut spread, we used Nutella; FOR THE CAKES; 375g unsalted butter, softened, plus extra to grease; 150g cocoa powder; 1tbsp vanilla bean paste; 400g dark brown soft sugar; 375g caster sugar; 6 medium eggs; 600g self-raising flour; FOR THE GLAZE AND DECORATION; 150g dark chocolate, roughly chopped; 50g milk chocolate, roughly chopped; 60g butter; 500g icing sugar; 140g chopped roasted hazelnuts; 10 Ferrero Rocher chocolates; Edible gold leaf, optional

VMG Recipes