金莎巧克力蛋糕 Ferrero Rocher Chocolate Cake

Whisk eggs with sugar until they are three times in volume, light and fluffy.
蛋黃和細砂糖混合, 用打蛋器打發至顏色變淡奶黃色，體積膨脹三倍

Sift flour, cocoa and baking powder. Mix in with ground nuts.
麵粉、可可粉、泡打粉混合, 用勺子背在篩網上邊壓邊擦過篩網，加入磨碎的果仁

Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don't over mix it and loose the fluffiness
將粉類分三次加入到巧克力混合液裡，用橡皮刮刀從底部​​往上翻輕輕拌勻，不要畫圈攪拌(將麵粉攪拌勻即可，不要過度攪拌)

Butter all sides of the baking dish, pour batter into the dish. Bake at 350F for about 25 minutes.
將蛋糕模內壁塗抹一層黃油防粘，將蛋糕糊倒入模具裡，表面抹平，放入預熱好350 F的烤箱裡，烤25分鐘左右。直到蛋糕完全膨起。用牙籤扎入蛋糕內部，拔出的牙籤上沒有殘留物，就表示烤熟了

In a bowl, combine Nutella sauce together with the butter cubes. Whisk together on a double boiler. (Or microwave for 10 second incraments and stir well)
牛油切成小塊，和榛子巧克力醬一起倒入碗裡。隔水加熱並不斷攪拌，直到完全溶化，成液態巧克力醬。(或用微波爐加熱數十秒取出攪拌至完全溶化)

If the tempurature is too high, put the mixture into the freezer for awhile and whisk again.
若混合液的溫度比較高，放進冰箱冷卻片刻後再繼續

Add in the chocolate chips and stir well.
加入巧克力粒拌勻

Spread half of the chocolate cream on top of the cake evenly
蛋糕徹底晾涼後, 把一半巧克力醬均勻的塗抹在蛋糕的頂部和側面

Break wafers into small pieces, sprinkle wafers over the cream.
把威化餅敲碎, 平均撒在巧克力醬

Spread on the rest of the chocolate cream.
把餘下的巧克力醬均勻的塗抹在蛋糕上
Sprinkle another layer of wafers over the cream.
把餘下的威化餅碎撒在巧克力醬上

Decorate outside of the cake with almond flakes.
按照自己喜好, 把杏仁片貼在蛋糕的側面

Slice ferrero rocher candy in half and place it on the cake .
把所有金莎巧克力切開一半, 放在蛋糕上

According to how you want to serve it, slice the cake up. Enjoy!
蛋糕切條, 看來像蛋糕店賣的那些嗎?