Follow cake mix directions on the box. Divide cake batter between 2 or 4 pans, the 4 pans will make this cake a showstopper. If you are making 4 layers instead of the standard two, then bake the cake for half the time. Butter or spray pan bottoms and sides, add a light dusting of cocoa powder, add parchment circle to the bottom of each pan. Check for doneness when a toothpick comes out clean. Let cake remain in the pan for 5 minutes, then remove to a wire rack or plate to cool, chill in the refrigerator if you have room.

Using a stand mixer, add cubed butter and Nutella. Beat together until well combined.

Add sifted powdered sugar about a cup or so at a time at low speed until incorporated. Once all of the sugar has been added, turn up the mixer speed to medium high and beat for about 3-5 minutes or until the ingredients are perfectly incorporated and you have a smooth frosting.

Don’t make the ganache until you are ready to use it on the finished cooled and chilled cake.

Chop the chocolate bar well, the smaller the pieces the better. Add cream and microwave for 30 seconds. Stir, microwave 15 seconds, stir again. It may not look like it’s completely melted, but once you stir for awhile the ganache should get smooth and glossy. If that doesn’t happen then continue to microwave at 10 second intervals, stirring in between.

Once the cake layers are cooled, leveled and chilled, place the first cake layer on your serving platter. Spread with frosting, add next layer until all 4 layers have frosting in between.

Add your crumb coat to the top and sides of the cake and chill in the refrigerator for 15 minutes. I like to add the frosting with an offset spatula or rubber spatula. Then smooth the frosting with a clean bench scraper or clean offset spatula.

Add the final layer of frosting to the cake. Use a cake server or offset spatula to add the frosting and distribute evenly. Then use a clean bench scraper to smooth the frosting into a clean, smooth look using long strokes. Make sure that the top edges of the cake transition smoothly to the vertical sides so that the ganache will drip down the sides of the cake without getting stuck.

Melt the ganache and add to the top edges of the cake with a small spoon so that it drips down. Once you have all of the sides with drips, add some ganache to the top of the cake and smooth out with the back of a large spoon or with an offset spatula.

Add Ferrero Rocher candy, the perfect topper to Nutella because it’s a hazelnut chocolate candy.