3 cups plain flour
3 cups caster sugar
1 ½ cups cocoa
1 ½ cups buttermilk
1 ½ cups water
½ cup extra virgin olive oil
2 tsp vanilla extract
1 cup brown sugar
1 cup water
250g cream cheese, softened
125g butter, softened
½ cup unsweetened cocoa
1 tsp vanilla extract
½ cup dark chocolate, melted
3 cups icing sugar
Maltesers and Ferrero Rochers, to decorate
Preheat the oven to 170°C. Grease and line the bases of three 20cm round springform cake tins.
Mix together the flour, caster sugar and cocoa in a large bowl and make a well in the centre. Add the eggs, buttermilk and water and whisk together gently until smooth. Whisk in the olive oil and vanilla, and continue mixing until there are no lumps.
Divide the cake batter evenly between the three tins and place in the oven to bake for 30-35 minutes. Allow the cakes to cool slightly before removing from their tins, then turn them out onto a wire rack to cool completely.
To make the sugar syrup, combine the sugar and water in a small saucepan over a medium heat and stir until the sugar dissolves. Bring to the boil, then reduce to a simmer and cook for 2 minutes. Remove from the heat.
To make the chocolate buttercream, beat together the cream cheese and butter until fluffy. Add in cocoa and vanilla and beat until combined, then slowly add the melted chocolate and continue to beat until smooth. Gradually add the icing sugar, one cup at a time, beating continuously until combined.
Slice the cakes in half horizontally so you have 6 thin cake layers. Place one layer on a flat surface and brush all over with the syrup. Spread over a layer of chocolate buttercream, then repeat the process with the remaining cakes.
Using a pallet knife, spread the chocolate buttercream over the entire surface of the stacked cakes until completely covered. Top with Maltesers and Ferrero Rochers. Place in the fridge for at least 1 hour to set before serving.