Ferrero Rocher 'Golden Snitch' Dome Cake

3 layers of chocolate sponge, with an almonds + bananas + +nutella + cream cheese + double cream filling, with a chocolate ganache icing garnished in grinded almonds, with decorative Ferrero Rochers and their golden-foil-wrappers as 'Snitch' wings.

Combination of flavours were inspired by a close friend's Kopiec Kreta (Polish chocolate molehill cake with bananas and cream inside).

Ingredients:

For the cake : Chocolate Sponge (BBC Food)

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the filling - this doesn't need to be accurate.  It is according to your taste.

• 4 very ripe bananas
• 2 boxes of 250g full fat cream cheese (you can add a third one if you wish)
• 1 tub of 85ml double cream (75-125ml acceptable)
• 3-5 tablespoons of icing sugar (adjust to your taste and sweetness/ripeness of the bananas)

 For the icing

• 200g dark chocolate (of at least 75% cocoa)
• 200ml double cream
• Handful of almonds (grind yourself or already grounded)
• Box of 8 Ferrero Rochers

Method:

For the cake:

1. Preheat the oven to 180C/350F/Gas 4. Grease and line THREE 20cm/8in sandwich tins.
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
   
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
   
4. Divide the cake batter between the sandwich tins and bake in the oven for 35-45 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean (mixture is quite wet, so took longer than "25-35 minutes" on BBC website.)
   
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
   

For the filling

1. Whip the double cream until medium peaks.
2. Whip in the cream cheese mixture into the double cream.
3. Mash some bananas then add to the above.
4. Add icing sugar to your taste.  Remember not to make it too sickly sweet, as very ripe bananas will add to the sweetness.  I would say about 4-5 heaped tablespoons is about right.

For the chocolate icing/ganache:
1. Heat the chocolate and cream in a saucepan over a low heat until the chocolate melts.
2.  Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened.
3.  Set aside to cool for about 30 minutes or in time to be able to pour it over the cake.

For the construction (The sponge and filling should be cool, but the chocolate icing ganache ought to be just warm/runny enough to pour over the cake, but not meltingly hot) :
1. Pick your 2 'most sturdy' chocolate layers.  Crumble the 3rd chocolate sponge layer.
2. Put 1st chocolate layer down. Spread a thin layer of nutella (microwave for 10-15 seconds to soften it to make it easier for spreading).  Slather the cream cheese filling over it generously and flat and equal/even.
3. Put 2nd layer on top of that.  Another thin layer of nutella.  Slather the cream cheese filling in the centre (leaving 1 inch around the rim) in a dome shape.
4. Pat (with gentle pressure) the crumbles on top of the domed filling to create an even dome and covering all of the filling with the chocolate crumbs.
5. Pour the ganache over.  If it because sticky/cool just use a gentle spoon/slathering tool to just spread it evenly all over the dome.  It doesn't have to be smooth.  It is essentially acting as the glue for you to pat on the almond bits.
6. Grind or put in the food-processor : whole almonds (not flakes).  Pat these on with gentle pressure on top of the ganache hiding any ugly blotchy ganache uneveness :)
7. Cut some Ferrero Rocher's into half and decorate as you please.  Take the foil of the unwrapped Rocher's and use your nails and fingers to fold and create leaves.

Enjoy.