Mixture A: 1 cup boiling water 125g stork bake 125ml oil Boil in a saucepan till mixed
Mixture B: 2 cups cake flour ¼ cup cocoa 1 teaspoon baking powder 1 teaspoon cream of tartar Sift above Add in 1 and ½ cups sugar and mix well
Mixture C: 2 teaspoon bicarbonate of soda 2 eggs 1 cup buttermilk 1 teaspoon vanilla essence Whisk above
Pour boiling liquid A over flour mixture B and mix well to blend Add in buttermilk mixture C and fold in. Spoon into cupcake cases and bake 180 degrees +- 10 minutes Topping: 1 cup pecans chopped ¾ cup almonds chopped Roast above in oven 180 degrees for 10 minutes 2 tablespoon butter - melt on low heat Add in 1 slab (100g) dairy milk - allow to melt Add in 350g nutella and mix well to blend Keep stirring to prevent scorching Remove from heat and add in roasted nuts. Beat 250ml freash cream stiff - fold in chocolate mixture. Leave in fridge to set for +- 4 hours Cut whole in centre of cake- remove piece, fill with ferrero mixture and replace cake piece. Spoon topping over generously. Decorate as desired.