Hey... Well, my nieces birthday is at the end of this month.. And there is a cake here on CC of a big Snickers Bar.. Inspired me to make a candy cake for niece. BUT now that I found out what her favorite candy is, I'm at a loss.. It's Ferrero Rocher..First of all.. It's round! I have a ball cake pan. That's good for me.. BUT.. I have this crazy idea in trying to make the cake taste like the candy???
Here is what I found that it has..
At its center is a whole hazelnut, surrounded by a chocolate hazelnut paste filling which is inside a light chocolate wafer sphere covered in more chocolate and crushed nuts.
There nice and fresh and havr a wonderful sweet chocolatey aroma mixed with the smell of hazelnuts
Have you ever had those candies? They are WONDERFUL and VERY EXPENSIVE..
So with all that said.. Got any Ideas??? I know the outside can be inperfected Fondant colored gold...
Ok, here's a crazy idea, but I love Rocher too, so I know that flavor!
Take the chocolate hazelnut spread Nutella and whip it a bit to aerate and soften it. You can find it in most grocery stores near the peanut butter and jams and jellies.
If you can find it in specialty stores, buy feuilletine. It's wafery flakes that have the flavor and mouthfeel of the wafer layer in the candy. If you can't find feuilletine, a close second is crushed ice cream sugar cones. Fold those and finely chopped hazelnuts into the Nutella and use it as the filling for chocolate cake.
Man...now I want one!
LOL. 
I hear you about wanting one.. They are so expensive. I'm not a cheapo, but man!
Hey check out what I found on Godiva website:
Chocolate Cake:
1 bar (1.5 ounces) Godiva Dark Chocolate, finely chopped
1/3 cup brewed strong coffee
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/4 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
Hazelnut Ganache:
3/4 cup hazelnuts (about 3 ounces), toasted
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon granulated sugar
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
Make the chocolate cake:
Preheat to 350°F. Spray 15x10x1-inch jelly roll pan with vegetable cooking spray. Line bottom of pan with parchment paper and spray paper.
Place chocolate and coffee in medium, heatproof bowl set over pan of hot (not simmering) water. Heat until chocolate melts, stirring occasionally. Remove from heat and cool slightly. Whisk in egg and yolk until blended.
Sift together flour, baking soda and salt.
Beat butter and sugar in mixing bowl for 3 to 5 minutes or until fluffy, using medium speed of electric mixer. Beat in vanilla and chocolate mixture, using low speed. Scrape bowl, increase speed to medium and beat until smooth, about 1 minute. Add half of dry ingredients, sour cream and then remaining dry ingredients, beating well after each addition. Turn batter into prepared pan.
Bake for 18 minutes or until center springs back when pressed lightly with fingertips.
Cool cake in pan on wire rack.
Along with your filling.. mmmmmmmmmmmmmmm
BUT! Will it work you think in the ball pan??
Obviously not with the fondant covering it completely.. Being I want to use Ganache.
BUT I'm thinking I can make some fondant giving it the wrinkled look and set it aside as if I opened it.. Or just make it around the cake, as if I peeled the paper back?? Then I can make a oval shape out of fondant and paint happy birthday in replace of the candy name..
Thanks For the Idea.. I really want to try this before hand.. My hubby wont mind a sweet chocolate cake "just because"!!!! I'll let you know how it works.. We will never know without trial 
(mmm) and error..
I don't know if you have a place like cost plus or a german store near you, but they have these wafer cookies called quadratini and they have a chocolate hazlenut combo. That might be good mixed into the filling. Do you plan on puring the hazlenut ganache over the top of the ball shaped cake? I think that will look just like a big ol piece of candy. It sounds very good and I hope you take pics!
Ohhhh that is my favorite candy!! And here's a little secret I happened to stumble upon - you know in the center the soft chocolate that surrounds the hazlenut??? That is NUTELLA!!!
So what I would do is use the cake ball pan and use nutella as the fulling, maybe put ganach on the outside, crust some hazlenuts and put all over the cake then put ganach on top of it again. Then it will be one big giant Ferrero Rocher!!
just for an fyi....all about nutella
http://www.nutellausa.com/history.htm
Using Nutella for the filling sounds like a great idea! When you find a recipe to use please post it here - those are my FAVORITE candies in the world! YUM!!
ok... I got the Nutella. Found it WALMART!!! Now for the crunch.. should I crumble the wafers and lay it on the cake then the filling then more wafers?? And yes, the ganache recipe I wrote had a picture.. OH MY.. Looked just like the outside of a Ferrero Rocher..My only Problem.. I CANT FIND HAZLENUTS!!!! Any Ideas??
And I've decided to just use Reg. Cake mix from the box.. and add some Hazlenut Liquer.. I'm heading out on Fri. For all the ingredients.. I cant wait for this cake to be made.. It's for my niece this Sun.. Thanks everyone!
its been a while since ive had one but are there nuts on the outside of the chocolate?I think that it would be cute if you had a gold wrap go under the cake board and close it around the cake without destroying it...that way you can have a nice thick layer of ganache and nuts.
another thought is taking the cake from the ball pan and hollow it out and freeze it in a bowl so it dosent collapse , take chocolate waffers and put it in the microwave for just a second to make it a little limp and line the inside of the frozen cake and then put a tennisball size mixture maybe even frozen of nutella and hazelnuts. then seal it with an 8 inch round torted cake and freeze then flip and decorate.
Ok,, I did a test cake.. I used chocolate cake mix, Nutella whipped with Hazelnut wafers, and covered it with Chocolate Ganache with crushed wafers.. I think It came out WONDERFUL.. And the Taste..mmmmmmmmmmmmmmm
I dont have time to go get gold dust, and make the wrapper for Sunday.. But I will figure something out to make gold wrapper to go around it.. Thank you all for your help..
So Sat, I will post a pic of the cake I made for my niece.
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