I have this thing for block shaped items. Remember when those cubed Winnie the Pooh stuffed animals came out? I ADORED them 
As such, I love blocky cakes so I attempted to do one. This is my second attempt to this cake so it came out much better than the first.
Baked a cake in a bread loaf pan. This was french vanilla cake mix (Was tight on time =P)
Chocolate ganache, made from chopped semi-sweet chocolate whisked with boiling whipping cream.
Hazelnut-Chocolate filling, used Nutella with whipping cream.
Cake top was levelled off and was cut into three.
The whipped filling was placed in between each layer, and then the cake was covered with the chocolate ganache =) YUM!!
Melted white chocolate wafers and poured it into a zip lock bag. Cut out a small hole and piped MANY “HBD, Happy, Birthday, Tom, 21″‘s on wax paper. Stuck it in the freezer for a while… I also wanted to make a “white chocolate roll” so I spread some white chocolate on wax paper, rolled it up and put it in the freezer. I didn’t figure out how to “unroll” the wax paper so the roll cracked in half =( The two rolls in the next picture are actually two “half rolls”
The final product =) Very very happy about this!!
Lessons for next time:
- Put more whipped filling in between each layer, I put too thin of a layer
- Level off the sides before pouring in the ganache. Getting the sides covered was such a pain!
Hazelnut-Chocolate Filling
1 teaspoon unflavored gelatin (from a 1/4 ounce envelope)
1/4 cup chocolate-hazelnut spread
1 1/4 cups heavy cream
1/4 cup sugar
1. Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
3. Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
4. In a large bowl, using an electric mixer, beat remaining 1 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
5. Fold whipped cream into chocolate-hazelnut spread mixture.
Chocolate Ganache (to cover)
250 g bittersweet chocolate, chopped
235 ml heavy cream (1 cup)
15 ml dark rum (optional)
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.