Ferrero Rocher Cake 

For the batter and 24 cm in diameter cake layers:
300 g of all-purpose flour
2 eggs
200 g of sour cream
200 g of sugar
180 g of sweetened condensed milk
20 g of cocoa powder
10 g of baking powder
1/5 tsp of baking powder
For the chocolate cream:
500 ml of heavy whipping cream
200 g of chocolate
For decoration and a hazelnut layer:
100 g of Nutella
70 g of butter
100 g of chocolate
150 g of hazelnut
3-4 waffle sheets or 150 g of chocolate wafers
The cake is about 2 kg