Chocolate-Covered Vanilla Cakes Filled with Nutella

Instructions

For the Vanilla Cakes:

1. In a large bowl, sift together flour, granulated sugar, baking powder, and salt. Mix the dry ingredients with a spatula and set aside.
2. In a large jug or bowl, add the egg, milk, oil, and vanilla extract. Whisk until well combined.
3. Pour the liquid mixture over the dry ingredients and gently mix with a spatula until a thick batter forms. If the batter is too thick due to the size of the egg, add one or two tablespoons of milk, but ensure the batter remains thick enough to hold its shape.
4. Grease two large baking sheets with a thin layer of butter, then dust with flour, tapping off the excess.
5. Use a 1.5in (4cm) round cutter to lightly mark circles on the baking sheets, leaving some space between each circle. These circles will serve as guides for the batter.
6. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cakes. 
7. Transfer the batter to a large pastry bag with a 0.5in or 1.3cm round tip, and pipe onto each marked circle, stopping when it reaches the right diameter. Use the back of a spoon to cut off the batter. 
8. Smooth any imperfections with a wet spoon to ensure each cake is uniform.
9. Lightly tap the baking sheets on the counter to settle the batter.
10. Bake the cakes for 7-8 minutes or until lightly golden on the bottom. If needed, you can bake them in batches.
11. Allow the cakes to cool completely at room temperature.

Filling the Cakes:

1. Once the cakes have cooled to room temperature, take one and use a pastry bag with a small opening at the tip to pipe Nutella onto the flat side. Place another cake on top, creating a sandwich. Repeat the process with the remaining cakes.
2. Place the filled cakes on a baking sheet and refrigerate for about 30 minutes to allow the Nutella to set.

Coating the Cakes:

1. Melt dark and white chocolate separately. Dip each cake into the melted chocolate, using a spoon to pour chocolate over the top. Lift with a fork, tap on the side of the bowl to remove excess chocolate, and place on a baking sheet lined with parchment paper.
2. Note: If you don't know how to temper chocolate, you can use candy melts or coating chocolate, as they don't require tempering. You can simply melt and use it. If you're working with high-quality chocolate, just follow the tempering instructions on the package.
3. Once all cakes are coated, allow the chocolate to set slightly. Melt a bit more dark and white chocolate or reheat the remaining chocolate. Place in small piping bags, and drizzle contrasting colors over the cakes (dark chocolate on white-coated cakes and white chocolate on dark-coated cakes).
4. Let the chocolate set completely at room temperature or in the fridge if the weather is too warm.