Using a serrated knife level each cake by cutting the domed top
Spread a thin layer of icing on your cake board. .Place one layer of cake, flat side down. Fit a piping bag with a large round piping nozzle, fill with Nutella frosting and pipe onto the cake. Remove chocolate cheesecake from freezer, remove from tin carefully and peel away grease proof paper. Place cheesecake layer onto the cake.
Pipe Nutella frosting onto cheesecake layer. Place second cake layer on top of cheesecake. If cheesecake layer is wider on the sides than chocolate cake, trim sides using a knife to the same size as cheesecake,
Spread a thin layer of frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of icing. Smooth the top of cake with scraper, drawing the peaks on the top edges of cake into the centre.
Chill crumb coated cake in fridge for 30 minutes until frosting is nice and firm.
Once the cake has chilled, cover evenly with Nutella frosting using an off set spatula and then use a scraper to smooth the edges.
Place the cake back in the fridge for an hour.
Whilst cake is chilling, make your ganache.
Spoon some of the ganache into a squeeze bottle.
Remove the cake from the fridge and add drips of ganache using a squeeze bottle or a spoon over the top edge of the cake. Next, spoon more ganache on the top of the cake, pushing it just to the edge with a small offset spatula or back of the spoon.
Fit an open 1M star nozzle into a piping bag. Fill with Nutella frosting and pipe swirls on top of cake. Top with hazelnut truffles.