Grease three 7-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
Sift all the dry ingredients into a large bowl and make a well in the centre.
In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
Add the warm coffee and continue to stir with the whisk until fully combined.
Divide the batter evenly into prepared cake pans.
Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking.
To make the ganache:
Roughly cut the gianduja into small pieces, place in a large bowl and set aside.
Add the cream (and glucose is using) to a saucepan and bring to a boil, stirring occasionally.
Pour the boiling cream mixture over the gianduja and allow to sit for about 3 minutes without stirring.
Use a whisk to gently stir the mixture until it has completely melted and the ganache is smooth and creamy.
Allow to set for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
Use a portion to fill cake layers and place the remainder in the bowl of a stand mixer and whip the ganache using a paddle attachment until light and fluffy.
Assembly
Level and torte cakes and fill layers with crushed ferrero rocher and ganache.
Frost the entire cake with whipped ganache.
Pipe rosettes around the top of the cake and finish with ferrero rocher chocolates.
Best enjoyed at room temperature and within three days.
Notes
Sweet Tips: The cake recipe can easily be doubled or halved with good results. Chilling the cakes shortly after they cool makes it easer to torte and decorate. If you don't have bread flour, all-purpose flour works well. I have tried it with each. Unless other wise noted, have all ingredients at room temperature before baking.