Ferrero Rocher Cake

This year, Rex asked for a Ferrero Rocher Cake, so I set to work putting oen together. This cake has a very soft, spongy crumb that holds really nicely and the icing is not too overly sweet, even though it’s made with butter and Nutella! It also has a lovely crunchy ganache layer in the centre, which adds a great texture!

I will definitely be making this cake again and long before Rex’s next birthday 🙂 It was delicious!

If chocolate cake isn’t your thing, but brownies are, then check out my Brownie recipe that makes some of the best brownies I have ever tasted.

INGREDIENTS for this Ferrero Rocher Cake :

Chocolate Cake

• 2 1/4 cup (315g) all-purpose flour 
• 3/4 cup (80g) cocoa powder 
• 1 Tbsp baking powder
• 1/2 cup (113g) unsalted butter at room temperature
• 2 cups (400g) granulated sugar
• 1/2 cup (125mls) vegetable or canola oil
• 4 large eggs at room temperature
• 2 tsp vanilla essence
• 1 cup (250mls) full cream yoghurt
• 1 cup (250mls) milk at room temperature

Ganache: 

• 1/2 cup or 125mls cream
• 150g chocolate – chopped 
•  ±1/4 cup chopped-up hazelnuts 

Nutella Buttercream

• 1 cup or 230g unsalted butter – room temp 
• 1 cup or 295g Nutella
• 1/4 cup cocoa powder
• ±1/2 cup icing sugar – taste it, if it needs to be a bit sweeter add a bit more icing sugar
• 1 tsp vanilla essence

Chocolate Cake

1.  Preheat the oven to 180°C then grease and line 2 x 9 inch (22cm) round cake tins with baking paper. 
2. In a bowl, whisk together the flour, cocoa powder and baking powder. 
3. Place the butter and sugar in a stand mixer (with the whisk attachment) and beat them for ±2 minutes. Use a handled mixer if you don’t have a stand mixer. 
4. Then add the oil and mix on medium speed for another 2 minutes.
5. Add the eggs, one at a time, beating quickly until each egg is fully incorporated. Add the vanilla essence and yoghurt and mix until just combined. Don’t over-mix it. 
6. With the mixer on a low speed, add half of the dry ingredients to the batter, then pour in the milk, followed by the rest of the dry ingredients. Scarpe down the sides and bottom of the bowl and then give it one final quick mix. 
7. Pour the batter evenly into the 2 cake tins, then bake for ±35 minutes. When the cake is done it will spring back if you press on the center of it.
8. Allow the cake to cool in the pan for a few minutes before turning it onto a cooling rack. Allow them to cool completely before icing. 
9. Chocolate Ganache – While the cake is baking, chop up your chocolate and place it in a medium-sized bowl. Heat the cream until it’s just about to start boiling then gently pour it over the chocolate. Let it sit for 1-2 minutes before stirring it with a spatula until nice and smooth. 
10. Add the chopped-up nuts, stir, then set aside and allow the ganache to cool and firm up. You can pop it in the fridge to firm up.

11. Nutella Buttercream: Add the butter to a medium-sized bowl or stand mixer.  Beat it on medium speed for 3 minutes.

12. Add the Nutella and mix again before adding the sifted cocoa powder and icing sugar. Scrape the sides and bottom of the bowl and give it another good mix.

13. Add the vanilla essence and give to one final mix. You should land up with a nice smooth buttercream that smacks of Nutella goodness. 

14. Assemble: Take the first layer of cake and cut a thin even layer off of it before placing it on a plate or cake stand. Add a big dollop of Nutella buttercream to the centre before spreading it out evenly with a palette knife. 
15. Spoon on your cooled ganache, before gently spreading it out over the buttercream layer using a butter knife. 
16. Add the second layer of cake, then use the remaining Nutella buttercream, ice the top and sides of the whole cake. Decorate the top with Ferrero Rocher or crushed hazelnuts.