Ferrero Rocher Cake
This Ferrero Rocher cake is guaranteed to please a crowd! It has a moist, fluffy chocolate sponge, decadent chocolaty flavors from the ganache, crunchy hazelnuts, and Ferrero Rocher chocolates. Serve for Birthdays and other special occasions.
Servings: 12 people
Calories: 782kcal
Equipment
- 1 Hand or stand mix
- 6" Cake tins
Ingredients
- 265 g of self-raising flour sifted
- 350 g of caster sugar sifted
- 85 g of unprocessed cocoa powder sifted
- 1 ½ teaspoon of baking powder sifted
- 350 g of unsalted butter room temp
- 350 g of eggs room temp
- 3 tablespoon of milk room temp
- 1 teaspoon of hazelnut cake flavouring
Cake Decoration
- Milk chocolate ganache
- ½ cup of crushed hazelnuts
- Chocolate drip see notes
- Ferrero Rocher Chocolates
Instructions
- Preheat the oven to 180C/350F/Gas mark 4. Grease and line the cake tins and set them aside.
- Add self-raising flour, unprocessed cocoa powder, baking powder to a bowl and mix until well combined. Set aside for later.
- Next, whisk the unsalted butter and caster sugar in a separate bowl for 3-5 minutes or until it is nearly pale in color. Crack eggs into a small bowl and add 1 teaspoon of hazelnut. Add ¼ of the eggs to the bowl and whisk until incorporated. Repeat this step with the remaining eggs.
- Then, add half of the flour mixture and milk to the batter and mix until incorporated. Repeat this step with the second half of the flour mixture until you get a silky consistency.
- Pour equal amounts of the batter into the cake tins and bake for 25-30 minutes or until done.
- Let the cake cool completely before decorating.
Chocolate Ganache
- Add milk chocolate chunks to a large bowl.
- Pour in double cream.
- Warm for 30 seconds in the microwave and stir. Repeat this step until the chocolate mix is smooth.
- Leave the mixture to cool. Cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
- Refrigerate ganache for 2 hours or leave to cool for 5-6 hours.
- Then whisk for 2 minutes or until spreadable.
How to Assemble and Decorate the Ferrero Rocher Cake
- Place one layer of cake on a cake board or plate. Then, add one layer of chocolate ganache and a layer of crushed hazelnuts. Repeat this step with the remaining cake layers.
- Then, frost the whole cake with chocolate ganache and smooth it.
- Pour chocolate drip (see notes) on the cake to create a drip effect. Add crushed hazelnuts around the bottom of the cake.
- Finally, top the cake with Ferrero Rocher and chocolate ganache and add crushed hazelnuts to the center.
Notes
- Chocolate Drip: There are several ways to make a chocolate drip, but I always like to use the easiest method. Add 100 g of dark chocolate to a medium-sized bowl with 2-3 teaspoon of oil. Heat in the microwave for 30 second intervals stirring in between until liquid. Leave to cool.
- Hazelnuts: Ferrero Rocher includes roasted hazelnuts. You can either buy roasted hazelnuts or raw hazelnuts and roast them yourself. Crush 2 cups of hazelnuts and set aside for later.
- OPTIONAL: If you want to add more moisture to the cake then heat a 1:1 ratio of water and sugar in a saucepan to create a syrup. Bring to a boil, simmer for 10 minutes and leave to cool.
Nutrition
Serving: 202g | Calories: 782kcal | Carbohydrates: 81.56g | Protein: 11.45g | Fat: 46.13g | Saturated Fat: 26.676g | Monounsaturated Fat: 14.005g | Trans Fat: 0.067g | Cholesterol: 176mg | Sodium: 402mg | Potassium: 674mg | Fiber: 5g | Sugar: 54.4g | Vitamin A: 981IU | Vitamin C: 0.2mg | Calcium: 228mg | Iron: 6.66mg