This Ferrero Rocher Cake is an easy to make cake, topped with Nutella and roasted hazelnuts. A really simple, fudgy and delicious chocolate and nut cake. This cake is made in a single layer and it is so rich and decadent. I could have made a layered version but I wanted to make a fuss free cake for people like me, who don't always have time for long recipes.
Ferrero Rocher Cake
This Ferrero Rocher Cake is made with a really simple cake batter, mixed up in just a few minutes with the creaming together of brown sugar and eggs and then nutella, milk and oil are added. This then has to be mixed till emulsified before dry ingredients are added. The added Nutella in the batter makes for that extra chocolatey hazelnut Ferrero Rocher flavour.
Ingredients needed for Ferrero Rocher Cake
I wanted to make sure all the elements of a true Ferrero came through in this recipe so this cake is packed with chocolate and hazelnut flavour.
Light Brown Sugar
Caster Sugar
Eggs
Nutella
Oil
Milk
Salt
Cocoa
Plain Flour
Baking Powder
Bicarbonate of Soda
Coffee
Chocolate Chips
Hazelnuts
Ferreo Rocher
How to make Ferrero Rocher cake
Preheat oven to 180 C/gm 4.
Line a 20cm tin with baking paper.
Mix sugars and eggs for 1 minutes.
Add nutella, oil, milk and salt and mix together on medium high till emulsified.
Mix in cocoa, flour, baking powder and bicarbonate of soda.
Stir in the coffee, chocolate chips and hazelnuts.
Bake for 40 - 60 minutes.
Melt Nutella in microwave for 30 second bursts.
Once cake is cool. spread Nutella on top and top with Hazelnuts and Ferrero Rocher.
To make Nutella Icing instead
To make an icing instead of just using melted Nutella, simply make an icing with double the amount of Nutella to Unsalted Butter and Icing Sugar.Stir in a little boiling water to soften if needed.
How to melt Nutella
Nutella is simple to warm gently in the microwave (just 20 seconds or so). I like to warm it gently like this before mixing into the cake batter. It makes it far easier to combine with the cake batter. Just make sure you remove any foil from around the rim of the jar to avoid parks flying.
Notes and tips for making this cake:
- This recipe can also be made in a 900g/2lb loaf tin. It will likely need to be baked for a little longer - up to 1 hour 10 minutes.
- Be sure to line the tin with baking paper so that the cake comes out easily or use a tin liner.
- The baking time may vary by up to 15 minutes either way depending on your oven so just check the cake at 45 minutes onwards.
- You can use hazelnut flour in place of plain flour or use half of each.
- The recipe also work in two 20cm tins. For three tins, 1.5 x the recipe. The layers will be slightly thinner, so you will need to reduce the baking time.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in cling film, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The coffee enhances the flavour of the chocolate but you can use boiling water instead.
- This cake keeps well at room temperature in an airtight container for up to 3 days.
More Chocolate Cake Recipes
if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Ferrero Rocher Cake
This Ferrero Rocher Cake is an easy to make cake, topped with Nutella and roasted hazelnuts. A really simple, fudgy and delicious chocolate and nut cake. This cake is made in a single layer and it is so rich and decadent.
Ingredients
- 250 g Caster or Granulated Sugar
- 50 g Light Brown Sugar
- 2 Eggs
- 320 g Nutella
- 240 ml Oil
- 240 ml Milk Full Fat
- 1 tsp Salt
- 80 g Cocoa Powder
- 260 g Plain Flour
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 120 ml Coffee
- 100 g Chocolate Chips
- 60 g Roasted chopped Hazlenuts
- 8 - 10 Ferrero Rocher
Instructions
-
Preheat oven to 180 C/gm 4.
-
Grease and line a 20cm round tin with baking paper.
-
Mix both sugars and eggs for 1 minute.
-
Add nutella, oil, milk and salt and mix together on medium high till emulsified.
-
Mix in cocoa, flour, baking powder and bicarbonate of soda.
-
Stir in the coffee, chocolate chips and hazelnuts.
-
Bake for 45 - 60 minutes. Allow to cool for 30 minutes, then remove from tin.
-
Melt Nutella in microwave for 30 second bursts.
-
Once cake is cool. spread Nutella on top and top with Hazelnuts and Ferrero Rocher.
Recipe Notes
Notes and tips for making this cake:
- This recipe can also be made in a 900g/2lb loaf tin. It will likely need to be baked for a little longer - up to 1 hour 10 minutes.
- Be sure to line the tin with baking paper so that the cake comes out easily or use a tin liner.
- The baking time may vary by up to 15 minutes either way depending on your oven so just check the cake at 45 minutes onwards.
- You can use hazelnut flour in place of plain flour or use half of each.
- The recipe also work in two 20cm tins. For three tins, 1.5 x the recipe. The layers will be slightly thinner, so you will need to reduce the baking time.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in cling film, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The coffee enhances the flavour of the chocolate but you can use boiling water instead.
- This cake keeps well at room temperature in an airtight container for up to 3 days.
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