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    Home » Recipes

    5th July 2021 Desserts and Baking

    Home » Recipes

    Ferrero Rocher Cake

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    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 with chopped hazelnuts and ferrero rocher on top
     

    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.

    I then top it with more Nutella, chopped roasted Hazelnuts and Ferrero Rocher.

    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. 

    eggs and sugar in a bowl

    Add nutella, oil, milk and salt and mix together on medium high till emulsified.

    Nutella being stirred into batter in bowl

    Milk and oil being stirred in bowl with wooden spoon

    Mix in cocoa, flour, baking powder and bicarbonate of soda.

    Flour and cocoa added to bowl

    Stir in the coffee, chocolate chips and hazelnuts.

    Chocolate chips being stirred into batter

    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.

    Nuts and Nutella added to top of cake

    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 Nutella Recipes

    Nutella Triple Chocolate Cookie Dough

    Nutella Pizza

    Nutella Cheesecake

    Nutella Tiramisu

    Nutella Cookies

    Nutella Bread

    Nutella cheesecake cups

    More Chocolate Cake Recipes

    Blood Orange Chocolate Cake

    Fudgy Chocolate Cake

    Hot Chocolate Mug Cake

    Chocolate Tray Bake

    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 with chopped hazelnuts and ferrero rocher on top
    5 from 1 vote
    Print

    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.

    Course Baking, Baking/Dessert
    Cuisine American, british
    Keyword Fererro rocher cake, Nutella cake
    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Servings 10
    Calories 343 kcal
    Author Safira

    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

    1. Preheat oven to 180 C/gm 4.

    2. Grease and line a 20cm round tin with baking paper.

    3. Mix both sugars and eggs for 1 minute.

    4. Add nutella, oil, milk and salt and mix together on medium high till emulsified.

    5. Mix in cocoa, flour, baking powder and bicarbonate of soda.

    6. Stir in the coffee, chocolate chips and hazelnuts.

    7. Bake for 45 - 60 minutes. Allow to cool for 30 minutes, then remove from tin.

    8. Melt Nutella in microwave for 30 second bursts.

    9. 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.
    Nutrition Facts
    Ferrero Rocher Cake
    Amount Per Serving
    Calories 343 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 8g
    Cholesterol 18mg6%
    Sodium 234mg10%
    Potassium 165mg5%
    Carbohydrates 42g14%
    Fiber 3g13%
    Sugar 28g31%
    Protein 4g8%
    Vitamin A 44IU1%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
     

     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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