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.
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
Calories: 343kcalCarbohydrates: 42gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 18mgSodium: 234mgPotassium: 165mgFiber: 3gSugar: 28gVitamin A: 44IUCalcium: 64mgIron: 2mg
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