Ferrero Rocher Cake

Amy Massey
by Amy Massey
12 Slices
40 min

It's that time of year where we all allow ourselves to indulge a little more and give into that sweet tooth and nothing says Christmas time quite like a Ferrero Rocher to me. For some reason, despite it being a favourite chocolate of mine, it's something that only seems to make an appearance in our house at this time of year. I made this cake for my dear nanna's birthday recently, as she is also a big fan of the nutty chocolate and it did not disappoint! I'm not the most skilled at cake decorating with icing sugar, so the use of buttercream and ready made chocolates took away a lot of the stress of the decoration but still left it looking really impressive!

A showstopper of a cake that is perfect for the biggest of Ferrero Rocher fans.

Roasted hazelnuts are added to the cake batter to give an extra layer of umami to this cake as well as a denser and rich texture.

Two thin cake layers are baked before being assembled to create the perfect sandwich cake.

Smooth and creamy chocolate hazelnut buttercream is whipped together to sandwich and decorate the cake.

Ferrero Rocher Cake
Recipe details
  • 12  Slices
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients
For the cake
  • 200g caster sugar
  • 200g unsalted butter, softened
  • 4 eggs
  • 150g self raising flour
  • Pinch of salt
  • 50g cocoa powder, sifted
  • 1 tsp vanilla extract
  • 75g roasted hazelnuts, finely chopped
For the buttercream
  • 250g chocolate hazelnut spread
  • 250g unsalted butter, softened
  • 500g powdered icing sugar
To decorate
  • 75g roasted hazelnuts, finely chopped
  • 12 Ferrero Rocher chocolates
Instructions
Heat the oven to 180 degrees celsius and line the base and sides of 2 20cm cake tins with parchment paper.
Beat the butter, sugar and a pinch of salt together with an electric whisk until light and fluffy.
Beat the eggs into the butter and sugar, one at a time.
Fold the flour and sifted cocoa powder into the mixture and then stir in the roasted hazelnuts.
Divide the mixture evenly between the two tins and bake in the centre of the preheated oven for 20-22 minutes until cooked.
Meanwhile, use an electric whisk to beat the sugar, chocolate hazelnut spread and icing sugar together in a large bowl to make the buttercream. Add 2 tbsps of just boiled water if the mixture becomes too stiff.
When the cakes are ready, remove from the oven and leave to cool completely in the cake tins.
Remove the cakes from the tins and turn one of them upside down. Take a third of the buttercream and spread it on top of the upside down cake, on the flat side.
Place the other cake on top, sandwiching the two cake halves together.
Put 2 tbsps of the buttercream into a piping bag with a star nozzle.
Spread the remaining buttercream evenly all over the top and sides of the sandwiches cake.
Press the chopped hazelnuts around the edge of the cake.
Pipe 12 stars of buttercream using the piping bag on top of the cake, around the outside, like a clock face.
Place a Ferrero Rocher chocolate on top of each buttercream star.
Place on the fridge for at least 30 minutes to allow to buttercream to set before slicing and serving.
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