Ferrero Rocher Cake
2 Layers of chocolate cake with a buttercream centre, topped with belgian chocolate drizzle, chopped hazelnuts and Ferrero Rochers.
Sunday evening, I went to visit my brother, sister in law, niece and nephew, and see their gorgeous new house they bought quite recently.
Because we all work and have other commitments it’s really difficult to all get together at once so we only managed a visit after my brother finished work at half past 4.
We had such a good time…
Apart from my 1 year old trying to grind a chocolate hobnob into the brand new, light grey living room carpet before going on to attempt to drink my brothers lager, but we’ll pretend all that didn’t happen…
We had a takeaway and a catch up, and the time just flew!
My boy also managed to get chocolate hand prints on the patio doors but we won’t talk about that one either.
It was just a lovely, family evening.
I couldn’t go empty handed, I spent the morning baking a cake to take with us. I remembered my brother was always a big fan of Ferrero rochers (not that he’s a complete chocolate snob or anything) and skittles… but to me, skittles and chocolate cake are only to be enjoyed separately.
Don’t refer back to that comment when one day I turn up with this massive multicoloured skittles cake like, ‘here you go! Taste the rainbow!’ – because let’s face it, I probably will.
So a Ferrero Rocher Cake it had to be!
With Valentine’s Day only a couple of days away, the shops are full of Ferrero rochers, and they have some great offers on, so it came at the perfect time!
If you fancy giving it a go, I would recommend having more ferrero rochers than you need, just in case anything goes wrong. A chocolate thief always turns up in your kitchen once the lid is open. Remember, you can’t trust anyone.
Here’s how I made my Ferrero Rocher Cake
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8 oz caster sugar
8 oz margarine
8 oz self raising flour
2 heaped table spoons cocoa powder
Top and filling
15 oz icing sugar
7 oz margarine (I use stork)
2 heaped table spoons cocoa powder
chocolate sauce (I use Tesco finest Belgian chocolate sauce)
12 Ferrero Rochers
Gold edible spray (I’ve linked the one I used below)
What you’ll need to make this Ferrero Rocher Cake
2 cake tins
Electric hand whisk
large drop flower nozzle
To prepare, set oven at 180 degrees C and grease and line 2 standard cake tins with greaseproof paper.
1. Using an electric whisk or food processor, mix together the margarine and sugar until light and fluffy
2. Add the eggs one by one, mixing each time until combined.
3. Add flour half at a time and mix until combined.
4. Split the mixture into both cake tins.
Tip – it’s not necessary to level the mixture out, however I like to do this so I can see more clearly that I have an even amount in both tins.
5. Place both tins on the middle shelf and bake for approximately 25 minutes.
Tip – keep checking through the window of the oven, do not open the oven door until you think it’s ready, because this will cause the cake to sink in the middle.
6. Once the cake looks ready, risen and golden on top, open the oven door and press on the centre. If it springs back up when you take your finger away, the cake is ready and you can remove it from the oven. If a finger print is left, the cake needs a little longer.
7. When you know the cake is ready, remove from the oven.
8. Turn the cakes onto a cooling rack and leave to cool completely.
To decorate and fill
1. Using an electric whisk, whisk together the icing sugar, cocoa powder and margarine until a smooth paste is formed.
Tip – I find it easiest to add all of the margarine to the bowl and then half of the icing at a time. Otherwise you just get this massive puff of powder everywhere, last time I did this all at once I turned round to see my one year old in his high chair and thought Casper had just arrived!
2. Cover the top of both of your cakes with a coating of the chocolate buttercream. Flatten with a pallet knife or you can carefully use a non-serated knife or spoon if you don’t have a pallet knife.
3. Heat the chocolate sauce in the microwave for around 15 seconds until it turns completely to liquid, before using a spoon to drizzle the sauce all the way across the cake in a side to side motion.
4.Place the chocolate buttercream mixture in a piping bag with a large drop flower nozzle.
5. Test on a piece of greaseproof paper before going on to create 12 swirls of icing around the outside of the cake, all touching, using your piping bag.
tip – I find it easier to firstly place swirls at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock, and then placing two swirls between each. This way, it will look more even, and you will then get 12 even slices out of your cake.
7. Take your gold spray, and very carefully spray your swirls until they are all gold and shiny.
8. Complete by placing a Ferrero Rocher on top of each swirl.
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If you like this Ferrero Rocher Cake, you may also like my Terry’s chocolate orange cake. Click here for the recipe.