This
is a cake I made for another friend’s 21st. She is a huge fan on
Nutella, so what better way to celebrate her birthday than with this chocolate
hazelnut cake, combining both Nutella and Ferrero Rochers in one!
~
Ferrero Rocher & Nutella Cake
You will need:
For the cake:
- 350g margarine
- 350g caster sugar
- 6 large eggs
- 300g self-raising flour, sifted
- 100g of cocoa, sifted
- 2tsp baking powder
- 2tsp vanilla extract
- Pinch of salt
For
the Nutella buttercream:
(I used a recipe I found online and love! It’s also really simple
to make and the cup measurements make it really quick to put together)
- 1 cup unsalted butter, softened
- 3½ – 4 cups icing sugar, sifted
- ½ cup Nutella
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream or whole milk
- Pinch of salt
- 300g ASDA chocolatey cake topping
- 1 Small pack white chocolate chips
- Chopped roasted hazlenuts
- Ferrero Rocher chocolates
Method:
For
the cake:
- Heat the oven to 180°C. Grease 4x 18cm round tins with a little margarine.
- Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined.
- Spoon the mixture into the tins and bake for 35-40 minutes. A skewer to the centre of the cakes should be pulled out clean.
- Leave the cakes until completely cool before decorating.
For
the Nutella buttercream:
- Cream together the butter with half a cup of icing sugar at a time until fully incorporated. After each cup of sugar has been added, add Nutella 1 tablespoon at a time.
- Add the vanilla and then beat on high for about 20 seconds to lighten the frosting.
- Add cream/milk, one tablespoon at a time until the buttercream is able to hold its shape
- Add pinch of salt and whip on high for a final 20 seconds.
For the decoration:
- Layer the four cakes with a generous helping of the Nutella buttecream between each layer, leaving the top plain.
- Melt the chocolatey cake topping. Once melted, remove from the bain marie and leave until mostly cooled.
- Pour the chocolate evenly over the entire surface of the cake and allow it to run down the sides to create a drizzle effect.
- Melt the white chocolate also using a bain-marie and drizzle this over the dark chocolate layer.
- Sprinkle the chocolate with hazelnuts all over the surface of the cake.
- Leave the chocolate to set, then pipe the remaining buttercream into small swirls around the edge of the cake.
- Press an entire Ferrero Rocher into each buttcream swirl.
Now the cake is complete, full of
chocolate and hazelnut goodness!
Love,
Chloe xx
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