Saturday, 21 March 2015

Ferrero Rocher & Nutella Cake

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!
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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
For decoration:
  • 300g ASDA chocolatey cake topping
  • 1 Small pack white chocolate chips
  • Chopped roasted hazlenuts
  • Ferrero Rocher chocolates

Method: 

For the cake:
  1. Heat the oven to 180°C. Grease 4x 18cm round tins with a little margarine.
  2. 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.
  3. 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.
  4. Leave the cakes until completely cool before decorating.

For the Nutella buttercream:
  1. 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.
  2. Add the vanilla and then beat on high for about 20 seconds to lighten the frosting.
  3. Add cream/milk, one tablespoon at a time until the buttercream is able to hold its shape
  4. Add pinch of salt and whip on high for a final 20 seconds.

For the decoration:
  1. Layer the four cakes with a generous helping of the Nutella buttecream between each layer, leaving the top plain.
  2. Melt the chocolatey cake topping. Once melted, remove from the bain marie and leave until mostly cooled.
  3. Pour the chocolate evenly over the entire surface of the cake and allow it to run down the sides to create a drizzle effect.
  4. Melt the white chocolate also using a bain-marie and drizzle this over the dark chocolate layer.
  5. Sprinkle the chocolate with hazelnuts all over the surface of the cake.
  6. Leave the chocolate to set, then pipe the remaining buttercream into small swirls around the edge of the cake.
  7. 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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