With all the candy and chocolate eating during Easter, I reckon a Ferrero Rocher Chocolate cake is a must. Especially since it’s a no fuss, very simple cake with delicious results. The cake has a chocolate hazelnut flavour which is probably a match made in heaven!
The Nutella frosting is so delightful that you could just keep eating it by the spoonful. It’s a rich cake so a small slice goes a long way.
Happy Easter to you and your families. Hope you enjoy the long weekend with amazing food and company.
If you love Ferrero Rocher cakes, dont forget to checout this Ferreo Rocher Mousse Cake
Ferrero Rocher Chocolate Cake
Makes a 7 inch round cake
Cake
160 g unsalted butter, room temperature
1 and 1/2 cups brown sugar
3/4 cup milk
1/2 cup cocoa powder
1/2 tsp bicarbonate soda
1 cup self-raising flour
1/4 cup hazelnut meal (ground hazelnuts)
3 eggs, lightly whisked
Ferrero Rocher chocolates, to decorate
Extra hazelnut meal, to decorate
Nutella Frosting
120 g cream cheese, room temperature
60 g unsalted butter, room temperature
1/4 cup Nutella
1/2 tsp vanilla extract
1 cup icing sugar
2 tbsp Dutch processed cocoa powder
To make the cake : Preheat oven to 180 degrees C. Grease the base and sides and line the base of a 7inch round baking pan.
In a large saucepan, place the butter, sugar, milk, cocoa powder and bicarbonate soda and cook over low heat until butter has melted and mixture is smooth.
Remove from heat and leave aside for 10 minutes to cool.
Add the flour and hazelnut meal. Mix. Add the eggs and mix till incorporated.
Pour the mixture into the prepared pan. Bake for 69-75 mins or until a skewer inserted in the middle of a cake comes out clean.
Remove from oven. Leave aside for 10 minutes. Run a blunt knife around the sides to loosen the cake, then turn onto a wire rack to cool. Once cool, decorate with Nutella frosting. Sprinkle hazelnut meal. Top with Ferrero Rocher chocolates.
To make the frosting : Beat the cream cheese and butter until smooth. Add the Nutella and vanilla, beat until just incorporated. Add the sugar and cocoa powder, a little at a time until well combined and frosting is smooth.
