For my mum’s birthday this year I decided her cake would be based around her favourite chocolates, Ferrero Rocher. I created a chocolate hazelnut cake with a Nutella buttercream and a dark chocolate ganache drip, topped with whole Ferrero Rocher.
As I was creating this cake just for my mum and a couple of other family members I didn’t want this cake to be too big, so if you’re looking to create more of a showstopper for your birthday celebrations then I’d suggest doubling this recipe to create a further two tiers and add some height to this cake! Adding more height to this cake would definitely ensure this cake was an excellent centrepiece for all of your celebrations!
YOU WILL NEED
For the chocolate hazelnut cake:
150g Margarine
150g Caster sugar
3 eggs
115g Self-raising flour
35g Cocoa powder
2tsp Coffee (Optional)
1tsp Hazelnut flavouring
For the Nutella buttercream:
100g Butter
200g Icing sugar
100g Nutella
1tbsp Milk
For the dark chocolate drip:
100g Dark chocolate
75g Double cream
RECIPE
1. Preheat the oven to gas mark 4.
2. Cream together the margarine and sugar and beat in the eggs.
3. Sift in the flour and cocoa powder and fold this into the cake mixture.
4. Mix in the coffee and hazelnut flavouring.
5. Grease and line two circular baking tins and then put even amounts of the cake mixture into each of these and bake for 20-25minutes the cool on cooling racks.
6. To make the butter cream, cream the butter until pale and then slowly add the icing sugar until combined.
7. Mix in the Nutella and milk into the buttercream until smooth.
8. Put the buttercream in between the layers of the cake and then spread a thin layer of buttercream around the whole of the outside of the cake.
9. Refrigerate the cake for 20minutes and then add a further layer of buttercream to the outside of the cake.
10. To make the chocolate drip, put the chocolate in a bowl and put the cream in a saucepan and heat gently until just steaming.
11. Pour the cream onto the chocolate and mix until the chocolate has melted then leave for a couple of minutes to slightly cool.
12. Pour the chocolate drip on to the top of the cake and ease it over the edge of the cake to create the drips, then leave to set.
13. Decorate the top of the cake using any leftover buttercream, Ferrero Rocher and decorations!
My mum really enjoyed her birthday cake and this will definitely be one I bake for her again! I would really love for you to share with us your Ferrero Rocher bakes by tagging us with the hashtag #lydabella.
With love,
Lydabella xoxo
~L Y D A B E L L A~ 