I know this yet another recipe that involves Nutella, although personally I think there is no such thing as too much Nutella! I promise the next recipe won't involve Nutella, or even chocolate!
This recipe came about after I saw almost a million (not quite that many, but a lot) of people sharing a Ferrero Rocher cake recipe. It is a great recipe, however I thought it more suited to those who had more than a little baking experience. It's based on a hazelnut meringue cake, which can be a little tricky if you don't know what you're doing. I wanted to come up with something suitable for even a completely novice baker, but just as impressive as the original. It's quick to make too, which is great because I think most of us are pressed for time at this time of year!
The recipe calls for chopped Hazelnuts,I buy them in a 100g bag (the recipe uses a total of 100g in the different components) and they come pre-roasted which is a huge time saver. I've found them in Sainsbury's, but I'm sure other supermarkets also sell them. If you can find them then of course you can roast and chop them yourself. For the wafers in the filling I used Continental Fan Wafers I love their slightly caramelised flavour and they seem slightly crispier than ordinary wafers, but they would also work too. Most supermarkets tend to stock them near the freezer section by the ice cream, or in the home baking section.
Ferrero Rocher Cake
For the Cake:
175g Self Rasing Flour
30g Cocoa Powder
1 Tsp Bicarbonate Soda
2 Eggs, beaten
150ml Sunflower Oil
150ml Whole or Semi Skimmed Milk
2 Tbsp Golden Syrup
30g Chopped Roasted Hazelnuts
For the Filling:
150g Nutella (or other chocolate Hazelnut spread)
8 single or 4 double Fan Wafers
40g Chopped Roasted Hzelnuts
For the Icing:
75g Butter, softened but not melted
100g Nutella
150g Icing Sugar
45g Cocoa Powder
4 Tbsp Milk
To decorate:
30g chopped Hazelnuts
8 Ferrero Rocher
Preheat the oven to 140 fan. Grease and line either a deep 6 inch cake tin or an 8 inch cake tin (a 6 inch tin wil give you a smaller deeper cake, an 8 inch will give a wider shallower cake. You could also use a 7 inch tin if you wanted too - this cake is pretty versatile!)
In a mixing bowl add all of the cake ingredients, except the Hazelnuts, into a medium to large mixing bowl. Use a whisk or wooden spoon to combine, making sure no lumps remain. Add in the hazelnuts, mix breofly to distribute through the mixture. Pour into the prepared tin and bake forapproximately 40 minutes. Timing will depend on your oven. Check after 30 minutes, it may take up to 50. A skewer will come out clean when inserted into centre of the cake. Cool in the tin for 5 minutes before turning out into a wire rack to cool completely.
Make the filling by first crushing the wafers into small pieces. Not too small you want some crunch, a similar size to the chopped hazelnuts. Add the wafers, nuts and nutella to a bowl and mix to combine.
Next make the icing by mixing the butter, nutella and milk togther. Then add the cocoa powder and icing sugar a little at a time until thoroughly combined. An electric mixer or whisk helps here, but not entirely necessary if you don't have one, it will just require a little more elbow grease! You're looking for a spreadable consistency. If it looks too thick add a little more milk, to runny add some more icing sugar and cocoa.
Once the cake is completely cooled it is ready to assemble. Place the cake on your chosen serving plate or stand. It may help to secure it with a little icing so it stays in place. Make a horizontal cut about half way through the cake to give 2 layers. Remove the top layer and set aside.
Spread all of the filling mixture on the bottom layer of the cake and spread evenly all the way to edges. Replace the top layer.
Spread the icing all over the outside of the cake. It doesn't matter if you start with the sides or the top, whichever you find easiest. There really is no need to be perfect here if you don't want to. A rustic finish is just as a attractive as a perfect one! You can at this point pipe 8 swirls around the top edge, but again it's not completely necessary. Sprinkle the remaining nuts over the top of the cake and place the Ferrero Rocher on the swirls if you have made them, or dot them around the top edge however you like!
Done. Enjoy!
Hope you all have a great Christmas!
