Ferrero Rocher Drip Cake!
A delicious Ferrero Rocher Drip cake with four layers, Nutella buttercream, chocolate ganache and more!
- Prep time
- 1 hr
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 325 g unsalted butter ((room temp))
- 325 g light brown soft sugar
- 265 g self-raising flour
- 60 g cocoa powder
- 6 medium eggs
- 1 tsp vanilla extract
- 200 g dark chocolate
- 150 g milk chocolate
- 300 ml double cream
- 300 g unsalted butter ((room temp))
- 600 g icing sugar
- 100 g nutella
- 50 g dark chocolate
- 50 g milk chocolate
- 100 ml double cream
- gold food paint
- 12 ferrero rocher
- 200 g chopped hazelnuts
Instructions
- 1
Preheat your oven to 170C/150C Fan, and line two 6" deep cake tins with parchment paper.
- 2
Add the unsalted butter and light brown sugar to a bowl, and beat until light and fluffy.
- 3
Add in the self raising flour, eggs, cocoa powder and vanilla extract and beat again until a lovely smooth cake mixture is formed.
- 4
Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)
- 5
Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
- 6
Add the the dark chocolate and milk chocolate to a large bowl.
- 7
Add the cream to a pan and heat until just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
- 8
Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!
- 9
You can also whip the ganache with an electric whisk to make it lighter and more mousse like.
- 10
Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.
- 11
Add in your icing sugar a little at a time and beat fully until its light and fluffy.
- 12
Add the nutella and beat again until smooth.
- 13
Level the cakes off if necessary. Split the two cakes into two so you have four layers in total
- 14
Add your first cake to a cake board or flat serving plate and secure with a small amount of buttercream.
- 15
Spread some buttercream onto the first layer, sprinkle on some chopped hazelnuts and add the second sponge. Repeat until you reach the top layer of cake.
- 16
Spread some buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
- 17
Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper.
- 18
Once the ganache is on, refrigerate the cakes for another 30 minutes.
- 19
Once set, flick some gold food paint onto the sides of the cake.
- 20
Add the the dark chocolate, milk chocolate and double cream to a jug and melt until smooth.
- 21
Using a small piping bag or spoon, drip this down the sides of the cake. Top the cake with the Ferrero Rocher and rest of the chopped hazelnuts.