Ferrero Rocher Cake Recipe

Ingredients

For the cake

225g unsalted butter

225g Nutella

450g caster sugar

9 eggs

2 tsp vanilla essence

375g self-raising flour

75g cocoa powder

2 tsp baking powder

For the buttercream

300g icing sugar

225g unsalted butter, softened

600g Nutella

Step 1: Preheat the oven to 170° C

Step 2: Cream together the butter, Nutella, and caster sugar for the cake

Step 3: Next, add the eggs and vanilla extract and whisk until combined

Step 4: Add the sieved flour, cocoa powder, and baking powder and fold together with a spatula

Step 5: Separate the cake into 3 20cm tins and bake for 25-30 minutes

Step 6: While the cakes are baking, cream together the icing sugar, unsalted butter and Nutella until a buttercream forms

Step 7: Once the cakes are cooked and cooled, stack the three cakes on top of each other with a layer of buttercream between each cake

Step 8: Pipe 8 swirls onto the top of the cake and top each swirl with a Ferrero Rocher

Step 9: Finally, add some chopped hazelnuts to the middle of the cake and serve