Ferrero Rocher Chocolate Cake is a delicious, mouth-watering cake made with chocolate sponge, filled with a cream cheese chocolate ferrero rocher filling and topped with chocolate ganache. This is a soft, sinfully delicious cake recipe. You can use this moist chocolate cake as a basic sponge cake for birthdays, anniversaries, or for any other special occasion. Well, I made this cake for my wedding anniversary. Umm…delicious…. It is best to make the sponge cake the previous day as you will be able to cut it into slices much easier and do the frosting.
Still haven’t decided what to make for a special occasion such as a birthday or anniversary? How about you give this amazing ferrero rocher chocolate cake a try !
Ingredients
For Chocolate Sponge Cake:
- 150 gms. Butter
- 200 ml Milk
- 6 large Eggs
- 320 gms. Sugar
- 1 tsp. Vanilla Essence
- ½ tsp. Salt
- 270 gms. All-purpose flour
- 50 gms. Cocoa powder
- 2 tbsp. Baking powder
For Chocolate Cream Cheese Nutella Buttercream:
- 250 gms. Unsalted butter
- 300 gms. Cream cheese
- 100 gms. Sifted cocoa powder
- 250 gms. Icing sugar
- 50 gms. Heavy whipping cream
- 1 tbsp. pure Vanilla extract
- A pinch of Salt
- 80 gms. Nutella
- 7 Ferrero Rocher chocolates, crushed
For Chocolate ganache:
- 125 gms. Chocolate
- 125 gms. Heavy cream
- Ferrero Rocher Chocolates, Kit Kat, Maltesers etc., for decoration
For Sugar Syrup:
- ½ cup Sugar
- ½ cup Water
- 1 tbsp. Lemon juice
Method
For the chocolate sponge cake:
- Preheat oven to 160 degrees Celsius and then grease a 20cm round cake tin and line the base with baking paper.
- Add butter (maintained at room temperature), eggs and sugar and beat well.
- Sift cocoa, salt, flour and baking powder together.
- Fold sifted ingredients and essence into egg mixture.
- Pour milk and mix well to get the desired consistency. Finally add vanilla essence.
- Pour mixture into prepared pan and bake for 45 minutes or until cake springs back when lightly touched.
- Leave in tin for 5 minutes before turning out onto wire rack.
- Yummy chocolate sponge cake is ready!!
- Prepare the chocolate sponge cake, preferably the previous day.
- Else once it is fully cooled, cut it into two equal slices and wet them with some syrup. If you are making it from scratch boil the sugar with water for 5 minutes and add the lemon juice. Set aside to cool.
To Prepare the frosting:
- Cut the butter into smaller pieces. Beat the butter for 1-2 minutes until it is slightly softened.
- Then add the cream cheese and cream them together for 2-3 minutes until they are fluffy and free of lumps. Scrape down the bowl occasionally.
- Add the cocoa powder and vanilla extract and beat until well combined.
- Next, add the heavy cream and the icing sugar and beat for a minute until completely smooth. Mix in the Nutella.
- Reserve half of the frosting to add it on top and in the remaining mix in the crushed Ferrero Rocher chocolates.
- Put the sponge in the platter, place the outer rim again and spread the frosting within the two layers. Refrigerate the cake and remaining frosting for half an hour.
- Remove the rim from the cake and add the frosting on top and on the side.
- Prepare the Ganache and when it cools, add it on top, letting it drip to the sides.
- Decorate with the Ferrero Rocher chocolates, Kit Kat, Maltesers or any other chocolates of your choice.
- Enjoy this deliciousness with friends and family.
