Who else thinks Fererro Rocher could be the ultimate chocolate treat? They have everything I love in a sweet - nutty, chocolate, crunchy and smooth - all in one delicions bite.
If you can stop yourself from eating a box, then this cake is an excellent way to use the chocolates. It’s also super easy to make as most of the ingredients go into one bowl at the same time to be beaten into a batter. Go on, give it a go!
- 16 Ferrero Rocher chocolates, lightly crushed
- 170g butter, room temperature
- 250g caster sugar
- 4 large free range eggs
- 200ml buttermilk
- 230g self-raising flour, sifted
- 150ml double cream
- 150g good quality dark chocolate, 70% cocoa solids
- 50g toasted hazelnuts, lightly crushed
- Preheat oven to 170C fan / 180C regular. Lightly grease a 24cm springform cake tin and line the base with parchment paper.
- To crush the Ferrero Rocher, unwrap and place into a ziplock bag then lightly bash with a rolling pin. Don’t make the crumb too fine, good to have a few chunks in there.
- Add all other cake ingredients to a large bowl then beat with an electric mixer on high spped until everything is well combined into a smooth batter.
- Add the bashed Ferrero and lightly fold into the batter with a spatula or large spoon. Tip into the prepared cake tin and bake in the preheated oven for 45-55 mins. A skewer inserted should come out clean and the cake golden brown on top.
- Transfer tin to a rack to cool for at least 45mins before removing carefully from the tin.
- For the ganache, put the cream and chocolate in a heatproof bowl over a pan of simmering water. Be careful not to let the bowl touch the water. Once the chocolate melts and is combined with the cream, remove from the heat and mix a bit more with a spatula.
- Spread the chocolate over the top and sides of the cake using a spatula to smooth over. Transfer to the fridge for approx 15 mins to set before decorating the top with the crushed toasted hazelnuts.