For the cake;
- 150g self raising flour
- 100g ground hazlenuts
- 200g golden caster sugar
- 50g cocoa powder
- 200g unsalted butter/Stork
- 4 eggs
- 100g Nutella
For the Nutella ganache;
- 300g Nutella
- 150ml double cream
- Kinder Bueno
- Chopped hazelnuts
Nutella, Ferrero Rocher and Kinder Bueno are three of my all time favourite things. There’s something so delicious about chocolate and hazelnut that’s irresistible to me. Inspired by previous recipes Ferrero Rocher Cake, Peanut Butter & Nutella Cake, and Kinder Bueno Fudge, I wanted to make a cake that encompassed all of these tasty things!
This is a soft chocolate hazelnut flavour sponge, not as light as the original Ferrero Rocher Cake which required all of the air to be incorporated in whisking the eggs with very little flour, but lighter than the Peanut Butter & Nutella Cake which was very rich! Instead, this recipe sits somewhere nicely in the middle. A sponge that it packed with hazelnuts an chocolatey flavour, delicious to eat and would stand up to being covered in sugarpaste if needed.
This cake is also filled with a Nutella ganache made simply with Nutella and cream, and then decorated with lots and lots of Kinder Bueno bars, both in chocolate and white, finished with sprinkled chopped hazelnuts, Kinder bars and a Kinder Bueno pieces for good measure!
Of course, you can take this cake and finish it however you want! Plain and simple with a covering of ganache or buttercream, or extravagantly like I’ve done (I don’t do subtle very well!).
However you decorate it, this cake is perfect for all occasions!
Made in a 7″ round tin using an all-in-one method rather than sandwich tins (however if you want to bake it in sandwich tins I recommend baking for 35-40 minutes) and will last 4-5 days in an airtight container.
Pour into a lined 7″ round tin and bake at 140C for 1 hour 30 mins or until a skewer comes out clean.
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