Ferrero Rocher Cake
Ingredients
**For the Cake:**
- 300g self-raising flour
- 225g caster sugar
- 225g light brown sugar
- 225g unsalted butter, softened
- 4 large eggs
- 200ml whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
**For the Nutella Filling:**
- 300g Nutella (or hazelnut spread)
**For the Frosting:**
- 200g unsalted butter, softened
- 400g icing sugar
- 100g cocoa powder
- 100g Nutella
- 2-3 tbsp milk (as needed)
**For Decoration:**
- Ferrero Rocher chocolates
- Chopped hazelnuts (optional)
Instructions
1. **Preheat the Oven:** Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
2. **Make the Cake Batter:**
- In a large mixing bowl, cream together the softened butter, caster sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the self-raising flour and salt, alternating with the milk. Mix until just combined.
3. **Bake the Cakes:**
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. **Assemble the Cake:**
- Once cooled, place one cake layer on a serving plate. Spread a layer of Nutella over the top.
- Place the second layer on top and press down gently.
5. **Make the Frosting:**
- In a bowl, beat the softened butter until creamy. Gradually add the icing sugar and cocoa powder, mixing until smooth.
- Add the Nutella and mix well. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
6. **Frost the Cake:**
- Spread the frosting evenly over the top and sides of the cake.
- Decorate with Ferrero Rocher chocolates and chopped hazelnuts, if using.
Slice and enjoy 😉