Ferrero rocher cake

​Hey guys today I’m going to share a recipe with you that I made on Christmas Eve!

Ingredients

5 eggs

300 gr self raising flour

25 gr cocoa powder

200 ml sunflower oil

80 ml milk

350 g sugar

pinch of salt

butter to grease your tin

Chocolate buttercream

250g butter

3 tablespoons Nutella

150 g dark chocolate (melted)

60 g powdered sugar

Topping

1 cup Ferrero Rocher (16 pieces)
Preparation

Preheat oven to 180 degrees. Mix the flour, cocoa powder and salt in a bowl. In another bowl, combine the milk, oil and sugar. Then whisk the eggs one at a time through the wet ingredients with a mixer. Fold the wet mixture into the dry ingredients. Mix until there are no more lumps. Grease the tin (I used one with 25 diameter) with a little butter and pour the batter into it.

Bake the cake in 60 minutes. Check with a toothpick if it is cooked properly, it may be that he has a few more minutes in the oven. Meanwhile, make the butter cream. 

Mix the butter with the melted chocolate to cream. Mix the icing sugar and also the Nutella through. Save as long in the refrigerator. 

Remove the cake from the oven and let cool. Then cut it with a big (bread) knife horizontally in half and pull it off the top.
Spread the lower half by about one half of the chocolate cream butter. If the buttercream have hardened in the fridge you can heat it slightly. Place the top half of the cake back on and spread the top and sides with the butter cream. Decorate the top of the cake with Ferrero Rocher balls. Keep the cake in a cool, dry place.

I hope you enjoyed this one as much as I enjoyed making it! I’m sorry that I didn’t post anything for 2 weeks due my exams!

Xxx L.

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