Chocolate, chocolate, chocolate, chocolate, chocolate

There’s a photo on this website of a particular cake. It has Ferrero Rocher on top, and it looks like the kind of cake you want to face plant into, mouth open, and not come up for air until you hit plate.

Oh, so you do know the one I mean? This was a bit of an experiment, and it was clearly a day upon which the chocolate Gods were smiling; that’s one sexy chocolate cake.

It’s even better than it looks; that there, my chocolate loving friends, is two indulgent layers of velvety chocolate sponge, sandwiching a layer of chocolate cheesecake, all of which is slathered in hazelnutty chocolate buttercream, then dusted with chocolate wafers and chopped hazelnuts, and topped with Ferrero Rocher. Do you think I’ve said ‘chocolate’ enough?

For £35, I can recreate this (although I may start charging double; I’ll need to make my own in tandem, for this is the kind of cake you can’t ‘make’ without ‘testing’. A lot), however, if you’d prefer to try this yourself, here is the recipe;

Stretchy pants at the ready, folks.

Ferrero Rocher Indulgent Chocolate Cake

For the Chocolate Sponge

250g Plain Flour

2TBSP cocoa

2TSP Baking Powder

0.5TSP Bicarbonate of Soda

100g Butter

200g Caster Sugar

2TSP Vanilla

2 Large Eggs

175ml buttermilk

1TSP cider (other ‘white’ ) vinegar

2 x 8” square cake tins, greased and lined

  • Preheat oven to 175dgC/Gas Mark 3
  • Sieve together the dry ingredients (Plain Flour, Cocoa, Baking Powder and Bicarbonate of Soda)
  • Cream together the butter and caster sugar until pale and fluffy
  • Add the vanilla to the creamed butter and sugar, and then add the eggs, one at a time, beating well after each addition
  • If it starts to curdle, add a dessert spoon of the dry mixture
  • Fold in the dry ingredients until well combined, and then add the buttermilk and cider vinegar and stir until a smooth batter
  • Separate the batter between the two tins, and bake in the oven for about twenty minutes, until springy on top and a skewer comes out clean


For the Cheesecake Centre

300g full fat soft cheese

100g Nutella

75g Granulated Sugar

2 Large Eggs

60g Soured Cream

100g Melted Milk Chocolate

1 x 8” square tin, greased and lined along the bottom

  • Preheat the oven to 175dgC or Gas Mark 3
  • Fill a shallow, oven-proof dish half full with water and place on the lowest shelf in the oven
  • Beat together the Nutella and cream cheese, then gradually add the sugar
  • Add the eggs one at a time, beating well after each addition
  • Add the soured cream and melted chocolate and stir well
  • Pour the mixture into the prepared tin and put in the oven on the shelf above the water-filled dish
  • Bake for 45 – 50 minutes, till firm but with a very slight wobble (a half-wobble) in the middle.
  • Use a knife to separate the edge from the tin, and then leave to cool in the tin
  • Once cool (at least an hour), cover with Clingfilm and freeze for a minimum of 5 hours (this can be left overnight)
  • Use a hot knife to slide round the side of the cheesecake and separate from the tin. You only need to do this when you’re ready to take it out and layer between the sponges.


For the Filling, Decoration and Assembly

500g Icing Sugar

125g Butter, softened

125g Nutella

100g melted milk chocolate

2TSP Milk (more if needed)

50-100g (depending on preference) Chopped Hazelnuts

10 Café Curls wafers (the kind you’d pop in a Sundae…), crushed

16 Ferrero Rocher

  • Mix up the buttercream. There’s no need to sieve the icing sugar if you make this up in a blender. First add the icing sugar and blend until it looks un-lumpy (yes, that’s the technical term).
  • Add the butter, which must be softened and blend
  • Add the Nutella and blend
  • Add the melted milk chocolate, and blend
  • This should now be a gorgeous, spreadable buttercream, however if it looks a bit stiff, and a teaspoon or two of milk and continue to blend. Keep adding a little bit of milk at a time until you get a silky spread
  • Place one of the sponges on your board, or serving plate, and spread a small amount of the buttercream on top
  • Carefully slide the cheesecake layer out of the tin and place on top of the sponge.
  • Spread a small amount of the butter cream GENTLY on top of the cheesecake, and then place the second sponge on top
  • If necessary, to even out the edges, use a large knife to straighten up the sides (any bits you cut off can be rolled up with leftover buttercream and made into Cake Pops)
  • Spread most of the remaining buttercream over the top and sides of the cake – you don’t need to be too precise here, I think it looks more enticing just slathered on
  • If you like (and you have some patience left) use the remainder of the buttercream to pipe 16 small rosettes on the top of the cake, on which to place Ferrero Rocher
  • Mix together the crushed hazelnuts and wafers, take a handful and press against the butter-creamed sides of the cake, covering as best you can (yes, some of this will fall to the base, scoop this up and reapply).
  • Repeat on each side, and then dust away any that really won’t stick on the cake (you can use these for the cake pops too, if you like!
  • Ta-dah! Cakey goodness. Grab a fork and get stuck in.