Ferrero Rocher and Nutella cheesecake cake
This one is for all lovers of Nutella and Ferrero Rocher! If you’re looking a way to really impress your guests, this cake is the perfect way to go.
Brought to you by Forever Baking
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30 mins mins
For the cheesecake
- 2x 280g full-fat Philadelphia cream cheese
- 300g Nutella
- 100g icing sugar
- 1tsp vanilla bean extract
- 300ml Double Cream
- 12 Ferrero Rocher, chopped up
For the decoration
- 7 Ferrero Rocher
- 50g finely chopped hazelnuts
- 100g dark chocolate, melted
- 150ml double cream
For the chocolate cake
- 200g caster sugar
- 200g soften butter
- 4 eggs
- 200g self rasing flour
- 1tsp baking powder
- 2tbsp milk
For the buttercream
- 300g unsalted butter, softened
- 600g icing icing sugar, sifted
- 2tsp vanilla extract
- 400g Nutella or other chocolate hazelnut spread
- 3-4tbsp milk
With an electric stand mixer with the whisk attachment whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth. Then pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more.
Fold through the chopped up Ferrero Rocher and spread the mixture evenly in a tin. Chill in the fridge for at least 5-6 hours, but preferably overnight.
Heat oven to 190C. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn out onto a cooling rack and leave to cool completely.
In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing
Now add the Nutella and cream and beat until combined.
First of all you need to tip your chocolate cakes so you have a flat top and bottom. Use Tala’s cake leveller. Take a cake board and place your first cooled chocolate cake on it, using Tala’s cake lifter. Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatula knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place in the fridge to set.
Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of the patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design
Now you need to heat the double cream in the microwave for one minute. then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top of the cake and allow it to drizzle down the sides. Use the Nutella buttercream you put to the side to pipe swirls. You can use the Pink Queen icing bag set, The Icing bag set or the dual icing bag set depending of the the type of swirl you want
Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl.
Last updated 2 months ago
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