Chocolate & Ferrero Rocher

Today’s recipe for for triple chocolate cake with Ferraro Rocher chocolates. These cakes have a chocolate butter cream filling and are topped with a decadent chocolate ganash.


  • 1/4c cocoa powder
  • 3/4c hot water
  • 3 eggs
  • 125g butter
  • 3/4c sugar
  • 150mls milk
  • 1 1/2 c sr flour
  • vanilla essence
  • 8 Ferrero Rochere chocolates


Dissolve the cocoa powder in the hot water in a small bowl and set aside to cool down. In a stand mixer, beat the butter and the sugar until creamy. Add the cold cocoa mixture. Add the eggs one at a time. Add a teaspoon of vanilla essence to the milk and add alternatively with the flour, mixing well. Cut the chocolates up into small pieces and fold into the cake batter. Spoon into lined cupcake tin and bake in a moderate oven (about 180c) for 20-25 minutes or until cooked. Leave to cool in the tins for 5-10 minutes before turning out to cool completely on a wire rack. Once cool, cut holes in the centres with a knife or use a coring tool.

Chocolate Butter Cream Filling:

  • 125g butter
  • 1 1/2 c icing sugar
  • 2 tbls cocoa
  • 2 tbls milk
  • 4 Ferrero Rocher chocolates


Sift the icing sugar & cocoa together into a bowl. Add the milk and the softened butter and mix to a soft cream. Fold in the finely chopped Ferrero Rocher chocolates.

Chocolate Ganash:

  • 200g chocolate melts
  • 1/4 c cream
  • 6 Ferrero Rocher chocolates (halved)

Melt the chocolate in the top half of a double boiler and add the cream. Stir until thick and glossy. Pour over the top of the cakes and press half of a Ferrero Rocher chocolate to decorate and leave to set.







One thought on “Chocolate & Ferrero Rocher

  1. Pingback: Chocolate Cupcakes with Ferrero Rocher chocolates | Blonde Ramblings

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