Ferrero Rocher and Nutella Cheesecake Cake

Posted on September 26, 2016 in Cakes

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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. It doesn’t just look delicious but it also taste delicious! 

This Ferrero Rocher and Nutella Cake is as decadent as the name implies. This could be my favourite creation of all time!

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I know, I know I say that about everything, but honestly I have not tasted such an amazing combination of the greatest recipes in a very long time!

I’m absolutely addicted to Ferrero Rocher chocolates.  They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on Ferrero Rocher chocolates.

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The secret cheesecake layer inside is so creamy, so delicious, and unbelievable. The recipe for the cheesecake is delicious as you have the yummy creamy Nutella flavour with Ferrero Rocher dotted throughout the mixture giving texture and even more flavour!

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This special “cheesecake cake” is made with irresistible moist and tender chocolate cake layers enveloping a heavenly Nutella and  Ferrero Rocher Cheesecake layer with a mousse-like texture.

First of all you need to trim your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller.

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Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter.

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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 spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set. 

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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 Talas patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design. Take your chopped hazelnuts and press along the bottom of the cake. 

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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 off the cake and allow it to drizzle down the sides.

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Use the Nutella buttercream you put to the side to pipe swirls.

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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. 

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Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl. 

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Ferrero Rocher and Nutella Cheesecake Cake
Serves 16
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. It doesn’t just look delicious but it also taste delicious! The secret cheesecake layer gives the perfect texture between the light chocolate cakes.
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
1158 calories
109 g
239 g
76 g
11 g
47 g
270 g
516 g
82 g
1 g
24 g
Nutrition Facts
Serving Size
270g
Servings
16
Amount Per Serving
Calories 1158
Calories from Fat 676
% Daily Value *
Total Fat 76g
118%
Saturated Fat 47g
237%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 239mg
80%
Sodium 516mg
21%
Total Carbohydrates 109g
36%
Dietary Fiber 4g
15%
Sugars 82g
Protein 11g
Vitamin A
35%
Vitamin C
1%
Calcium
24%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cheesecake
  1. 2x 280g Full-Fat Philadelphia Cream Cheese
  2. 300g Nutella
  3. 100g Icing Sugar
  4. 1tsp Vanilla Bean Extract
  5. 300ml Double Cream
  6. 12 Ferrero Rocher, Chopped up
Decoration
  1. 7 Ferrero Rocher
  2. 50g Finely Chopped Hazelnuts
  3. 100g Dark Chocolate, melted
  4. 150ml Double cream
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
Nutella Buttercream
  1. 300g unsalted butter, softened
  2. 600g icing icing sugar, sifted
  3. 2 tsp vanilla extract
  4. 400g Nutella or other chocolate hazelnut spread
  5. 3-4 tbsp milk
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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 onto a cooling rack and leave to cool completely.
  5. In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  6. 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.
  7. Now add the Nutella and cream and beat until combined.
  8. First of all you need to trip your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller. Take a cake board and place your first cooled chocolate cake on 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 spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set.
  9. 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.
  10. 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 off 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.
  11. Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl.
beta
calories
1158
fat
76g
protein
11g
carbs
109g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

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