Ferrero Rocher drip cake

This is the cake that dreams are made of (my dreams at least) – chocolate, nutella and Ferrero Rochers (my absolute favourite chocolates, take note!). I’ve been seeing drip cakes all over Instagram recently and decided it was about time I gave it a try, so what better place to start than with Ferrero Rochers? 

The cake is a simple chocolate sponge, sandwiched and covered with a Nutella swiss meringue buttercream and finally, dark chocolate ganache to create the drip effect. I followed this recipe from Anges de Sucre for the chocolate ganache and it worked out a treat – check out their cakes, works of art!

Ferrero Rocher Choc-tastic cake
Yields 2
Cook Time
25 min
Cook Time
25 min
For the chocolate cake
  1. 200g plain flour
  2. 40g cocoa powder
  3. 280g caster sugar
  4. 80g unsalted butter
  5. 1 tbsp baking powder
  6. 240ml milk
  7. 2 eggs
For the Nutella swiss meringue buttercream
  1. 4 egg whites
  2. 115g caster sugar
  3. 250g unsalted butter, cubed
  4. 180g Nutella
For the chocolate ganache drip
  1. 150g dark chocolate
  2. 100g unsalted butter
  1. Ferrero Rochers (as many as you want)
  2. Handful of crushed hazelnuts
Chocolate cake
  1. Line two round 6" cake tins with baking paper and pre-heat the oven to 180 degrees
  2. Combine together the flour, cocoa powder, sugar, baking powder and butter until it resembles breadcrumbs
  3. Whisk together the milk and eggs in a jug, then slowly pour into the flour mixture and mix until well combined
  4. Separate the mixture into the two cake tins and bake for 25 mins, check if it's ready by inserting a skewer, it should come out clean
For the Nutella swiss meringue buttercream
  1. Mix together egg whites and sugar in a glass bowl, set this over a saucepan of boiling water. The steam from this should help to cook the egg whites. Keep mixing until the sugar has dissolved and the mixture reaches 60 degrees, then pour into a mixing bowl and using a balloon whisk, mix at a high speed until the egg whites increase in volume and soft peaks form
  2. Slowly add one cube of butter to the egg whites and keep mixing - the mixture may become curdled but continue to mix at a high speed until it becomes creamy
  3. Add the Nutella and mix until well combined
Chocolate ganache
  1. Break up pieces of chocolate into a glass bowl to melt and set over a saucepan of boiling water
  2. Once all the chocolate has melted, add cubes of butter slowly and mix until it has melted into the chocolate mixture, the ganache is then ready to go once it reaches 30 degrees (too warm and it may melt the frosting)
  1. Level the cakes, then fill with the frosting
  2. Start with a crumb coat of frosting, then cover the entire cake with the remainder of the frosting and chill before adding the ganache
  3. Once the cake has been chilled for 10 mins and the ganache is ready to be poured, carefully pour the ganache into the centre of the cake. Using a spatula, spread the ganache to the edge of the cake and push until it drips over the edge - non-uniform drips look the best.
  4. Before the ganache sets, place the Ferrero Rochers around the cake and crumble on the hazelnuts for decoration
Sam's Cupcakery

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