My Ferrero Rocher Black Forest cake is for the ultimate chocolate cake mash up! It takes all the best parts of these two classics — rich fudgy chocolate cake with boozy kirsch and juicy fresh cherries — then topped with a thick, decadent nutty Nutella layer inspired by everyone’s favourite golden-wrapped truffles. Baked in a simple 8×8 tin and sliced into generous squares, it’s a dessert that feels both nostalgic and luxuriously over-the-top.
Ingredients
Ferrero Rocher Black Forest Cake – 8×8 Tin
Cake Base
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230 g unsalted butter, room temp
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365 g caster sugar
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1 tsp vanilla extract
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5 medium eggs, room temp
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215 g plain flour
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75 g cocoa powder
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½ tsp baking powder
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½ tsp salt
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240 g sour cream, room temp
Kirsch Syrup
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50ml water
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50 g caster sugar
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4 tbsp kirsch (adjust to taste)
Ferrero Rocher Topping
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400 g Nutella
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40 g chopped nuts (hazelnuts are classic, but any nut works)
Finish
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18 fresh cherries (2 per square once cut)
Instructions
Chocolate cake
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Preheat oven to 160°C fan. Line an 8×8 inch brownie tin with baking paper.
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Cream butter, sugar, and vanilla for 2 minutes until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Sift half the flour, cocoa, baking powder, and salt into the bowl. Fold gently with a spatula.
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Add sour cream, fold until combined.
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Sift in remaining dry ingredients, fold until smooth.
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Spread batter evenly in the tin and smooth the top.
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Bake for 45–50 minutes, checking from 45 min. The centre should spring back lightly and a skewer should come out with moist crumbs, not wet batter.
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Cool in the tin for 10 minutes.
Kirsch Syrup
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While the cake bakes, heat water and sugar in a small saucepan until the sugar dissolves.
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Simmer for 1 minute, remove from heat, and stir in the kirsch. Cool completely.
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Poke holes in the still-warm cake with a skewer, then pour or brush the syrup evenly over the surface. Let it soak in.
Ferrero Rocher Topping
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Once the cake is fully cooled, gently warm the Nutella so it’s spreadable.
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Mix in chopped nuts.
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Spread evenly over the top of the cake.
Finishing Touch
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Slice the cake into 9 even squares.
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Top each square with two fresh cherries.
