Ferrero Rocher Nutella Cake Truffles

Instructions

Chocolate fudge cake

1. Chop the dark chocolate into chunks.
2. Melt the dark chocolate chunks and butter together in the microwave, 20 seconds at a time. Stir to combine, then set aside for 4 minutes.
3. In the same bowl as the melted chocolate and butter add the eggs, oil, sour cream, vanilla extract. Mix together.
4. Add the instant coffee in the hot water, then pour into the wet ingredients. Mix until combined.
5. In a separate bowl add the flour, bicarbonate of soda, baking powder, salt, caster sugar and cocoa powder.
6. Sift into the wet ingredients, stir to combine using a spatula. Do not over mix.
7. Pour the cake mixture into two 6"x 3" cake tins or 1 x 8" tin.
8. Bake in the oven for 30 minutes at 160c fan.
9. Remove the cakes from the tins after 15 mins, place them on a cooling rack.
10. Once the cakes have cooled, crumble them into a bowl. If the cake is a bit fry add tablespoons of cream cheese until it is the right consistency and hold together when you roll the cake into a ball.
11. Weigh the balls 20g each so they are the same size.
12. Place them on a board/tray with baking paper, chill in the fridge for min 45 mins.

Nutella & nut coating

1. Chop the nuts in small pieces.
2. Heat the milk in the microwave until warm, not too hot.
3. Add the Nutella, chopped nuts, and warm milk in a mixing bowl.
4. Stir to combine.

Assemble

1. Stick cocktail sticks in the cake balls, then dip in the Nutella and nut mix.
2. Place on a board with baking paper.
3. Chill in the fridge for min 30 mins before serving.
4. Store in the fridge.