Ferrero Rocher Easter Egg Cake
If you’re after a showstopper for Easter that still comes together with minimal fuss, this is your cake. Inspired by the flavours of a Ferrero Rocher—but a little less sweet and a lot more grown up—this one-bowl wonder is rich, nutty and seriously satisfying. There’s an almond-studded sponge, a velvety nut butter filling (with a hit of Grand Marnier), and a glossy milk chocolate ganache on top. You can freestyle the shape, but I love making it egg-shaped for a fun seasonal twist.
Serves: 8–10
Prep time: 25 minutes
Cook time: 35–40 minutes
Cooling + assembly: 30–40 minutes
Dietary: Option to make gluten-free
Ingredients
For the sponge base
230g unsalted butter, softened + diced
250g caster sugar
4 medium eggs, lightly beaten
130g ground almonds
120g spelt or plain flour (or 100g gluten-free flour)
1 tsp baking powder, sieved
½ tsp bicarbonate of soda
Pinch of salt
8 tbsp whole milk
½ tsp almond extract
80g dark chocolate, roughly chopped
For the filling
300g almond butter (or homemade nut butter—highly recommended)
1 tbsp Grand Marnier
1 tsp vanilla extract
Pinch of sea salt
For the ganache
200g milk chocolate, chopped
230ml double cream
Pinch of sea salt
For the topping
40g chopped hazelnuts
Cocoa powder, optional
Method
1. Make the cake
Preheat your oven to 170°C (fan) and line a 9-inch round cake tin with parchment paper.
In a large mixing bowl, beat the butter and sugar together until pale and fluffy—about 5 minutes with an electric mixer. Gradually add ⅔ of the beaten eggs.
Add in the flour, ground almonds, baking powder, bicarbonate of soda and salt. Mix until smooth, then stir in the remaining eggs, milk, and almond extract. Fold in the chopped dark chocolate.
Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted comes out clean. Allow to cool fully before moving on.
2. Prepare the ganache
In a small saucepan, heat the cream until just simmering. Pour over the chopped milk chocolate and leave to sit for a minute before stirring gently until smooth. Add a pinch of sea salt and allow to cool until thick but pourable. (You can place it in the freezer to speed this up, just don’t let it fully set.)
3. Make the filling
In a bowl, stir together almond butter, Grand Marnier, vanilla, and sea salt. Taste and adjust if needed.
4. Shape + assemble
Once the cake has cooled, cut an egg shape using a paper stencil (if you like). Use the offcuts to stack and create the top part of the “egg”.
Carefully slice each section in half lengthways. Spread a generous layer of the almond butter filling between each layer and gently sandwich back together—using more filling to glue the top half in place.
Pour over the ganache, letting it drip over the sides. Sprinkle with chopped hazelnuts and dust with cocoa powder, if using.