Chocolate hazelnut drip cake recipe | easyFood

Ingredients

• 370 g unsalted butter, at room temperature
• 370 g caster sugar
• 8 eggs, beaten
• 2 tsp vanilla extract
• 300 g self-raising flour, sifted
• 50 g cocoa powder
• 2 tsp baking powder
• 2 tbsp milk
• 500 g icing sugar
• 100 g cocoa powder
• 300 g unsalted butter, at room temperature
• 1 x 400 g chocolate-hazelnut spread, jar
• 1 tbsp milk, (if needed)
• 5 Ferrero Rocher chocolates
• 100 g hazelnuts, toasted and chopped