Ferrero Rocher Cake
If you’re looking a way to really impress your guests, this cake is the perfect way to go.
This Ferrero Rocher cake is your favorite chocolate hazelnut treat in cake form! Chocolate hazelnut cake layers and with a Nutella buttercream. Awesome dessert for Sunday!
Ingredients
For the cake
3/4 cup hazelnut flour (If you don’t have hazelnut flour on hand and/or don’t want to make any, you can just substitute in additional all-purpose flour)
1 1/2 cups granulated sugar
3/4 cup cocoa powder sifted
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup hot water
2 large eggs
2 tsp vanilla
For Nutella Buttercream:
1 1/2 cups unsalted butter at room temperature
3 cups powdered sugar sifted
3/4 cup cocoa powder sifted
Hazelnut Meringue (optional):
2 large egg whites
5 tbsp granulated sugar
pinch salt
pinch cream of tartar
1/2 cup chopped hazelnuts (toasted skinned)
1 1/2 tbsp cocoa powder sifted
To decorate:
toasted hazelnuts, chopped
Ferrero Rocher candies
Directions
Step 1
Preheat oven to 350 F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Step 2
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
Step 3
In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
Step 4
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake until a cake tester comes out mostly clean, a total of 30-35mins.
Step 5
Nutella Buttercream: Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins). In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
Reduce speed to low and add in powdered sugar mixture 1 cup at a time until well blended. Scrape down sides of bowl and whisk as needed. Add in Nutella and whip on high for approximately 5 mins.
Step 6
Hazelnut Meringue (optional):
Preheat oven to 250 F and line a 10x15" pan with parchment. Trace two 5" circles onto the parchment, flip over so the traced side is down.
Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer. Beat on high until soft peaks form. Slowly add sugar (1 tbsp at a time) and beat until stiff peaks. Dab a bit of meringue under the corners of the parchment to secure it. Fold chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5" circles as a guide. Pipe or spread remaining meringue in empty spaces on the parchment. Bake for 90 mins and cool on pan.
Step 8
Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly. Place one meringue disc on top and top with additional buttercream if desired. Repeat with remaining layers and crumb coat the cake. Chill for 20mins. Frost the cake with the remaining buttercream, smooth the sides and chill for 20mins. Press chopped hazelnuts into the sides and top with Ferrero Rocher candies if desired.
Tip: To enhance the chocolate flavor of the cake, you can use strong hot coffee instead of hot water.