The Most Amazing Ferrero Rocher Cake

My biggest tip to make even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it into two even pans.

Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top.

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.

Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural unsweetened cocoa powder will work great as well!

Baking powder and baking soda – to help the cake rise.

Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.

Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.

Eggs- To give the cake a good structure. Make sure you’re using room-temperature eggs.

Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.

Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.

Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake.

Salt- We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.

Nutella- you will need Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.

Hazelnuts- you will need to chop your hazelnuts into small pieces. We toasted our hazelnuts before adding them to the cookie dough. Roasting nuts gives them a tasty flavor.

Butter- make sure you are using room temperate butter. We used unsalted butter.

Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.

Cocoa powder- we used Dutch cocoa powder. You can use natural cocoa powder as well.

Heavy cream- makes this frosting extra silky smooth and fluffy.

Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor.

Heavy cream- use full-fat heavy cream for this recipe. This can't be substituted.

Assembly

Ferrero rocher- use Ferrero Rocher candies. You will need about 8 of them. You can find it in most grocery stores.

Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.

Into a large mixing bowl, add the eggs, oil, Nutella, vanilla extract, sugar, kosher salt, and buttermilk. Mix well until combined.

Let the cake cool completely before frosting so the frosting won't melt off the cake.

Make the Nutella buttercream

Add the other half of the powdered sugar, vanilla extract, heavy cream, and kosher salt, and mix until smooth.

Add the Nutella to the mixture and mix until well combined and smooth.

Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.

Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.

Top the first cake layer with ⅓ of the buttercream and spread an even layer using a spatula. Repeat with the second cake layer, and top it with the third cake layer.

You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.

Thaw at room temperature for 1-2 hours or in the fridge overnight.

When you are ready to frost and assemble the cake, make the frosting, chocolate ganache, and whipped cream and assemble the cake!

Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk and replace the butter in the frosting with vegan butter. Also, replace the chocolate ganache with vegan chocolate ganache.

Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.

Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.

Hazelnut spread- We like using classic Nutella spread for this recipe, but if you don’t have Nutella spread in your area, or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.

Frosting- Use your favorite chocolate frosting like dark chocolate frosting, stabilized chocolate whipped cream frosting, chocolate cream cheese frosting, etc.

Chocolate ganache- Make a white chocolate ganache or milk chocolate ganache instead of a classic ganache.

Garnish- Elevate the presentation of your cake by garnishing it with whole Ferrero Rocher chocolates, chocolate shavings, edible gold leaf, or toasted hazelnuts for a luxurious touch.

Ferrero rocher cookies- These Ferrero rocher cookies are made with chewy hazelnut chocolate cookies, filled with chopped hazelnuts, and topped with Nutella. These cookies are unbelievably delicious!

Nutella cupcakes- These Nutella cupcakes are made with delicious chocolate Nutella cupcakes, filled with Nutella, and topped with Nutella buttercream and chopped hazelnuts!

Nutella cookies- These Nutella cookies are chocolate cookies that are made with Nutella inside the cookie dough and topped with dollops of melted Nutella.

If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.