The Most Amazing Ferrero Rocher Cake
This Ferrero rocher cake is made with three chocolate hazelnut cake layers, topped and frosted with hazelnut buttercream, and topped with chocolate ganache, and Ferrero rocher candy.
Equipment
- Cake strips to make perfect baked cakes with even tops.
- 8-inch cake pans to bake the cakes in.
- Mixing bowls best glass mixing bowls.
- Whisk set our favorite copper whisk set.
Ingredients
For the cake:
- 3 cups Flour
- ½ cup Cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 cups Granulated sugar
- 3 Eggs
- ½ cup Vegetable oil
- 1 cup Buttermilk
- 1 cup Coffee hot
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ½ cup Nutella
- ½ cup Hazelnuts chopped
For the nutella buttercream:
- 440 g Butter
- 2 ¾ cups Powder sugar
- ⅔ cup Cocoa powder
- 2 teaspoon Vanilla extract
- 130 g Nutella
- ½ teaspoon Kosher salt
- ½ cup Heavy cream
For the chocolate ganache:
- 100 g Dark chocolate or semisweet
- 100 g Heavy cream
Assembly:
- 8 Ferrero rocher candy
Instructions
For the cake:
- Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.
- Into a big mixing bowl, add the eggs, oil, Nutella, vanilla extract, sugar, kosher salt, and buttermilk. Mix well until combined.
- Sift in the cocoa powder and add the chopped hazelnuts. Mix well until combined.
- Add the flour, baking powder, and baking soda. Add the hot coffee and mix until just combined and there are no visible lumps of flour showing.
- Divide the mixture into three 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting so the frosting won't melt off the cake.
Make the Nutella buttercream
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add half of the powder sugar and the cocoa powder and carefully mix until combined.
- 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.
Make the chocolate ganache:
- 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.
Assembly
- 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.
- Frost the cake with a very thin layer of buttercream, and place the cake in the freezer to set for 15 minutes. (this is the crumb coat)
- Remove the cake from the freezer and frost it with more frosting (making sure that you save some for the dollops) and place it in the freezer for another 10 minutes to set.
- Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
- Make dollops of the remaining nutella buttercream around the edges of the cake. We used a 1M piping tip.
- Top each dollop of frosting with a Ferrero rocher candy and keep it in the fridge!
Notes
- Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Cool the melted chocolate before adding it to the chocolate frosting! This step is a must, if the melted chocolate will be hot, it will melt the butter and the chocolate frosting will be ruined.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making the buttercream, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the frosting.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Nutrition
Calories: 715kcalCarbohydrates: 84gProtein: 8gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 107mgSodium: 486mgPotassium: 322mgFiber: 5gSugar: 38gVitamin A: 961IUVitamin C: 0.3mgCalcium: 107mgIron: 4mg
Tried this recipe?Let us know how it was!