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Ferrero Rocher Cake

Decadent Ferrero Rocher Cake You Can't Resist Making

This Ferrero Rocher Cake combines chocolate hazelnut flavors with creamy Nutella buttercream, creating a stunning dessert that is quick to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can be substituted with hazelnut flour
  • 1/2 cup hazelnut flour optional
  • 1 cup granulated sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or melted butter
  • 1 cup buttermilk or milk with vinegar
  • 1 cup hot water or hot coffee
  • 2 large eggs
  • 2 teaspoons vanilla extract
For the Nutella Buttercream
  • 1 cup unsalted butter room temperature
  • 1/2 cup Nutella
  • 2 cups powdered sugar
For the Meringue
  • 3 large egg whites
  • 1 cup granulated sugar (for meringue)
For Decoration
  • 1/2 cup chopped hazelnuts
  • 4 pieces Ferrero Rocher chocolates optional

Equipment

  • 6-inch round cake pans
  • mixing bowls
  • Electric mixer
  • spatula
  • Parchment paper
  • whisk

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and dust three 6-inch round cake pans with cocoa powder.
  2. In a mixing bowl, combine all-purpose flour, hazelnut flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together vegetable oil, buttermilk, hot water or coffee, eggs, and vanilla extract.
  4. Gradually blend the wet ingredients into the dry ingredients until the batter is smooth and well combined.
Baking Instructions
  1. Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula.
  2. Place them in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
  3. Let them cool in the pans for about 10 minutes before inverting onto wire racks to cool completely.
Nutella Buttercream Preparation
  1. In a large mixing bowl, whip room temperature unsalted butter with an electric mixer on high until creamy and pale.
  2. Gradually add sifted powdered sugar and cocoa powder, mixing until combined.
  3. Fold in Nutella, beating on medium speed until the frosting is light and fluffy. Set aside.
Meringue Preparation
  1. Preheat your oven to 250°F (120°C).
  2. In a clean mixing bowl, whip egg whites until frothy.
  3. Gradually add granulated sugar while continuing to whip until stiff peaks form and the mixture is glossy.
  4. Gently fold in chopped hazelnuts and cocoa powder. Pipe the meringue into discs on a parchment-lined baking sheet and bake for about 90 minutes.
Cake Assembly
  1. Once the cake layers are completely cooled, place one layer on a serving platter.
  2. Spread a generous layer of Nutella buttercream on top, then add an optional layer of hazelnut meringue for added texture.
  3. Repeat with the second layer, then top with the final cake layer. Apply a thin crumb coat of buttercream, refrigerate for about 30 minutes.
Final Frosting and Decoration
  1. Frost the Ferrero Rocher Cake with remaining Nutella buttercream, smoothing it out.
  2. Decorate with additional chopped hazelnuts and Ferrero Rocher chocolates.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 48gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure no egg yolk mixes with egg whites for meringue; weigh ingredients accurately and watch baking time closely.

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