Description
This indulgent Ferrero Rocher Cake combines rich chocolate hazelnut layers with creamy Nutella frosting, topped with toasted hazelnuts and iconic Ferrero Rocher chocolates. Perfect for celebrations, this European-inspired dessert offers a moist, flavorful cake with a luscious, creamy finish that chocolate and hazelnut lovers will adore.
Ingredients
Scale
For the Chocolate Hazelnut Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1/2 cup finely ground hazelnuts
For the Nutella Frosting
- 1 cup unsalted butter, softened
- 1/2 cup Nutella
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Assembly & Topping
- 10 Ferrero Rocher chocolates, chopped or whole
- 1/2 cup toasted hazelnuts, chopped
- Additional Nutella for layering and drizzling (optional)
Instructions
- Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal later.
- Make the Cake Batter: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and finely ground hazelnuts. In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk. Whisk until the mixture is smooth and uniform. Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Next, stir in the hot water or brewed coffee to thin the batter; it will be slightly runny, which is normal and helps ensure a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Place the pans in the preheated oven and bake for 28 to 32 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Nutella Frosting: Beat the softened unsalted butter in a large bowl using a mixer until fluffy and light. Add Nutella and continue beating until the mixture is smooth and creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 2 to 3 minutes until the frosting is light, airy, and spreadable.
- Assemble the Cake: Once the cake layers have fully cooled, level the tops with a knife if necessary to create flat even surfaces. Spread a thin layer of Nutella or the prepared frosting between the two cake layers for added moisture and flavor. Apply a generous layer of Nutella buttercream over the top and sides of the cake using an offset spatula, smoothing it evenly.
- Decorate: Press chopped toasted hazelnuts around the base and top edge of the cake for a crunchy texture and decorative touch. Arrange whole or chopped Ferrero Rocher chocolates on top as an elegant garnish. Optionally, drizzle additional Nutella over the cake for extra indulgence.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set, ensuring cleaner and neater slices when served.
Notes
- For an extra decadent twist, add a thin layer of crushed Ferrero Rocher chocolates or additional Nutella between the cake layers for added texture and flavor.
- You can bake this cake as a three-layer 6-inch cake if you prefer a taller, more dramatic presentation.
- Cake layers can be made a day ahead and stored covered at room temperature or refrigerated; they also freeze well for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
