Ferrero Rocher Cake
This Ferrero Rocher Cake is your favorite chocolate hazelnut treat in cake form! Chocolate hazelnut cake layers and with a Nutella buttercream.
- Prep time
- 2 hr
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup hazelnut flour*
- 1+1/2 cup granulated sugar
- 3/4 cup Dutch-processed cocoa powder (sifted)
- 1+1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla extract
- 1+1/2 cup unsalted butter (room temperature)
- 3/4 cup Nutella
- 3 cup powdered sugar (sifted)
- 3/4 cup Dutch-processed cocoa powder (sifted)
- 2 large egg whites
- 5 tbsp granulated sugar
- a pinch salt
- a pinch cream of tartar
- 1/2 cup chopped hazelnuts ((toasted skinned))
- 1+1/2 tbsp Dutch-processed cocoa powder (sifted)
- toasted hazelnuts to decorate (chopped and whole)
- Ferrero Rocher chocolates (if desired)
Instructions
- 1
Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- 2
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- 3
In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
- 4
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- 5
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- 6
Bake until a cake tester comes out mostly clean, a total of 30-35mins.
- 7
Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
- 8
In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
- 9
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.
- 10
Preheat oven to 250F and line a 10x15" pan with parchment. Trace two 5" circles onto the parchment, flip over so the traced side is down.
- 11
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.
- 12
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.
- 13
Bake for 90mins and cool on pan.
- 14
Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly.
- 15
Place one meringue disc on top and top with additional buttercream if desired (or sprinkle with chopped Ferrero's. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- 16
Frost the cake with the remaining buttercream, smooth the sides and chill for 20mins. Press chopped hazelnuts into the sides and top with rosettes if desired.