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Ferrero Rocher Cake

This Ferrero Rocher cake is the most soft and spongy chocolate cake. It is paired with a silky Nutella buttercream and filled with lots of Ferrero Rocher and chopped hazelnuts. 
5 fra 8 stemmer
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 773 kcal

Equipment

Ingredients
  

CHOCOLATE CAKE LAYERS

  • 180 g boiled water
  • 260 g all-purpose flour
  • 300 g granulated sugar
  • 75 g unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ¾ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 180 g whole milk room temperature
  • 110 g vegetable oil like canola oil
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract

NUTELLA BUTTERCREAM

  • 260 g butter room temperature
  • 140 g Nutella
  • 620 g powdered sugar
  • 40 g cacao powder
  • 1 tablespoon vanilla extract
  • 4-5 tablespoon whole milk room temperature
  • Chopped hazelnuts
  • 20 Ferrero Rocher
  • 25 g hazelnuts chopped

Instructions
 

CHOCOLATE CAKE LAYERS

  • Preheat the oven at 175ºC/350ºF conventional oven and line 3x 20 cm/8 in baking pans with parchment paper.
  • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
    180 g boiled water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    260 g all-purpose flour, 300 g granulated sugar, 75 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ¾ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    180 g whole milk room temperature, 110 g vegetable oil like canola oil, 3 large eggs room temperature, 2 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 3 prepared baking tins and bake them for 18-20 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

NUTELLA BUTTERCREAM

  • Mix the butter and Nutella in a stand mixer with the paddle attachment or with a hand mixer for 3 minutes on medium/high speed. Scrape down the sides of the bowl and give it another mix for 1 minute.
    260 g butter, 140 g Nutella
  • Sift the powdered sugar and cocoa powder. Add the powder sugar/cocoa powder, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.
    620 g powdered sugar, 40 g cacao powder, 1 tablespoon vanilla extract, 4-5 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 3 minutes on low speed.

ASSEMBLING

  • Start by toasting the hazelnuts in the oven for 5 minutes at 200ºC/390ºF. Let them cool down and then chop the finely. 
    25 g hazelnuts
  • Cut the very top of the cake layers to make them all even height.
  • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2-3 big scoops of buttercream on the cake layer and with an offset spatula, even it out. Cut 6 Ferrero Rochers into quarters and place them on top of buttercream. Sprinkle with a handful of the chopped hazelnuts.
  • Add the next sponge layer and do the same as the previous layer. Then add the final cake layer and cover the cake in a thin crumb coat. Place it in the fridge or freezer for 20 minutes, for the buttercream to set.
  • Add the remaining buttercream, and spread it out in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 10 minutes.
  • Decorate the layer cake by sprinkling more of the chopped hazelnuts and decorate with 8 Ferrero Rocher.

Notes

This recipe has been updated from an older recipe. Here is the recipe for the Hazelnut Praliné that was in the old recipe.
Hazelnut Praliné:
- 100 g skinless hazelnuts
- 50 g granulated sugar
  1. Heat the oven to 200ºC and toast the hazelnuts for 5 mins. Let them cool down completely. Divide the hazelnuts into two bowl of each 50 g. Then finely chop one of the 50 g of hazelnuts and set them aside.
    Make a dry caramel by slowly melting the sugar over low/medium heat in a small pot until a nice amber color. Add the other portion (non-chopped) hazelnuts and fold them quickly together with a heat-proof silicone spatula. Be careful as it’s very warm. Spread it out on a silicone mat or baking paper. Let it cool down completely.
    Once completely cooled down, use a strong blender, and blend it until smooth.
  2. Transfer it to a bowl and fold in the chopped hazelnuts until completely combined.
  3. Cover it with some cling film and set it aside until the assembling of the cake.

Nutrition

Calories: 773kcalCarbohydrates: 108gProtein: 8gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 533mgPotassium: 307mgFiber: 5gSugar: 84gVitamin A: 727IUVitamin C: 0.3mgCalcium: 97mgIron: 3mg
Keyword chocolate, Ferrero Rocher, hazelnuts, layer cake, Nutella
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