Description
Indulge in this decadent Ferrero Rocher Cake, a luscious chocolate hazelnut layer cake filled with creamy Nutella and chopped Ferrero Rocher chocolates, frosted with rich chocolate buttercream. Perfect for celebrations, this cake combines the smooth depth of cocoa and coffee with the crunch and flavor of toasted hazelnuts, creating a crowd-pleasing dessert that’s both elegant and irresistible.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Filling and Frosting
- 1 1/2 cups chocolate-hazelnut spread (Nutella)
- 1 1/2 cups heavy cream
- 12 Ferrero Rocher chocolates, chopped (plus extra for topping)
- 1/2 cup chopped hazelnuts, toasted
- 2 cups chocolate buttercream frosting
Instructions
- Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir them together until the batter is smooth and uniform.
- Add hot coffee: Slowly pour the hot coffee into the batter while whisking continuously. This will thin the batter and enhance the chocolate flavor.
- Bake the cake layers: Divide the thin batter evenly between the two prepared pans. Place them in the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cake layers to cool completely in their pans before removing to avoid breaking them.
- Make the filling: In a mixing bowl, beat the chocolate-hazelnut spread (Nutella) together with the heavy cream until smooth and creamy. Gently fold in the chopped Ferrero Rocher chocolates and toasted hazelnuts to add texture and flavor.
- Assemble the cake: Place one cake layer on your serving plate, spread half of the Nutella filling evenly on top. Carefully add the second cake layer and spread the remaining filling between the layers.
- Frost the exterior: Use the chocolate buttercream frosting to cover the entire outside of the cake evenly, smoothing the sides and top.
- Decorate the cake: Garnish the top of the cake with extra Ferrero Rocher chocolates and toasted hazelnuts for a beautiful, festive finish.
- Chill and serve: Refrigerate the cake for at least one hour to firm up before slicing. For best texture, allow the cake to come to room temperature before serving.
Notes
- For an added depth of flavor, brush the cooled cake layers with hazelnut liqueur before assembling the cake.
- This cake can be prepared a day in advance and stored covered in the refrigerator to enhance the flavors.
- Serve the cake at room temperature to enjoy the best texture and richness.
