Perfect Ferrero Rocher Cake
Servings: 10–12
Prep Time: 35 min
Bake Time: 30–35 min
Ingredients
For the Hazelnut Chocolate Cake
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ cups sugar
2 large eggs (room temperature)
½ cup vegetable oil
1 cup milk
1 cup hot coffee (or hot water)
1 tbsp vanilla
½ cup hazelnut meal (finely ground roasted hazelnuts)
For the Nutella Buttercream
1 cup unsalted butter (soft)
1 cup Nutella
2 ½ cups powdered sugar
3–4 tbsp heavy cream
Pinch of salt
For the Crunchy Wafer Layer
1 cup crushed wafer cookies
½ cup Nutella
⅓ cup roasted chopped hazelnuts
Chocolate Ganache Drip
½ cup heavy cream
1 cup semi-sweet chocolate chips
Decoration
Ferrero Rocher chocolates
Extra crushed hazelnuts
Instructions
1. Make the Cake
1. Preheat oven to 175°C (350°F).
2. Grease and line two 8-inch round cake pans.
3. In a bowl, whisk flour, cocoa, baking powder, baking soda, salt, and hazelnut meal.
4. In another bowl, beat sugar, eggs, oil, milk, and vanilla.
5. Add dry ingredients and mix until smooth.
6. Slowly pour in the hot coffee and mix (batter will be thin — perfect!).
7. Divide into pans and bake 30–35 minutes.
8. Cool completely.
2. Prepare Nutella Buttercream
1. Beat butter until pale and fluffy (3 mins).
2. Add Nutella and beat again.
3. Add powdered sugar gradually.
4. Add cream until smooth and silky.
3. Make Crunchy Wafer Layer
Mix crushed wafers + Nutella + chopped hazelnuts.
Set aside.
4. Assemble the Cake
1. Place first cake layer.
2. Spread a thin layer of Nutella buttercream.
3. Add the crunchy wafer layer (press gently).
4. Add more frosting.
5. Place second cake.
6. Coat the whole cake with Nutella buttercream. Chill 20 min.
5. Add Chocolate Ganache
1. Heat cream until steaming.
2. Pour over chocolate chips and stir until smooth.
3. Cool slightly and drip over the chilled cake.
6. Decorate
Top with:
Ferrero Rochers
Crushed hazelnuts
Extra drips of Nutella (optional)
Enjoy a bakery-perfect, rich Ferrero Rocher Cake!
