Description
This decadent Ferrero Rocher Cake combines moist hazelnut and cocoa-flavored layers with a rich Nutella buttercream, decorated with crunchy crushed wafers and hazelnuts. Perfect for special occasions or chocolate lovers, it delivers a delightful blend of textures and flavors inspired by the famous Ferrero Rocher chocolates.
Ingredients
Scale
For the Cake Layers:
- 7 large eggs (room temperature)
- ½ cup granulated sugar
- 2 cups hazelnut flour
- 3 tbsp all-purpose flour
- 3 tbsp cocoa powder
- 3 tsp baking powder
For the Nutella Buttercream:
- 300g unsalted butter (room temperature)
- 2¼ cups semi-sweet chocolate or chocolate chips
- ½ cup Nutella spread
For the Decoration:
- 1.5 cups crushed wafers
- 10 Ferrero Rocher candies
- ¾ cup chopped hazelnuts or additional crushed wafers
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper to prevent sticking.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder in a bowl, then stir in the hazelnut flour until well mixed.
- Whip Eggs and Sugar: Using a mixer on high speed, whip the eggs for about 3 minutes. Gradually add the granulated sugar while continuing to whip until the mixture triples in volume, approximately 15 minutes.
- Fold Dry Ingredients: Carefully fold the dry ingredient mixture into the whipped eggs in three additions. Use gentle folding motions to avoid deflating the egg mixture and preserve the airiness.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt Chocolate: Melt the semi-sweet chocolate in short bursts using the microwave, stirring in between to avoid burning. Let the chocolate cool to room temperature.
- Make Nutella Buttercream: Beat the cooled melted chocolate with the unsalted butter and Nutella spread until the mixture is light, fluffy, and well combined.
- Slice Cake Layers: Using a serrated knife, carefully slice each cooled cake horizontally into two even layers, resulting in four layers total.
- Prepare Crushed Wafers: Place the wafers in a ziplock bag and crush them using a rolling pin until you have about 1.5 cups of crushed wafers for decoration and layering.
- Reserve Frosting and Assemble Base: Set aside ¾ cup of the frosting for decoration. Place a small dab of frosting on your serving platter to secure the first cake layer.
- Layer Cake with Frosting and Wafers: Spread one quarter of the frosting evenly over the first cake layer. Sprinkle one third of the crushed wafers on top. Repeat this process with the remaining layers, stacking them carefully.
- Frost and Decorate Sides: Cover the sides of the cake completely with the remaining frosting. Press the remaining crushed wafers or chopped hazelnuts onto the sides to decorate.
- Pipe Stars and Add Ferrero Rocher: Using a piping bag, pipe 8 stars evenly spaced on top of the cake. Place one Ferrero Rocher candy on each piped star for an elegant finish.
- Chill and Serve: Chill the cake until ready to serve. Before serving, allow the cake to come to room temperature to enhance the texture and flavor experience.
Notes
- Room temperature eggs whip better and incorporate more air for a lighter cake.
- Be gentle when folding dry ingredients into eggs to maintain the cake’s airy texture.
- If semi-sweet chocolate is unavailable, bittersweet chocolate can be used for a richer flavor.
- Chilling the cake helps the frosting set properly but letting it warm slightly before serving improves taste.
- Using parchment paper facilitates easy removal of cake layers from pans.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
