Ferrero Rocher Cake
If you’re obsessed with the chocolates, then you have to try this Ferrero Rocher Cake. This recipe is for three layers of soft chocolate cake filled with toasted hazelnuts, dots of Nutella, and covered in a delicious Nutella buttercream.
Servings: 12 slices
Equipment
- 3x 22cm round cake tins 9 inches
Ingredients
Chocolate Cake
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g white sugar granulated
- 4 eggs extra-large
- 340 g self-raising flour
- 50 g cocoa powder
- ½ teaspoon salt
- 160 ml strong brewed coffee
- 250 ml sour cream
- 1 teaspoon vanilla extract
Nutella Frosting
- 100 g dark chocolate
- 100 g milk chocolate
- 90 g unsalted butter
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 450 g powdered sugar
- 90 g sour cream
- ⅔ cup Nutella
- 60 ml whipping cream
Filling & Decoration
- 100 g skinned hazelnuts toasted
- ¼ cup Nutella
- 12 Ferrero Rocher chocolates
Instructions
Chocolate Cake
- Preheat the oven to 180°C (350°F) and line 3 x 22cm (9 inches) round cake tins with oil and parchment paper.
- Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Into a large bowl, sift together the salt, cocoa, and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine., Slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Divide the cake batter between the two prepared pans and bake in a preheated oven for 30 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely.
Nutella Buttercream
- In a heatproof bowl set over a pan of simmering water, melt the dark chocolate, milk chocolate, and butter.
- Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment.
- Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Add the sour cream and beat until the frosting is well combined and homogeneous. It will look lumpy at first, just continue beating.
- Sift over the remaining half of powdered sugar and beat at medium-high speed until the frosting is fluffy.
- Add the Nutella to the frosting and beat to combine.
- With the mixer's motor running at medium-high speed, add the cream one tablespoon at a time and beat until fluffy. Add the frosting to a piping bag.
Assembly
- Use a sharp knife to trim the domed tops off the cake layers if necessary.
- Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an offset spatula.
- Sprinkle a third of the toasted nuts over the frosting and then use a teaspoon to add dollops of Nutella over the surface of the cake layer.
- Place the second layer of cake onto the first layer with the cut side facing down. Pipe a layer of frosting over the surface of the cake and add the chopped hazelnuts and Nutella as before. Add the third layer of cake on top, and press it down gently to secure it, making sure the layers align.
- Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting.
- Use whole and halved Ferrero Rocher chocolates and the remaining toasted hazelnuts to decorate the top of the cake. Slice, serve, and enjoy!
