Description
Indulge in this luscious Ferrero Rocher Cake featuring moist hazelnut and cocoa layers paired with a rich Nutella buttercream. This elegant dessert is layered with crushed wafers and decorated with Ferrero Rocher candies and chopped hazelnuts, offering a perfect balance of crunchy texture and creamy chocolate-hazelnut flavor. Ideal for celebrations or any special occasion, it combines the decadent taste of Nutella with a tender, airy cake base.
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
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder, then combine with the hazelnut flour and stir thoroughly.
- Whip Eggs and Sugar: Using a mixer on high speed, whip the eggs for about 3 minutes. Gradually add sugar while continuing to whip until the mixture triples in volume, approximately 15 minutes, creating a light and fluffy base.
- Fold Dry Ingredients: Carefully fold the dry ingredient mixture into the whipped eggs in three additions, gently incorporating them to maintain the airy texture without deflating the mixture.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for around 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate: Melt the semi-sweet chocolate in short bursts in the microwave, stirring between bursts. Let cool to room temperature before using.
- Make Nutella Buttercream: Beat together the softened butter, melted chocolate, and Nutella until the mixture is light and fluffy, forming a smooth frosting.
- Slice Cake Layers: Once cooled, carefully slice each cake horizontally into two even layers, creating four layers in total.
- Crush Wafers: Place the wafers in a ziplock bag and crush them with a rolling pin until finely broken.
- Assemble Cake Base: Reserve ¾ cup of the frosting for decoration. Spread a small dab of frosting onto your serving platter and place the first cake layer on top to secure it.
- Layer Cake and Wafers: Spread ¼ of the frosting evenly over the first cake layer. Sprinkle ⅓ of the crushed wafers over the frosting. Repeat this layering with the remaining cake layers, frosting, and crushed wafers.
- Frost Sides and Decorate: Cover the sides of the assembled cake with the remaining frosting. Press the remaining crushed wafers or chopped hazelnuts onto the sides for added texture and decoration.
- Pipe and Top: Pipe 8 decorative stars on top of the cake using some of the reserved frosting. Place a Ferrero Rocher candy on each star for an elegant finish.
- Chill and Serve: Chill the cake until ready to serve. Allow it to come to room temperature before serving to enjoy the best texture and flavor.
Notes
- For best results, ensure eggs are at room temperature before whipping to achieve maximum volume.
- Using hazelnut flour adds rich flavor and moisture; you can toast and finely grind hazelnuts if unavailable pre-made.
- If you don’t have semi-sweet chocolate chips, use a high-quality chocolate bar melted slowly.
- Make sure the melted chocolate has cooled but not hardened before mixing with butter to avoid lumps in the buttercream.
- Allow the cake to rest at room temperature before slicing to ensure clean cuts and optimal texture.
- Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
