Ferrero Rocher Cake
This Ferrero Rocher cake is a layered chocolate cake. It has Nutella filling and chopped Ferrero Rocher pieces. It is topped with chocolate Nutella frosting.
Servings: 16 slices
Calories: 613kcal
Ingredients
Chocolate Cake
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa poweder use dutch process for best results
- 1/4 cup Cornstarch
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Oil canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 cup Hot water steaming
Nutella Frosting
- 2 cups Unsalted butter leave on the counter for 1 hour
- 1/2 cup Nutella
- 2 cups Powdered sugar sifted
- 2/3 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
- 1 package of Ferrero Rocher chopped. Freeze until firm before chopping
- 2/3 cup Nutella for filling
- 1 package of Ferrero Rocher optional for decoration
Instructions
Chocolate Cake
- Preheat the oven to 350F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
- In a large bowl, sift the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.2 cups All-purpose flour, 1 cup Unsweetened cocoa poweder, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1/4 cup Cornstarch
- Start heating the water on the stove until streaming. In a separate bowl, mix the oil, sugar, vanilla, eggs, and buttermilk. Slowly add in the hot water. Make sure to add it in slowly to not cook the eggs.1 cup Oil, 1 tsp Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 cup Hot water, 1 3/4 cup White granulated sugar
- Pour the wet ingredients into the dry and mix until just combined. Pour the cake batter evenly into the three cake pans.
- Bake the cakes for 25-28 minutes. Bake until toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.
Nutella Frosting
- Sift the powdered sugar and cocoa powder into a large bowl.2 cups Unsalted butter, 2 cups Powdered sugar, 2/3 cup Unsweetened cocoa powder
- Using a mixer, beat the butter and nutella on high speed for 3 minutes. Then, slowly add in the powdered sugar/cocoa powder mixture on low.1/2 cup Nutella
- Add in the vanilla and mix on high speed until fluffy.1 tsp Pure vanilla extract
- Stick one package of Ferrero Rochers in the freezer for 15-20 minutes until firm. Cut into smaller pieces.1 package of Ferrero Rocher
Assembling the Cake
- Cut the domes off the tops of the cake using a serrated knife or a cake leveler. Pipe a dollop of frosting on the board you are decorating on. Separate the Nutella filling in two bowls both with 1/3 cup. Heat in the microwave for 15 seconds so it is melted.2/3 cup Nutella
- Place the 1st cake layer down. Frost 1/2 cup of frosting over the cake. Pipe a border of frosting over the edge of the cake. Spread the melted 1/3 cup of Nutella over the frosting. Fill with half of the truffle pieces. Pipe a few dollops on top of truffle pieces, this will help the cake layers stick together,
- Repeat with the 2nd layer. Place the last cake layer down with the bottom of the cake facing up.
- Frost the cake in a light layer of frosting. Freeze for 15 minutes to set the frosting.
- Frost the rest of the cake. Top with extra Ferrero Rochers.1 package of Ferrero Rocher
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 613kcal | Carbohydrates: 68g | Protein: 4g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 262mg | Potassium: 189mg | Fiber: 3g | Sugar: 35g | Vitamin A: 734IU | Calcium: 84mg | Iron: 2mg