Ferrero Rocher Cake

5 from 13 votes

This Nutella cake is a layered chocolate cake. It is full of Nutella frosting and chopped Ferrero Rocher truffles.

Prep Time1

Cook Time25

Decorating Time1

Total Time2 25

Servings: slices

Calories: 545kcal

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 and cocoa powder. Add in the sugar, baking powder, baking soda, and salt.
2 ½ cups All-purpose flour, 1 ¾ cup White granulated sugar, 1 cup Unsweetened cocoa poweder, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
Start heating the water on the stove until streaming. In a separate bowl, mix the oil, vanilla, eggs, and buttermilk. Slowly add in the hot water. Make sure to add it in slowly to not cook the eggs.
¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 cup Hot water
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.

Set the butter on the counter for 1 hour. It should be softened, but not completely room temperature. Sift the powdered sugar and cocoa powder into a large bowl.
2 cups Unsalted butter, 5 cups Powdered sugar, ½ 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.
½ cup Nutella
Add in the vanilla, salt, and heavy cream and mix on high speed until fluffy.
¾ teaspoon Salt, 1 teaspoon Pure vanilla extract, ½ cup Heavy cream
Stick one package of Ferrero Rochers in the freezer for 15-20 minutes until firm. Cut into smaller pieces.
1 package of Ferrero Rocher

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.
Place the 1st cake layer down. Frost 1 cup of frosting over the cake. Pipe a border of frosting over the edge of the cake. Fill with half of the truffle pieces.
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

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 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.