Description
This decadent Ferrero Rocher Cake combines rich hazelnut flour sponge layers with a luscious Nutella buttercream, adorned with crunchy crushed wafers and whole Ferrero Rocher chocolates. Perfect for celebrations, this cake showcases a harmonious blend of chocolate, hazelnuts, and creamy frosting, finished with a stunning decorative touch.
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 and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients. Sift together the all-purpose flour, cocoa powder, and baking powder into a bowl. Stir in the hazelnut flour ensuring an even blend of all dry ingredients.
- Whip Eggs and Sugar. Whip the eggs on high speed for about 3 minutes to aerate. Gradually add granulated sugar while continuing to whip until the mixture triples in volume, which should take around 15 minutes. This step is critical for a light sponge.
- Incorporate Dry Ingredients. Gently fold the dry mixture into the whipped eggs in three parts using a spatula, being careful not to deflate the airy eggs to keep the batter light and fluffy.
- Bake the Cake Layers. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
- Cool the Cakes. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Proper cooling prevents the frosting from melting later.
- Melt Chocolate. Melt the semi-sweet chocolate chips in short bursts in the microwave, stirring between bursts to avoid burning. Set aside to cool to room temperature before using.
- Prepare Nutella Buttercream. Beat the room temperature butter together with the cooled melted chocolate and Nutella spread until the mixture is light, fluffy, and well combined for smooth frosting.
- Slice Cake Layers. Once cooled, slice each 8-inch cake horizontally into two even layers, creating four layers in total for assembly.
- Crush Wafers. Place the wafers in a ziplock bag and crush them using a rolling pin until finely broken to provide crunchy texture for the decoration.
- Assemble the Cake Base. Set aside ¾ cup of the prepared frosting for decoration. On your serving platter, place a small dab of frosting to secure the first cake layer and prevent sliding during assembly.
- Layer Cake with Frosting and Wafers. Spread one quarter of the frosting evenly over the first layer and sprinkle with one third of the crushed wafers. Repeat this layering process for all cake layers, alternating frosting and crushed wafers.
- Frost and Decorate the Sides. Cover the sides of the cake with the remaining frosting. Press the rest of the crushed wafers or chopped hazelnuts onto the sides to create a textured and visually appealing finish.
- Pipe Stars and Add Ferrero Rocher. Using the reserved frosting, pipe 8 decorative stars on top of the cake. Place a Ferrero Rocher candy on top of each star to complete the elegant decoration.
- Chill and Serve. Chill the fully assembled cake until ready to serve. Before serving, allow the cake to come to room temperature for the best flavor and texture.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Be gentle when folding in dry ingredients to keep the batter airy.
- Cooling the melted chocolate prevents the buttercream from becoming too warm or runny.
- The cake can be refrigerated for up to 2 days, but serving at room temperature is recommended.
- Substitute crushed wafers with finely chopped toasted hazelnuts for a different texture.
