Description
This Ferrero Rocher Cake is a rich and indulgent dessert layered with moist chocolate cake, hazelnut cream, and a silky Nutella buttercream frosting. Topped with Ferrero Rocher chocolates and chopped hazelnuts, it’s the perfect celebration cake for birthdays, holidays, or any special occasion.
Ingredients
For the Cake:
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1 1/2 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup buttermilk
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1/2 cup vegetable oil
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2 large eggs
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2 teaspoons vanilla extract
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1/2 cup hot water
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1/2 cup finely ground hazelnuts
For the Filling & Frosting:
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1 cup heavy cream
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1 cup Nutella or hazelnut spread
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1/2 cup powdered sugar
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1/2 cup unsalted butter, softened
For Decoration:
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12 Ferrero Rocher chocolates
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1/4 cup chopped hazelnuts
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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In another bowl, combine buttermilk, oil, eggs, and vanilla. Add to dry ingredients and mix until just combined.
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Stir in hot water gradually, mixing until smooth. Fold in ground hazelnuts.
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Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool cakes completely on wire racks.
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Meanwhile, prepare the frosting: Beat heavy cream, Nutella, powdered sugar, and softened butter until smooth and fluffy.
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Frost one cake layer, then top with the second layer and frost the entire cake.
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Decorate with Ferrero Rocher chocolates and chopped hazelnuts around the edges.
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Chill for 30 minutes before slicing and serving.
Notes
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For extra texture, add crushed wafers between layers.
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Store in the refrigerator for up to 3 days, covered.
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Bring to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: European, Fusion
