Description
This Ferrero Rocher Cake is a decadent chocolate cake layered and frosted with rich Nutella buttercream, studded with whole and chopped Ferrero Rocher chocolates to create an indulgent dessert perfect for celebrations or any time you crave a luxurious treat combining chocolate and hazelnut flavors.
Ingredients
Scale
For the Chocolate Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream
For the Nutella Frosting
- 1 cup unsalted butter, softened
- 1 cup Nutella
- 3 cups powdered sugar
- 1/4 cup heavy cream (or more if needed)
- 1 tsp vanilla extract
- A pinch of salt
For Decoration and Filling
- 12-15 Ferrero Rocher chocolates (for filling and decoration)
- 1/4 cup chopped hazelnuts (optional, for extra crunch)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a smooth batter.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until the batter is smooth and well combined.
- Incorporate Sour Cream: Mix in the sour cream until fully incorporated for extra moistness in the cake.
- Add Boiling Water: Gradually pour in the boiling water while mixing gently. The batter will be thin, which is normal and helps produce a moist, tender crumb.
- Divide and Bake: Pour the batter evenly into the two prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely to prevent melting the frosting.
- Prepare Nutella Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes. Add Nutella and beat until fully combined.
- Add Powdered Sugar: Gradually add powdered sugar 1/2 cup at a time, beating until the frosting is smooth and fluffy.
- Adjust Frosting Consistency: Add heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light, creamy, and spreadable. If too thick, add more heavy cream one tablespoon at a time.
- Level Cake Layers: Once cakes are completely cool, trim the tops if necessary to create flat layers for even stacking and frosting.
- Assemble Cake: Place the first cake layer on a serving platter. Spread a generous layer of Nutella frosting on top.
- Add Ferrero Rocher Filling: Gently chop 6-8 Ferrero Rocher chocolates and sprinkle them evenly over the frosting layer to add crunchy hazelnut filling.
- Add Second Cake Layer: Carefully place the second cake layer on top and frost the entire cake with the remaining Nutella frosting, smoothing the sides and top.
- Decorate Cake: Decorate the top of the cake with the remaining whole Ferrero Rocher chocolates and optionally sprinkle with chopped hazelnuts for added texture and visual appeal.
- Serve: Slice and serve the cake chilled or at room temperature for the best flavor and texture experience.
Notes
- Make sure cakes are completely cool before frosting to avoid melting the Nutella buttercream.
- If frosting is too thick, add heavy cream one tablespoon at a time to reach desired consistency.
- Using parchment paper to line cake pans helps with easy removal and clean edges.
- Optional chopped hazelnuts add an extra crunchy texture and enhance the hazelnut flavor.
- You can prepare the cake layers a day ahead and wrap them tightly in plastic wrap to keep them moist.
- Store the assembled cake in the refrigerator if not serving immediately; bring to room temperature before serving.
