Description
Indulge in the decadent delight of the BEST Ferrero Rocher Cake, a luscious chocolate hazelnut creation that is perfect for special occasions and celebrations.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Ganache:
- 1 1/2 cups heavy cream
- 12 ounces semisweet chocolate, finely chopped
- 1 cup unsalted butter at room temperature
Buttercream:
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup hazelnuts, toasted and chopped
Decoration:
- 1 cup Nutella or hazelnut spread
- 12 Ferrero Rocher chocolates, whole or halved
- Extra Nutella and crushed hazelnuts for decorating
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Mix eggs, buttermilk, oil, and vanilla.
- Blend Batter: Combine wet and dry mixtures, then add hot coffee.
- Bake: Divide batter, bake for 25-30 mins, then cool.
- Make Ganache: Heat cream, pour over chocolate, stir until smooth.
- Create Buttercream: Beat butter, add Nutella, sugar, and cream.
- Assemble: Layer cakes with buttercream, ganache, hazelnuts. Frost and decorate with Ferrero Rocher chocolates, Nutella, and hazelnuts.
Notes
- Enhance flavor with hazelnut liqueur on cake layers.
- Bake cakes ahead and refrigerate for assembly convenience.
- Substitute hazelnut praline paste for Nutella for a richer taste.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 52 g
- Sodium: 280 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 85 mg
