Ferrero Rocher Chocolate Cake Recipe

Introduction

This Ferrero Rocher Chocolate Cake combines rich chocolate layers with creamy hazelnut frosting, inspired by the beloved candy. It’s a show-stopping dessert that’s perfect for special occasions or when you want to treat yourself.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup hazelnut spread (such as Nutella)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped hazelnuts (for mixing in)
• 8-10 Ferrero Rocher chocolates (for topping)
• 1/4 cup crushed hazelnuts (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water carefully until the batter is smooth; it will be thin.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Step 6: To make the frosting, beat the softened butter in a large bowl until creamy.
7. Step 7: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
8. Step 8: Add the hazelnut spread, heavy cream, and vanilla extract, then beat on medium speed until light and fluffy.
9. Step 9: Fold in the finely chopped hazelnuts gently.
10. Step 10: Place one cake layer on a serving plate and spread a generous layer of hazelnut frosting on top.
11. Step 11: Add the second cake layer on top and frost the top and sides with the remaining frosting.
12. Step 12: Decorate the top of the cake with Ferrero Rocher chocolates and sprinkle crushed hazelnuts around the base and the top.
13. Step 13: Slice and serve. Enjoy your indulgent Ferrero Rocher Chocolate Cake with coffee or tea!

Tips & Variations

• For extra moisture, substitute half the vegetable oil with melted butter.
• Use espresso powder in the batter to enhance the chocolate flavor.
• Try almond spread instead of hazelnut spread for a different nutty twist.
• Chill the cake for about 30 minutes before decorating for easier frosting application.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture and flavor. Leftover cake can be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking flour blend. Make sure it includes xanthan gum for best results.

How do I prevent the cake from drying out?

Be sure not to overbake and cool the cake completely before frosting. Storing it properly in an airtight container or wrapped helps retain moisture.

Ferrero Rocher Chocolate Cake Recipe

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Indulge in this decadent Ferrero Rocher Chocolate Cake, featuring a moist cocoa chocolate cake layered and frosted with rich hazelnut cream combined with Nutella, finished with whole Ferrero Rocher chocolates and a crunchy hazelnut garnish. Perfect for special occasions or chocolate lovers craving a luxurious dessert.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Hazelnut Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup hazelnut spread (such as Nutella)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped hazelnuts (for mixing in)

For the Decoration:

• 8–10 Ferrero Rocher chocolates (for topping)
• 1/4 cup crushed hazelnuts (for garnish)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution and no lumps.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until well combined and smooth.
4. Mix Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
5. Add Boiling Water: Carefully pour in the boiling water while stirring slowly; the batter will become thin but this ensures a moist texture.
6. Bake the Cake Layers: Evenly divide the batter between the prepared pans and bake for 30-35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
7. Prepare the Hazelnut Frosting: Beat softened unsalted butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until fully incorporated.
8. Add Hazelnut Spread and Flavorings: To the butter mixture, add hazelnut spread, heavy cream, and vanilla extract. Beat on medium speed until the frosting is light, fluffy, and smooth in texture.
9. Fold in Chopped Hazelnuts: Gently fold the finely chopped hazelnuts into the frosting to add texture and nutty flavor.
10. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of hazelnut frosting evenly on top. Top with the second cake layer and cover the entire cake, including sides, with remaining frosting.
11. Decorate the Cake: Arrange 8-10 Ferrero Rocher chocolates neatly on top of the frosted cake. Sprinkle crushed hazelnuts around the base and on top for a crunchy finish and elegant appearance.
12. Serve and Enjoy: Slice the cake into portions and serve with your favorite coffee or tea for an indulgent treat.

Notes

• Ensure cakes are completely cooled before frosting to prevent melting.
• Boiling water in the batter enhances moisture but handle carefully to avoid injury.
• Use room temperature butter for frosting to achieve a smooth and creamy texture.
• Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Keywords: Ferrero Rocher cake, chocolate cake, hazelnut frosting, Nutella cake, chocolate hazelnut dessert, layered cake