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Ferrero Rocher Chocolate Cake Recipe

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★★★★★

5 from 136 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/ferrero-rocher-chocolate-cake-recipe/