Description
Indulge in the ultimate chocolate-hazelnut experience with this decadent Ferrero Rocher Cake. Layers of moist chocolate cake filled with Nutella, toasted hazelnuts, and chopped Ferrero Rocher chocolates, all covered in a rich dark chocolate ganache. A show-stopping dessert for any special occasion!
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup hot water
For Filling and Topping:
- 1 cup Nutella
- ½ cup chopped hazelnuts (toasted)
- 12 Ferrero Rocher chocolates (chopped)
- 1 cup heavy cream
- 8 oz dark chocolate (chopped)
- 1 tbsp butter
- Additional Ferrero Rocher chocolates and chopped hazelnuts (for topping)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/line two 8-inch cake pans.
- Mix Dry Ingredients: Combine flour, cocoa, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: Mix buttermilk, oil, eggs, vanilla, sugars until smooth. Add dry ingredients and hot water, mix well.
- Bake: Divide batter, bake for 28–32 mins, then cool on wire racks.
- Make Ganache: Heat cream, pour over chocolate and butter, stir until smooth. Chill until spreadable.
- Assemble: Layer cake with Nutella, hazelnuts, and Ferrero Rocher. Cover with ganache and garnish with chocolates and nuts.
- Chill and Serve: Chill for 1 hour before serving.
Notes
- For extra crunch, add crushed wafer cookies between layers.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
