This Ferrero Rocher Cake recipe starts with a chocolate hazelnut cake, covered in Nutella buttercream and topped with hazelnut pieces, chocolate ganache, and the famous Ferrero Rocher candy!
I am not a huge Nutella fan normally, but I absolutely feel in love with this cake! The moist chocolate cake layers with the Nutella buttercream and crunch of the hazelnuts bits is simply fantastic!
WHAT FLAVOR IS FERRERO ROCHER?
Ferrero Rocher candy is made by an Italian confectionary company who keeps their recipes secret (understandably), BUT the main components of these chocolates include a chocolate and hazelnut crunchy coating, a Nutella-like filling, and a whole hazelnut in the center. They are DEVINE! Definitely a fancy chocolate treat!
HOW TO MAKE FERRERO ROCHER CAKE
Starting with the cake layers. Preheat your oven to 350 degrees F. and prepare three 8-inch cake pans by rubbing generously with vegetable shortening and dust the entire inside of the pan with flour and set aside. Combine the all purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, espresso powder (optional but DELISH! No, it does not make the cake taste like coffee!), and salt into the bowl of a stand mixer equipped with a whisk attachment. Whisk to combine.
In a large glass measuring cup or a small bowl, add the milk, vegetable oil, eggs, and vanilla. Whisk to combine. With the mixer on low speed, slowly pour the wet ingredients into the dry. Scrape the sides and bottom of the bowl.
Carefully pour the hot water into the mixer bowl and whisk until combined. This helps create the moist chocolate cake! Increase speed to high for about 30 seconds. Scrape the sides and bottom of the bowl to make sure all the ingredients are combined.
Divide the batter evenly between the three prepared pans and bake for 20-23 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pan for about 15 minutes then transfer to a wire rack to cool completely.
In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for at least 5 minutes until creamy and smooth. Add in the Nutella and mix until just combined.
Add half of the powdered sugar and mix on low speed until combined. Scrape the sides and bottom of the bowl and add the remaining powdered sugar and mix well.
Slowly pour in the heavy whipping cream and mix on low speed until combined. Increase speed to high and mix for another 5 minutes, scraping the sides ever so often, until you get a fluffy, spreadable consistency.
TIPS AND FAQ’S
- I find it is best to prepare your cake layers (and even your buttercream if you want) a day before you plan to assemble. Cake layers, especially chocolate, are easier to put together and decorate when the cakes have been chilled overnight.
- It is best to do a “crumb coat” by applying a thin layer of frosting all over the cake and refrigerate for 15-20 minutes. Then smooth the remaining frosting over the cake.
- WHAT IS THE BEST CHOCOLATE TO USE FOR THE GANACHE? I recommend using bakers chocolate. It makes the best ganache, BUT I have used chocolate chips in a pinch and they work just as well in my opinion if it is all you have on hand.
- WHERE CAN I FIND FERRERO ROCHER CANDY? Most grocery stores should carry it, especially since it is so close to Valentine’s Day. I have never had any issues finding it around here.
- HOW DO I GET SMOOTH BUTTERCREAM? I use Viva paper towels! I know it is weird… but I learned this trick not too long ago and it is honestly a life saver. Frost your cake like normal and smooth as best as you can. Let your cake sit for about 5 minutes and allow the buttercream to slightly “Crust over”. Then taking a fondant smoother and a viva paper towel (It has to be viva… otherwise you will have paper towel marks in your buttercream), gently place the paper towel on the cake, and smooth with the fondant smoother.
MORE CAKE RECIPES YOU WILL LOVE!
- EASY BUTTERSCOTCH CAKE
- STRAWBERRY CRUNCH CAKE
- OREO POKE CAKE
- OREO LAYER CAKE
- EASY GERMAN BLACK FOREST CAKE
- BANANA PUDDING CAKE
If you love this Ferrero Rocher Cake recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Ferrero Rocher Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon espresso powder optional
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 cup boiling water
- 2 cups unsalted butter softened
- 1 cup Nutella spread
- 8 cups powdered sugar
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup hazelnuts roughly chopped
- Ferrero Rocher candy
- 4 oz. semi sweet chocolate roughly chopped
- 1/2 cup heavy whipping cream
- Preheat your oven to 350 degrees/F and prepare 3 8-inch cake pans by rubbing generously with vegetable shortening and dust with unsweetened cocoa powder.
- In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder and whisk until well combined.
- Add in the vanilla, eggs, milk, and vegetable oil and mix until there are no dry spots remaining.
- Add in the boiling water last and mix on low speed. Slowly increase to high for 1-2 minutes.
- Divide the batter evenly between the three cake tins and bake for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Remove from the oven and allow the cakes to cool completely on a wire rack.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for 4-5 minutes until fluffy.
- Add the Nutella and mix until just combined. Scrape the sides and bottom of the bowl .
- Add half of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and mix until there are no dry spots remaining.
- Slowly pour in the heavy cream and vanilla extract. Mix on low speed until combined then slowly increase the speed to high for 4-5 minutes. Don’t skimp on the creaming time. Mix until you have a fluffy, spreadable consistency.
- If needed, use a large serrated knife to remove the domes off of the cake layers.
- Place one cake layer face down on a serving tray or cake stand and top with about 1 1/2 cups frosting and smooth. Top with about 1/4 cup crushed hazelnuts and gently press into the frosting. Repeat with the remaining cake layers.
- Once you place the last cake layer on, smooth a thin layer of frosting all over the cake sealing in the crumbs. Refrigerate for 15-20 minutes.
- Remove from the refrigerator and cover the cake in the remaining buttercream, reserve about 1 cup of frosting if you want to pipe swirls on the top of the cake.
- Add the remaining frosting to a piping bag with a Wilton 1M tip and pipe swirls around the top of the cake. Top each swirl with half of a Ferrero Rocher chocolate. Sprinkle with crushed hazelnuts if desired.
- Refrigerate until ready to serve.
- Keep the cake stored in an air tight container for up to three days.