Description
Indulge in the decadent Ferrero Rocher Cake, a luscious layered dessert combining moist hazelnut and cocoa cake with creamy Nutella buttercream. This elegant cake is adorned with crushed wafers, chopped hazelnuts, and iconic Ferrero Rocher candies, perfect for celebrations or chocolate lovers seeking a gourmet treat.
Ingredients
Scale
For the Cake Layers:
- 7 large eggs (room temperature)
- ½ cup granulated sugar
- 2 cups hazelnut flour
- 3 tbsp all-purpose flour
- 3 tbsp cocoa powder
- 3 tsp baking powder
For the Nutella Buttercream:
- 300g unsalted butter (room temperature)
- 2¼ cups semi-sweet chocolate or chocolate chips
- ½ cup Nutella spread
For the Decoration:
- 1.5 cups crushed wafers
- 10 Ferrero Rocher candies
- ¾ cup chopped hazelnuts or additional crushed wafers
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder to remove lumps, then stir in the hazelnut flour for an even distribution.
- Whip Eggs and Sugar: Using a mixer on high speed, whip the eggs for about 3 minutes. Gradually add the granulated sugar and continue whipping until the mixture is tripled in volume, approximately 15 minutes, to create a light and airy batter.
- Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the whipped eggs in three additions, using a spatula to maintain the airiness and avoid deflating the batter.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring easier handling.
- Melt Chocolate: Melt the semi-sweet chocolate in short bursts using the microwave, stirring in between, then allow it to cool to room temperature before use to avoid melting the buttercream.
- Prepare Nutella Buttercream: Beat together the room temperature butter, melted chocolate, and Nutella until the mixture is light, fluffy, and smooth, perfect for spreading and layering.
- Slice Cake Layers: Using a serrated knife, slice each cooled cake horizontally into two even layers, creating four layers total for a tall, impressive cake.
- Crush Wafers: Place the wafers in a ziplock bag and use a rolling pin to crush them into fine pieces for texture and decoration.
- Set Up Base Layer: Set aside ¾ cup of buttercream frosting for decoration. Place a small dab of frosting on your serving platter to secure the first cake layer and prevent slipping.
- Assemble Cake Layers: Spread one-quarter of the remaining frosting over the first cake layer, sprinkle with one-third of the crushed wafers, then repeat these steps with the remaining layers, building a flavorful and textured cake.
- Decorate the Sides: Cover the sides of the assembled cake with frosting and press the remaining crushed wafers or chopped hazelnuts onto the sides to create an elegant finish.
- Pipe and Top: Using the reserved frosting, pipe 8 decorative stars on top of the cake. Place a Ferrero Rocher candy atop each star for a stunning presentation.
- Chill and Serve: Refrigerate the cake until ready to serve. For the best texture and flavor, allow the cake to come to room temperature before slicing and enjoying.
Notes
- Ensure eggs are at room temperature for optimal volume when whipped.
- Folding dry ingredients carefully preserves the lightness of the batter.
- Cooling the melted chocolate before mixing prevents the buttercream from curdling.
- Use a serrated knife for even slicing of cake layers.
- Allow the cake to reach room temperature after chilling for the best flavor and texture.
- Crushed wafers add a delightful crunch complementing the creamy buttercream.
