Description
Indulge in the decadent delight of a Ferrero Rocher Cake that combines the rich flavors of chocolate, hazelnut, and cream in each luscious bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Filling and Frosting:
- 1 1/2 cups chocolate-hazelnut spread (Nutella)
- 1 1/2 cups heavy cream
- 12 Ferrero Rocher chocolates (chopped)
- 1/2 cup chopped hazelnuts (toasted)
- 2 cups chocolate buttercream frosting
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/line two 9-inch round cake pans.
- Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
- Add Wet Ingredients: Mix in buttermilk, oil, eggs, and vanilla until smooth.
- Combine with Coffee: Slowly pour in hot coffee, whisk until smooth.
- Bake: Divide batter between pans, bake for 30–35 minutes, then cool.
- Make Filling: Beat Nutella with cream, fold in chopped chocolates and hazelnuts.
- Assemble Cake: Spread filling between layers, frost the outside with buttercream.
- Decorate: Top with extra chocolates and hazelnuts.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Enhance flavor by brushing cake layers with hazelnut liqueur.
- Cake can be made a day ahead and stored covered in the fridge.
- For best texture, serve at room temperature.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 52 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 75 mg
