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Ferrero Rocher Cake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Description

Indulge in the rich and decadent Ferrero Rocher Cake, a luscious hazelnut and chocolate layered cake featuring moist hazelnut flour sponge, silky Nutella buttercream, and elegant decoration with crushed wafers, chopped hazelnuts, and iconic Ferrero Rocher candies. Perfect for celebrations and chocolate-lovers, this cake combines delicate baking with creamy frosting and crunchy textures for an irresistible dessert experience.

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

  1. 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 easy cake removal.
  2. Mix Dry Ingredients: Sift together all-purpose flour, cocoa powder, and baking powder, then stir in the hazelnut flour to evenly combine your dry components.
  3. Whip Eggs and Sugar: Using a mixer, whip the eggs on high speed for about 3 minutes, then gradually add the granulated sugar. Continue whipping until the mixture has tripled in volume, which should take around 15 minutes, creating a light and airy base.
  4. Fold in Dry Ingredients: Gently fold the dry flour mixture into the whipped eggs in three additions. Be careful to fold slowly and thoroughly to maintain the airiness and avoid deflating the batter.
  5. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
  6. Cool the Cakes: Let the cakes cool in the pans for 5 minutes before transferring them to a cooling rack to cool completely, preventing soggy layers and ensuring easy handling.
  7. Melt Chocolate: Melt the semi-sweet chocolate in short bursts in the microwave, stirring in-between to avoid burning. Let the melted chocolate cool down to room temperature before mixing.
  8. Prepare Nutella Buttercream: Beat together the melted cooled chocolate, unsalted butter, and Nutella spread until light, fluffy, and well combined, forming a creamy frosting.
  9. Slice the Cake Layers: Using a serrated knife, carefully slice each cake horizontally into two equal layers, creating four thin layers in total that will be filled with frosting.
  10. Crush Wafers: Place wafers into a ziplock bag and crush them gently with a rolling pin until finely broken to achieve the desired crunchy texture for decoration and layering.
  11. Assemble the Cake – Base: Set aside ¾ cup of frosting for decorating later. Place a small dab of frosting on your serving platter to secure the first cake layer and prevent sliding.
  12. Layer Frosting and Wafers: Spread one-quarter of the frosting evenly over the first cake layer, then sprinkle one-third of the crushed wafers atop. Repeat these steps for the remaining layers, finishing with a frosted top.
  13. 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 add texture and visual appeal.
  14. Decorate the Top: Pipe 8 stars of frosting on the top surface of the cake using a piping bag. Place a Ferrero Rocher candy atop each star for a stunning and thematic presentation.
  15. Chill and Serve: Chill the cake until ready to serve. For the best texture and flavor, allow the cake to come to room temperature before slicing and serving.

Notes

  • Ensure eggs are at room temperature for better volume when whipped.
  • Be gentle when folding dry ingredients to keep the batter airy.
  • You can substitute hazelnut flour with finely ground hazelnuts if unavailable.
  • If you prefer a less sweet frosting, adjust the Nutella amount to taste.
  • Allow the cake to rest after chilling so the buttercream softens slightly, improving texture.
  • Use a serrated knife for cleaner and more precise cake slicing.

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