Ferrero Rocher Cake
Ferrero Rocher Cake is made of Hazelnut Sponge Cake layers, then sandwiched with Nutella Buttercream and some wafers for the crunch. The cake looks and tastes like the most amazing Hazelnut Truffle!
Still haven’t decided what to make for Thanksgiving? How about you give this amazing cake a try! We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this Ferrero Rocher Cake is good!
Each cake layer is made of hazelnut sponge cake, then layered with rich Nutella and Chocolate Buttercream and the wafers in between each layer add a pleasant crunch that will remind you of the wafer shell in the Ferrero Rocher candy.
Looking for more amazing Chocolate Cakes? Check these out!
Micado Cake – Armenian Chocolate cake made with Flaky cake layers and Chocolate Buttercream
Chocolate Kiev Cake – Chocolate Sponge Cake, Chocolate Meringue and a ton of roasted walnuts.
Truffle Cake – Thin chocolate sponge cake layers, soaked with Kahlua and layered with Truffle Filling.
Ferrero Rocher Cake
Ferrero Rocher Cake - Rich with Chocolate & Hazelnuts, this cake is amazing!
Ferrero Rocher Cake Ingredients
Ferrero Rocher Frosting Ingredients
- 300 grams butter, unsalted room temperature
- 2¼ cups chopped chocolate or chocolate chips , semi-sweet
- ½ cup Nutella spread
- 1.5 cup wafers crushed
Decorating the Ferrero Rocher Cake
Ferrero Rocher Cake Layers
Preheat oven to 350F. Line two – 8 inch round pans with foil and spray with non-stick spray, or butter the sides.
- Sift flour, cocoa & baking powder. Stir in ground nuts.
Whip eggs on high speed, until frothy, about 3 minutes. Slowly add the sugar and continue whipping until tripled in volume, about 15 minutes.
Carefully fold dry ingredients into the eggs in 3 additions.
Divide the batter evenly between two – 8-inch pans and bake at 350F for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, leave in the pan for 5 minutes, then transfer to a cooling rack and cool completely
Make the Frosting for the Ferrero Rocher Cake
Melt chocolate in the microwave, on low heat, in short intervals, stirring between each time. Bring to room temperature.
Whip chocolate, room temperature butter & Nutella until thoroughly combined and fluffy.
Assemble the Ferrero Rocher Cake
- Once the cake is cool, split each cake into 2 even layers.
- Crush wafers by putting in a ziplock bag, then going over them with a rolling pin or something heavy.
- Reserve ¾ cup frosting for decorating.
Place a small dab of frosting onto a serving platter.
Put the 1st cake layer on top and press to adhere.
Top with ¼ of the remaining frosting and spread around evenly. Sprinkle with ⅓ of the crushed wafers.
- Repeat above 2 steps with the remaining cake layers.
Cover the cake sides with reserved frosting.
Press the crushed wafers or chopped hazelnuts onto the sides of the cake.
Pipe 8 stars on top of the cake. Place 1 Ferrero Rocher candy on top of each piped star.
Keep refrigerated if not serving right away. Bring to room temperature before serving.
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