Ferrero Rocher Cake made with layers of hazelnut Sponge Cake, rich Nutella Buttercream, and wafers. This recipe makes the perfect Ferrero Rocher Chocolate Cake.
Preheat oven to 350°F. Line two – 8 inch round pans with foil and spray with non-stick spray, or butter the sides.
Sift 3 tbsp flour, 3 tbsp cocoa & 3 tsp baking powder. Stir in 2 cups of hazelnut flour.
Whip 7 eggs on high speed, until frothy, about 3 minutes. Slowly add the 1/2 cup 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 350°F 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
Melt 2¼ cups of chocolate in the microwave, on low heat, in short intervals, stirring between each time. Bring to room temperature.
Whip chocolate, 300 grams room temperature butter & 1/2 cup Nutella until thoroughly combined and fluffy.
Once the cake is cool, split each cake horizontally into 2 even layers.
Place a small dab of frosting onto a serving platter.
Place 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.
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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