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Chocolate Nutella Ferrero Rocher Cake Recipe

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4.4 from 9 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 16 servings

Description

This decadent Chocolate Nutella Ferrero Rocher Cake combines moist, rich chocolate layers infused with coffee, layered and frosted with a smooth Nutella buttercream. The cake is garnished with toasted hazelnuts and iconic Ferrero Rocher chocolates, creating an indulgent dessert perfect for special occasions or chocolate lovers seeking a show-stopping treat.

Ingredients

Cake Ingredients

  • 100 g unsalted butter
  • 100 ml sunflower oil
  • 340 g white sugar (granulated)
  • 4 extra-large eggs
  • 340 g self-raising flour
  • 50 g cocoa powder
  • ½ tsp salt
  • 160 ml strong brewed coffee
  • 250 ml sour cream
  • 1 tsp vanilla extract

Nutella Buttercream Ingredients

  • 100 g dark chocolate
  • 100 g milk chocolate
  • 90 g unsalted butter
  • 1 tbsp golden syrup
  • 1 tsp vanilla extract
  • 450 g powdered sugar
  • 90 g sour cream
  • ⅔ cup Nutella
  • 60 ml whipping cream

Decoration

  • 100 g skinned hazelnuts (toasted)
  • ¼ cup Nutella
  • 12 Ferrero Rocher chocolates

Instructions

  1. Prepare Cake Tins: Preheat your oven to 180°C (350°F). Grease and line three 22cm (9-inch) round cake tins with oil and parchment paper to prevent the cakes from sticking.
  2. Mix Butter, Oil and Sugar: In a stand mixer fitted with a paddle attachment, combine the oil, butter, and granulated sugar. Beat on medium to high speed until the mixture is light, fluffy, and well aerated, about 4 minutes.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully. Remember to scrape down the sides of the bowl regularly to ensure an even mix.
  4. Combine Dry Ingredients: In a separate large bowl, sift together the self-raising flour, cocoa powder, and salt for a uniform dry mixture.
  5. Incorporate Dry Ingredients: Add the dry flour mixture to the egg and sugar batter. Beat on low speed until just combined, being careful not to overmix to keep the cake tender.
  6. Add Wet Ingredients: In a jug, whisk together the sour cream, warm brewed coffee, and vanilla extract. With the mixer on low speed, slowly pour this mixture into the batter, ensuring it’s smooth and lump-free. Scrape down the sides as needed.
  7. Bake the Cake Layers: Evenly distribute the batter between the three prepared cake tins. Bake in the preheated oven for about 30 minutes or until a cake tester inserted in the center comes out clean. Allow cakes to cool in their tins for 20 minutes before transferring to a wire rack to cool completely.
  8. Melt Chocolate and Butter: For the buttercream, set a heatproof bowl over simmering water and melt the dark chocolate, milk chocolate, and butter together until smooth. Remove from heat and let cool slightly.
  9. Mix Buttercream Base: Transfer the melted chocolate mixture to a stand mixer with a whisk attachment. Add golden syrup and vanilla extract, mixing briefly to combine.
  10. Add Icing Sugar: Sift half of the powdered sugar over the chocolate mix and whisk to combine thoroughly.
  11. Add Sour Cream: Beat in the sour cream until the frosting comes together smoothly. It might look lumpy initially, but continue beating until smooth.
  12. Add Remaining Sugar and Whisk: Sift the remaining powdered sugar into the mixture and beat at medium to high speed until fluffy and light in texture.
  13. Incorporate Nutella: Add the Nutella to the frosting and beat to combine evenly throughout the buttercream.
  14. Whip in Cream: With the mixer running, add the whipping cream one tablespoon at a time until the frosting is fluffy and pipeable. Transfer frosting to a piping bag for assembly.
  15. Trim Cake Layers: Using a sharp knife, carefully trim any domed tops from the cooled cake layers to create flat surfaces for stacking.
  16. Assemble First Layer: Place the first cake layer onto a cake plate and secure it with some frosting. Pipe an even layer of frosting over the surface and smooth with an offset spatula.
  17. Add Nuts and Nutella: Sprinkle one-third of the toasted hazelnuts evenly over the frosting, then spoon small dollops of Nutella on top for added richness and texture.
  18. Repeat Assembly: Place the second cake layer on top, cut side down. Repeat frosting, nut, and Nutella layer. Add the third cake layer on top, pressing gently to align and secure all layers.
  19. Frost the Cake: Cover the entire cake—top and sides—with the remaining frosting. Use a knife to create decorative swirls in the buttercream for a textured finish.
  20. Decorate: Arrange whole and halved Ferrero Rocher chocolates along with the remaining toasted hazelnuts on top of the cake for a beautiful and thematic presentation.
  21. Serve: Slice the cake with a sharp knife, serve generously, and enjoy this luscious Nutella chocolate delight!

Notes

  • Ensure the coffee used is strong but not too hot when incorporated into the batter to avoid curdling the eggs.
  • To toast hazelnuts, spread them on a baking tray and roast at 180°C (350°F) for about 10 minutes until fragrant. Remove skins by rubbing nuts in a kitchen towel.
  • Use parchment paper and oil to line cake pans to help in easy removal of cakes and prevent sticking.
  • Let the cakes cool completely before frosting to prevent the buttercream from melting.
  • For best results, use high-quality Nutella and chocolates for richer flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://sarabaking.com/chocolate-nutella-ferrero-rocher-cake-recipe/