Description

Dream of a bakery-worthy Ferrero Rocher Cake? Master 6 shortcuts for silky fillings, glossy toppings, and Instagram-ready flair. Try these secrets today!

Ingredients

Scale

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ tsp baking soda

½ tsp baking powder

½ tsp salt

2 large eggs

1 cup granulated sugar

½ cup light brown sugar

1 cup buttermilk (substitute: 1 cup milk + 1 tbsp vinegar)

½ cup vegetable oil

1 tsp vanilla extract

¾ cup hot coffee (enhances chocolate depth)

For the Nutella Buttercream:

1 cup unsalted butter, softened

2 cups powdered sugar

½ cup Nutella

1 tbsp heavy cream

1 tsp vanilla extract

Pinch of salt

For the Crunchy Hazelnut Layer:

1 cup chopped roasted hazelnuts

¾ cup crushed wafer cookies (like KitKat or sugar cones)

2 tbsp melted chocolate

Pinch of sea salt

Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This ensures your cake layers release cleanly every time.

Step 2: Mix the Dry Ingredients

Sift together the flour, cocoa, baking soda, baking powder, and salt into a large bowl. Sifting removes clumps and adds air for a fluffier crumb.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk eggs, granulated and brown sugar until light. Add buttermilk, oil, and vanilla. Gradually stir in hot coffee. The mixture should be thin but smooth.

Baking Insight: Coffee enhances cocoa’s natural bitterness and richness—don’t worry, it won’t taste like espresso!

Step 4: Combine and Bake

Gradually mix dry ingredients into the wet, stirring until smooth. Divide the batter equally into pans and bake for 28–30 minutes. Test with a toothpick—it should come out clean.

Cool completely before frosting.

Step 5: Make the Nutella Buttercream

In a stand mixer, whip butter until fluffy (about 4 minutes). Add powdered sugar one cup at a time, followed by Nutella, cream, vanilla, and salt. Whip until silky smooth.

Step 6: Build the Crunch Layer

Combine hazelnuts, crushed wafers, melted chocolate, and sea salt. Spread this mixture between cake layers for a signature crunch reminiscent of Ferrero Rocher’s crispy shell.

Step 7: Assemble & Frost

Place one cake layer on a stand. Spread buttercream, then crunchy hazelnut layer. Repeat with remaining layers. Coat the entire cake in a smooth layer of Nutella buttercream.

Step 8: Drizzle Ganache & Garnish

For ganache, heat cream until simmering and pour over chocolate chips and butter. Stir until glossy. Drizzle over the top, allowing some to drip down the sides. Top with Ferrero Rocher candies and hazelnut crumbs

Prep Time: PT30M
Cook Time: PT30M
Cuisine: American

Nutrition

Calories: ~550
Sugar: 44g
Sodium: 260mg
Fat: 32g
Carbohydrates: 62g
Fiber: 3g
Protein: 6g

Keywords: Ferrero Rocher Cake,ferrero rocher