Ferrero Rocher Cake Recipe

This Ferrero Rocher Cake is three moist chocolate layers topped with fluffy Nutella buttercream and crushed Ferrero Rocher candies

👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
mixing bowl
spatula

📝 Preparation Steps

Make the cake:

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.

large eggs3(15ml) pure vanilla extract1 tablespoon(280g) all-purpose flour, sifted2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon(454g) unsalted butter, cold2 cups(371g) jar or 1 heaping cup Nutella hazelnut spread13 oz(911-1041g) powdered sugar7 cups(45ml) heavy whipping cream or milk3 tablespoons

In a separate bowl, sift together the dry ingredients. To the batter, alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for ⏱️ 20-24 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

Make the frosting:

Cut the butter into 1 tablespoon size pieces. Using the paddle attachment, whip butter for ⏱️ 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the Nutella until well mixed.

Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for ⏱️ 2-3 minutes before adding additional powdered sugar.

Once all ingredients have been added, whip for ⏱️ 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.

(15ml) pure vanilla extract1 tablespoon(280g) all-purpose flour, sifted2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon(454g) unsalted butter, cold2 cups(371g) jar or 1 heaping cup Nutella hazelnut spread13 oz(911-1041g) powdered sugar7 cups(45ml) heavy whipping cream or milk3 tablespoonsPinch of salt (optional)

Assemble the cake:

Level off the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula.

Chop 8 Ferrero Rocher candies into small pieces and spread over the frosting, gently pressing into the frosting. Spread a very thin layer of frosting over top, just enough to give the next layer of cake something to grip onto. Add the second layer of cake and add the remaining frosting and 8 more chopped candies. Place the third layer of cake on top, inverted so the bottom of the cake layer is now the top.

Use the piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Refrigerate for ⏱️ 15-20 minutes.

Separate out 1 ¼ cups of frosting to decorate with, set aside. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula, and then use the spatula to make swirls on the sides of the cake if desired. Decorate with a large open star tip (I used Ateco 846) and garnish with remaining Ferrero Rocher candies.

Nutrition Facts

calories

1127 calories

fat Content

56.3 g

serving Size

fiber Content

2.8 g

sugar Content

124.4 g

sodium Content

375.1 mg

protein Content

7 g

trans Fat Content

0 g

cholesterol Content

140.4 mg

carbohydrate Content

154.3 g

saturated Fat Content

35 g

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