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Ferrero Rocher Chocolate Cake Recipe

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★★★★★

4.7 from 141 reviews

This Ferrero Rocher Chocolate Cake is an indulgent, rich chocolate cake layered and frosted with creamy hazelnut frosting infused with Nutella and chopped hazelnuts. Topped with whole Ferrero Rocher chocolates and crushed hazelnuts, this dessert combines decadent chocolate flavor with a delightful hazelnut crunch. Perfect for celebrations and gatherings.

Ingredients

Scale

For the Chocolate Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Hazelnut Frosting:

  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 cup hazelnut spread (such as Nutella)
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped hazelnuts (for mixing in)

For the Decoration:

  • 8–10 Ferrero Rocher chocolates (for topping)
  • 1/4 cup crushed hazelnuts (for garnish)

Instructions

  1. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure even distribution. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined to avoid overmixing. Carefully stir in the boiling water; the batter will be thin but this helps create a moist cake. Pour the batter evenly between the prepared pans.
  2. Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes then transfer to wire racks to cool completely before frosting.
  3. Prepare the Hazelnut Frosting: In a large mixing bowl, beat the softened butter at medium speed until creamy and smooth. Gradually add the powdered sugar and cocoa powder on low speed to avoid powdery clouds until fully incorporated. Add the hazelnut spread, heavy cream, and vanilla extract, then beat the mixture on medium speed until light and fluffy. Finally, gently fold in the finely chopped hazelnuts to add texture to the frosting.
  4. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous, even layer of the hazelnut frosting over the top using a spatula. Carefully place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake smoothly, creating a luscious finish.
  5. Decorate the Cake: Arrange the Ferrero Rocher chocolates evenly on top of the frosted cake for an elegant presentation. Sprinkle crushed hazelnuts around the base of the cake and scatter some on top for added crunchy texture and visual appeal.
  6. Serve: Slice the cake into desired portions. Serve this decadent Ferrero Rocher Chocolate Cake with a cup of coffee or tea for a perfect indulgent treat. Enjoy the rich chocolate and hazelnut flavors!

Notes

  • Ensure the cakes are completely cool before frosting to prevent melting the frosting.
  • Use boiling water carefully when mixing the batter to avoid cooking the eggs.
  • This cake can be stored in an airtight container in the refrigerator for up to 4 days.
  • For best texture, bring the chilled cake to room temperature before serving.
  • You can substitute the hazelnut spread with any chocolate hazelnut spread if Nutella is not available.

Keywords: Ferrero Rocher cake, chocolate cake, hazelnut frosting, Nutella cake, chocolate hazelnut cake, layered cake, celebration cake, dessert recipe

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