Description
This Ferrero Rocher Cake is an indulgent chocolate cake layered and frosted with creamy Nutella frosting, studded with chopped Ferrero Rocher chocolates, and topped with whole Ferrero Rocher candies and optional chopped hazelnuts for extra crunch. Moist, rich, and perfectly sweet, this cake is ideal for celebrations or anytime you crave a decadent chocolate and hazelnut treat.
Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream
Nutella Frosting
- 1 cup unsalted butter, softened
- 1 cup Nutella
- 3 cups powdered sugar
- 1/4 cup heavy cream (or more if needed)
- 1 tsp vanilla extract
- A pinch of salt
Decoration
- 12-15 Ferrero Rocher chocolates (for filling and decoration)
- 1/4 cup chopped hazelnuts (optional, for extra crunch)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to incorporate and aerate them evenly.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined, ensuring no lumps.
- Incorporate Sour Cream: Mix in the sour cream fully, which adds moisture and tenderness to the cake texture.
- Add Boiling Water: Gradually pour in the boiling water while mixing gently. The batter will be thin, but this is expected and helps make the cake moist.
- Divide Batter: Evenly divide the batter between the two prepared cake pans for uniform layers.
- Bake the Cakes: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, which is important before frosting to prevent melting.
- Make Nutella Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2 minutes.
- Add Nutella: Beat in the Nutella until fully combined and smooth.
- Add Powdered Sugar: Gradually add powdered sugar in half-cup increments, beating until the frosting is fluffy and smooth.
- Finish Frosting: Add heavy cream, vanilla extract, and a pinch of salt. Beat until light and spreadable. Adjust consistency by adding extra heavy cream 1 tablespoon at a time if needed.
- Level Cake Layers: Once completely cooled, trim the tops of the cakes to create flat layers for easier stacking.
- First Layer Assembly: Place the first cake layer on a serving plate. Spread a generous layer of Nutella frosting over the top.
- Add Ferrero Rocher Pieces: Chop 6-8 Ferrero Rocher chocolates roughly and sprinkle over the frosting to incorporate surprise bites of hazelnut and chocolate inside the cake.
- Top Layer and Frosting: Place the second cake layer on top and cover the entire cake with the remaining Nutella frosting, smoothing the sides and top.
- Decorate: Arrange the remaining whole Ferrero Rocher chocolates on top of the cake. Optionally sprinkle with chopped hazelnuts for added texture and crunch.
- Serve: Slice the cake and serve chilled or at room temperature to enjoy the rich, moist layers with creamy hazelnut frosting and crunchy chocolates.
- Enjoy: Relish the indulgent combination of chocolate, Nutella, and hazelnut flavors in every bite.
Notes
- The boiling water thins the batter and creates a moist cake texture—do not skip this step.
- Make sure cakes are completely cool before frosting to prevent melting.
- You can substitute heavy cream with milk for a lighter frosting, though texture may vary.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Bring cake to room temperature before serving for best flavor and texture.
- Optional chopped hazelnuts add a nice crunch but can be omitted if preferred.
