Ferrero Rocher cake – Liv for cake

This Ferrero Rocher cake is your favorite chocolate hazelnut cake in cupcake form! Chocolate hazelnut cake with a Nutella buttercream.

Can you believe it’s almost November?? I honestly can’t. These last few months (and this year in general) have gone crazy fast, despite all the chaos and craziness. I can’t believe we’re almost into the holiday season.

Of course, I look forward to the end of the year holidays with open arms. I plan to start packing up all the pumpkins and putting out the Christmas decorations in the next week or so. I am one of those people.

Today, I’m bringing you one of my favorite desserts based on one of my favorite desserts!

The ultimate candy collection

Over 50 of my favorite dessert recipes all in one place! From classic desserts to holiday favorites and everything in between.

Get your copy today!

I know you can get technical of Ferrero year round, but for me, they’re a holiday treat.

Maybe it’s because of the ads they always blast during the holiday season. And it’s kind of a tradition these days that my parents always get Ryan a box of Ferrero for Christmas. It’s really cool.

Regardless of mine LOT Nutella recipe, I’m actually not a huge fan of Nutella per se. I used to eat it straight out of the jar with a spoon when I was younger, so maybe I just got sick of it.

But in a Ferrero? heaven.

How to make this Ferrero Rocher cake

I wanted to make sure that all the elements of a real Ferrero shine through. This cake is filled with chocolate and hazelnut flavors. There is hazelnut flour in the cake itself (optional, but it adds flavor and texture) and I added a layer of crunchy hazelnut meringue to mimic that crunchy shell that Ferrero has.

Chocolate hazelnut cake

To make the cake layers I substituted some of the flour in my favorite Chocolate cake recipe with hazelnut flour.

This adds a delicious taste and texture to the cake. You can either make hazelnut flour at home by grinding some toasted and shelled hazelnuts, or you can buy. I talk a little more about this here in mine Hazelnut cake recipe.

If you don’t want to bother with either, you can simply replace the hazelnut flour with more all-purpose flour.

Hazelnut meringue

I originally planned to use flakes the foil to add crunch, but I opted for something a little more elaborate and went with meringue instead.

The meringue will lose some of its crunch the longer it sits with the buttercream, so you may choose to use flakes if you have them on hand.

Next time, though, I’ll probably just chop up actual Ferreros and spread them between the cake layers.

Nutella Buttercream

The rich Nutella buttercream is something I would happily eat with a spoon. It’s very good. A tastier version of Nutella that pairs very well with dense chocolate cake.

I used one American buttercream recipe because I wanted the cream to be dark and look more like what you see in a Ferrero. If you’d like, I have a Swiss version of meringue buttercream Nutella cake that you can use instead.

I may have gone a little heavy on the frosting between layers, but I told you it was good!! You can’t quite see the hazelnut meringue layer, but I swear it’s there! And it’s delicious.

The cake is sweet and delicious. Paired with smooth Nutella buttercream and crunchy chocolate hazelnut meringue, it really is the best thing ever.

If you’re looking for something unique this holiday season, or really any time of year, this Ferrero Rocher cake is sure to please!

Oh, and if you want an equally delicious and stunning holiday cake based on a Ferrero brand dessert, you should check out Raphael cake!

Notes and Tips for this Ferrero Rocher Cake:

• The recipe as is will also work in two 8 inch pans. For three 8-inch pans, 1.5 times the recipe. However, the layers will be a little thinner, so be sure to reduce the baking time.
• To make cupcakes, all you have to do is reduce the baking time – start checking at 15 minutes or so.
• Cool cake layers can be baked ahead of time, wrapped twice in plastic wrap, and frozen for up to 3 months. Remove 2-3 hours before assembly.
• The frosting can be placed in an airtight container and refrigerated for 1 week to freeze for 3 months. Bring to room temperature and whisk again before use.
• If you don’t have hazelnut flour on hand and/or don’t want to, you can simply substitute extra all-purpose flour.
• To improve the chocolate flavor of the cake, you can use hot strong coffee instead of hot water.
• The hazelnut meringue will soften the longer it sits in the cake. Ideally, serve on the same day. Regardless, it will still be delicious! Instead, you can use chopped Ferrero between the layers.
• To ensure your cake layers bake nice and flat, see my Flat cakes post.

Ferrero Rocher cake

This Ferrero Rocher cake is your favorite chocolate hazelnut cake in cupcake form! Hazelnut cake with chocolate layers and a Nutella buttercream.

course dessert

kitchen US

Preparation Time 2 hour hour

Cooking time 2 hour hour

Total time 4 hour hour

sERVICE 12

Calories 733kcal

Ingredients

US customaryMetrics

1x2x3x

Hazelnut Meringue (optional):

GUIDELINES

Chocolate hazelnut cake:

• Preheat oven to 350F, grease three 6-inch round pans and dust with cocoa powder. Line the ends with parchment.

• Place all dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

• In a medium bowl, mix all the wet ingredients (pour hot water slowly while stirring so the eggs don’t cook).

• Add the wet ingredients to the dry ingredients and mix for 2-3 minutes. The dough will be very thin.

• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter was evenly distributed.

• Bake until cake tester comes out mostly clean, 30-35 minutes total.

Nutella Buttercream:

• Prepare a mixer with a whisk and beat the butter until creamy (2 minutes).

• In a medium bowl, mix together the sifted powdered sugar and cocoa powder.

• Reduce speed to low and add to powdered sugar mixture 1 cup at a time until well blended. Scrape down the sides of the bowl and beat as needed. Add Nutella and beat for about 5 minutes.

Hazelnut Meringue:

• Preheat oven to 250F and line a 10×15″ pan with parchment. Trace two 5″ circles onto the parchment, flip it over so the traced side is down.

• Combine the egg whites, salt and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add the sugar (1 tablespoon at a time) and beat until stiff.

• Spread some meringue under the corners of the parchment to secure it. Fold the chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5″ circles as a guide. Pipe or spread remaining meringue into empty spaces on parchment.

• Bake for 90 minutes and cool in the pan.

Assembly:

• Place one cake layer on a baking sheet or serving plate. Top with 2/3 cup butter and spread evenly.

• Place a meringue disc on top and brush with additional butter as desired (or sprinkle with chopped Ferrero. Repeat with the remaining layers and crumb coat the cake. Chill for 20 minutes.

• Brush the cake with the remaining butter, smooth the sides and chill for 20 minutes. Press the chopped hazelnuts on the sides and top with the rosettes as desired.

endnoteS

* Grind 1 cup of roasted and peeled hazelnuts into a fine powder. Or in 3/4 cup all-purpose flour.
** Make sure there are no traces of egg yolks in your whites and that your mixer bowl and beater are completely fat free or your meringue will not set.

Calories: 733kcalCarbohydrates: 87gProtein: 8gFat: 43gSaturated fat: 25gCholesterol: 93mgSodium: 401mgPotassium: 381mgFiber: 6gSugar: 71gVitamin A: 780wasVitamin C: 0.6mgCalcium: 98mgIron: 3.5mg

Nutritional information and metric conversions are automatically calculated. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite food calculator and/or metric conversion tool.

Originally published on November 6, 2016