Description
This decadent Ferrero Rocher Cake delivers a rich, moist chocolate sponge paired with a luscious Nutella buttercream frosting. Infused with hints of cocoa and hazelnuts, and studded with whole Ferrero Rocher chocolates, this cake is perfect for celebrations and chocolate lovers alike. The recipe involves baking two layers of chocolate cake, layered and decorated with Nutella frosting and topped with iconic Ferrero Rocher chocolates for an indulgent finish.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- 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. This ensures a smooth cake batter and even distribution of leavening agents.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer on medium speed, beat the ingredients until the batter is smooth and well combined.
- Incorporate Sour Cream: Add the sour cream to the batter. Mix gently until fully incorporated, which will help add moisture and richness to the cake.
- Add Boiling Water: Gradually pour in the boiling water while mixing gently. The batter will become thin, which is normal and will result in a moist cake.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: (Not detailed in original instructions but implied) Beat the softened butter until creamy, then add Nutella and blend until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, mixing until fluffy and spreadable. Add a pinch of salt to balance sweetness.
- Assemble the Cake: (Implied) Place one cake layer on your serving plate, spread an even layer of Nutella frosting, place whole Ferrero Rocher chocolates evenly on top, then cover with the second cake layer. Frost the top and sides of the cake with remaining Nutella buttercream.
- Decorate: Garnish the top of the cake with additional Ferrero Rocher chocolates and sprinkle chopped hazelnuts around the edges for extra crunch and visual appeal.
- Chill and Serve: Chill the cake for at least an hour to let the frosting set before slicing and serving.
Notes
- Using boiling water thins the batter and enhances the cocoa flavor, resulting in a moist cake.
- If you want a richer frosting, substitute part of the heavy cream with mascarpone cheese.
- Make sure the cakes are completely cool before frosting to prevent melting.
- The chopped hazelnuts are optional but add a nice texture contrast.
- Store leftover cake covered in the refrigerator for up to 4 days.
