Here’s a delicious recipe for Ferrero Rocher Cake, inspired by the famous chocolate! It’s rich, nutty, and perfect for special occasions.
Ferrero Rocher Cake Recipe
Ingredients:
For the Chocolate Hazelnut Cake Layers:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- ½ cup (70g) chopped hazelnuts (optional)
For the Hazelnut Filling:
- 1 cup (240ml) heavy cream
- 1 cup (280g) Nutella or any chocolate-hazelnut spread
- 1 cup (125g) chopped hazelnuts
- 8-10 Ferrero Rocher chocolates (chopped)
For the Chocolate Ganache:
- 1 ½ cups (360ml) heavy cream
- 1 ½ cups (270g) semi-sweet or dark chocolate, finely chopped
For Decoration:
- 8-10 Ferrero Rocher chocolates (whole)
- Chopped hazelnuts for garnish
Instructions:
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat the mixture until smooth (about 2 minutes).
- Gradually add the boiling water and mix until the batter is combined. The batter will be thin.
- Stir in the chopped hazelnuts (optional).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Hazelnut Filling:
- Heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in Nutella until smooth.
- Fold in the chopped hazelnuts and Ferrero Rocher pieces.
- Refrigerate for 30 minutes or until it thickens slightly but is still spreadable.
3. Prepare the Ganache:
- Heat the heavy cream in a saucepan until it simmers.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
- Stir the mixture until smooth and glossy. Let it cool for about 10-15 minutes until it thickens but is still pourable.
4. Assemble the Cake:
- Place one cake layer on a serving plate and spread a thick layer of the hazelnut filling on top.
- Add the second cake layer.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
- Decorate with whole Ferrero Rocher chocolates and chopped hazelnuts.
Enjoy your indulgent Ferrero Rocher Cake! This cake pairs well with a cup of espresso or any favorite beverage.