Ferrero Rocher Cake
This Ferrero Rocher Cake is your favorite chocolate hazelnut treat in cake form! Chocolate hazelnut cake layers and with a Nutella buttercream.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed. Bake until a cake tester comes out mostly clean, a total of 30-35mins.
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Continue Reading at Livforcake →Chef's Notes
* Grind up 1 cup toasted, skinned hazelnuts to a fine powder. Or sub in 3/4 cup all-purpose flour.
** Ensure there is no trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
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Reviews from the Original Source
Everyone loved it! Killer recipe
Loved it! Folks who generally don’t like chocolate also loved it!
So yummy!
After reading the comments I was a little worried my cakes would sink or collapse. It seemed like the people who's cakes were sinking live on the west coast, as do I. This is basically 3/4 of your chocolate cake recipe with the half the AP flour being replaced by hazelnut flour and less oil. I decided to make it even more three quartersy than as it's written.
I did fat math. I was finding the Ferrero cake has 13 grams more fat than just a straight 3/4 scale of the chocolate cake. I also noticed you have 3/4 of the baking soda compared to the chocolate cake, but the full amount of baking powder. And the full amount of Dutch processed cocoa powder.
So I used 2 teaspoons less oil, 3/4 of the cocoa powder, and only used 3/4 of a teaspoon of baking powder, to make this Ferrero cake even closer to just a straight 3/4 version of the chocolate cake. I used DIY cake strips and baked my cakes for 37 minutes.
My cakes rose nicely, came out flat, and did not sink! I was very pleased. Taking out the 2 tsps of oil did not make the cakes dry, they were still very moist. I also didn't find that they weren't chocolatey enough, I thought the chocolate and hazelnut balanced perfectly.
I also went with the Nutella SMBC from the Nutella cake recipe. So so yummy. The hazelnut meringues are an awesome addition.
I love this cake and used to be my go, to but since I moved from East Coast to California, they never came out right. I tried 5 times and they always fall completely a part or sink. I don't understand how to fix the problem since it was my favorite cake to make.
Do you have any suggestions?
Loved the recipe! However, had to add quite a bit of milk to the frosting for it to become fluffy.
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