FERRERO ROCHER CAKE
Method
THIS FERRERO ROCHER CAKE IS YOUR FAVOURITE CHOCOLATE HAZELNUT TREAT IN CAKE FORM! CHOCOLATE HAZELNUT CAKE LAYERS AND WITH A NUTELLA BUTTERCREAM.
Chocolate Hazelnut Cake:
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Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
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Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
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In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
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Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be very thin.
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Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
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Bake until a cake tester comes out mostly clean, a total of 30-35mins.
Nutella Buttercream:
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Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
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In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
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Reduce speed to low and add in powdered sugar mixture 1 cup at a time until well blended. Scrape down sides of bowl and whisk as needed. Add in Nutella and whip on high for approximately 5 mins.
Hazelnut Meringue:
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Preheat oven to 250F and line a 10×15″ pan with parchment. Trace two 5″ circles onto the parchment, flip over so the traced side is down.
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Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks.
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Dab a bit of meringue under the corners of the parchment to secure it. Fold chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5″ circles as a guide. Pipe or spread remaining meringue in empty spaces on the parchment.
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Bake for 90mins and cool on pan.
Assembly:
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Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly.
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Place one meringue disc on top and top with additional buttercream if desired (or sprinkle with chopped Ferrero’s. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
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Frost the cake with the remaining buttercream, smooth the sides, and chill for 20mins. Press chopped hazelnuts into the sides and top with rosettes if desired.
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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.
Calories: 733kcalCarbohydrates: 87gProtein: 8gFat: 43gSaturated Fat: 25gCholesterol: 93mgSodium: 401mgPotassium: 381mgFiber: 6gSugar: 71gVitamin A: 780IUVitamin C: 0.6mgCalcium: 98mgIron: 3.5mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Ingredients
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Chocolate Hazelnut Cake:
- 3/4 cup all-purpose flour
- 3/4 cup hazelnut flour*
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla
Nutella Buttercream:
- 1 1/2 cups unsalted butter room temperature
- 3/4 cup Nutella
- 3 cups powdered sugar sifted
- 3/4 cup Dutch-processed cocoa powder sifted
Hazelnut Meringue (optional):
- 2 large egg whites
- 5 Tbsp granulated sugar
- pinch salt
- pinch cream of tartar
- 1/2 cup chopped hazelnuts (toasted skinned)
- 1 1/2 Tbsp Dutch-processed cocoa powder sifted
Assembly:
- toasted hazelnuts to decorate chopped and whole
- Ferrero Rocher chocolates if desired
Recipe by:
Oliva / Liv For Cake.