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:

  • 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. The 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.

Nutella Buttercream:

  • Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
  • In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
  • 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:

  • 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.
  • 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.
  • 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.
  • Bake for 90mins and cool on pan.

Assembly:

  • Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly.
  • 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.
  • 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.
  • 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: 3.5mg
    The 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:

Nutella Buttercream:

Hazelnut Meringue (optional):

Assembly:

Recipe by:
Oliva / Liv For Cake.