- Jul 26, 2020
- 3 min read

Ferrero Rocher Cake

Ferrero Rocher Cake for the birthday boy 👦 who’s a Ferrero Rocher Chocolate lover .This Ferrero Rocher Cake is rich,delicate ,full of hazelnut and chocolate flavors. It’s made of Chocolate Hazelnut Sponge Cake layers,then sandwiched with Nutella Buttercream Frosting and some Chocolate Wafers for the crunch. The cake looks and tastes like the most amazing Hazelnut Truffles! .It contains 4 layers of chocolate hazelnut sponges ,chocolate hazelnut/Nutella frosting ,Chocolate wafers and Ferrero Rocher Candies

For the Chocolate Hazelnut Sponge

1.Eggs-6

Sugar-1/2 cup

Beat the room temperature Eggs with sugar till triple in volume and this should take around 10-12 minutes .

2.Hazlenuts-180 gm

Add 2 tbsps from the above mentioned sugar to the hazelnuts and ground this finely by pulsing so that the nuts don’t release the oil.

3.Cocoa powder-3 tbsps

All purpose flour-3 tbsps

Cornflour-1 tbsp

Baking powder-2 1/2 tsp

Salt-a pinch

Add to the ground hazelnuts and mix together and set aside.

4.Vanilla essence-1 1/2 tsp

Once the eggs have tripled in volume,add the flour & nuts mixture in 3 batches and fold in gently with a spatula .

Meanwhile preheat the oven at 180 C.Reduce the temperature to 170 C.Pour this batter into two 7” pans layered with parchment paper and bake this for 15-20 minutes or until a skewer inserted at the center comes out clean.Since the time varies from oven to oven,just check when a nice nutty aroma of baked cakes emanates.

U can bake the cake a day ahead and do the frosting the next day.

For the Nutella Buttercream Frosting

5.Unsalted Butter-260 gm

Milk Chocolate -170 gm

Unsweetened Cocoa powder-1 tbsp

Nutella-200 gm

Chop the chocolate and add the cocoa powder ,1/2 tsp butter and microwave for 1 1/2 minutes (make sure to open the oven and stir in after each 30 seconds)or until the chocolate is melted through .Allow this to cool to room temperature.

Beat the room temperature butter ,melted chocolate and Nutella whip together till fluffy and creamy.

6.Sugar-1/2 cup

Water-1/2 cup

Heat the sugar and water till boiled through and the sugar is dissolved.Set this aside to cool.

7.Hazlenuts chopped-1/4 cup

Loacker Wafers-150-200 gm

Kit Kat Crumbs-1/2 cup

Ferrero Rocher Candies-7-8

Slice each cake into two layers and st aside.Spread 2 tbsps of frosting on the cake board and keep a cake layer over it so that the cake doesn’t move around while you do the frosting.

Now brush the sugar syrup on it.

Place some frosting over this and spread it evenly with a palate knife .Cut the wafers into small and pace it over the frosting .Now place the second layer of cake and brush with sugar syrup.Spread the frosting and then the wafers over it.Repeat with the third layer too.

Brush the sugar syrup on the inside of the fourth layer of cake and carefully place it over the wafers layer .Now spread the frosting over the cake and on all the sides of the cake to cover it evenly.

Smoothen it with the palate knife.

Place the cake in the refrigerator for 15-30 minutes.

Remove the cake from the refrigerator . In a bowl mix the chopped hazelnuts & Kit Kat crumbs together and gently press it to the sides of the cake without any gaps.Pipe few flowers on the top with the remaining frosting and then refrigerate for an hour.

Now place sliced Ferrero Rocher Candies on the flowers or at the center as you like and decorate the cake.Ferrero Rocher Cake is ready.Keep this cake 15 -30 minutes out before cutting it.