Ferrero Rocher Cake
A delightful dessert that combines rich chocolate flavors with the beloved taste of hazelnuts, perfect for special gatherings or quiet moments.
Ingredients
For the Cake
- 2/3 cup all-purpose flour Structurally important
- 2/3 cup granulated white sugar Provides sweetness
- 1/3 cup unsweetened natural cocoa powder Rich chocolate flavor
- 1/2 teaspoon baking soda Leavening agent
- 1/4 teaspoon salt Enhances flavor
- 1/8 teaspoon instant espresso powder Boosts chocolate flavor
- 1/3 cup Nutella Optional; adds moisture and hazelnut flavor
- 1/3 cup hot water Adds moisture
- 3 tablespoons vegetable oil Provides moisture
- 1 large egg Binding agent
- 1 teaspoon blackstrap molasses Adds moisture and flavor
- 1 teaspoon pure vanilla extract Flavor enhancer
- 1/4 teaspoon hazelnut extract Optional; enhances hazelnut flavor
- 3/4 cup unsalted butter At room temperature; provides richness
For the Frosting
- 1/2 cup Nutella Adds flavor and creaminess
- 3 cups powdered sugar Sifted; for sweetness and texture
- 1/4 cup unsweetened natural cocoa powder Sifted; for rich chocolate flavor
- 1/8 teaspoon salt Enhances flavor
- 6 tablespoons heavy whipping cream Adds richness
For the Ganache
- 1/4 cup Nutella For flavor and creaminess
- 3 tablespoons heavy whipping cream Warm; for smooth texture
For Decoration
- 8 pieces Ferrero Rocher candies For topping; decorative and flavorful
- 1 tablespoon unsalted hazelnuts Toasted and finely chopped; for garnish
For Preparation
- Butter and flour for the cake pan Used for preparing the cake pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a round cake pan by buttering it and dusting it with flour.
Mixing Dry Ingredients
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, salt, and espresso powder.
Mixing Wet Ingredients
- Add Nutella, hot water, vegetable oil, egg, blackstrap molasses, vanilla extract, and hazelnut extract to the dry ingredients.
Combine Ingredients
- Beat the mixture on medium speed until smooth and fully blended.
- Pour the batter into the prepared cake pan and gently tap the pan to remove air bubbles.
Baking
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Making the Frosting
- Beat together unsalted butter and 1/2 cup of Nutella until creamy.
- Gradually add sifted powdered sugar, cocoa powder, and salt to the mixture.
- Add heavy whipping cream and beat until fluffy.
Frosting the Cake
- Once the cake is cooled, frost the top and sides with the prepared Nutella frosting.
Making the Ganache
- Heat 3 tablespoons of heavy cream and stir in 1/4 cup of Nutella until smooth.
- Spread the ganache evenly over the top of the frosted cake.
Decorating
- Top the cake with Ferrero Rocher candies and sprinkle with finely chopped toasted hazelnuts.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing to ensure tenderness, and store leftovers properly to maintain freshness.