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Ferrero Rocher Cake

Looking for something decadent? This Ferrero Rocher Cake is truly chocolate hazelnut heaven!
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Keyword: cake, chocolate, chocolate cake, ferrero rocher, hazelnut, single layer
Servings: 8 slices
Author: Emily - My Messy Kitchen

Ingredients

For the cake:

  • ¼ cup salted butter room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • ¼ cup Nutella
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 2 eggs room temperature
  • 1 ¼ cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¾ cup buttermilk room temperature
  • ¼ cup strong coffee

For the frosting:

  • ½ cup salted butter room temperature
  • ½ cup Nutella
  • 1 tsp vanilla extract
  • 1 ½ cups powdered sugar
  • 3 tbsp cocoa powder
  • ¼ tsp salt
  • ¼ cup heavy cream or milk

Garnish:

  • 8 Ferrero Rochers
  • ½ cup Nutella
  • ½ cup roasted hazelnuts, roughly chopped You can also use macadamia nuts if you cannot find hazelnuts!

Instructions

For the cake:

  • Preheat the oven to 350°. Grease and flour (I use cocoa powder) a 9 inch cake pan and set aside. In a medium bowl or stand mixer beat butter, granulated sugar, brown sugar and vegetable oil until combined. Add in Nutella, vanilla and eggs and mix on medium speed until the eggs are fully incorporated, about 20 seconds.
  • Add flour, cocoa powder, baking soda, baking powder, salt and buttermilk to the mixture. Mix on slow until just combined. Add in hot coffee and mix on medium low speed until incorporated. Pour batter into the prepared cake pan and bake for 35 minutes or until baked through (sides of the cake will pull away from the pan and the center will spring back if you tap it). Remove from the oven and let cool for 15 minutes before flipping out of the pan onto a cookie sheet. Let cool completely before frosting.

For the frosting:

  • In a stand mixer beat together butter and Nutella. Add in powdered sugar, cocoa powder, vanilla and salt and beat until smooth. Add in heavy cream or milk, 1 tablespoon at a time, until it reaches desired consistency. Fit piping bag with 1M tip and fill the bag with the frosting.

For assembly:

  • Once the cake has completely cooled, use a sharp serrated knife to level off the top of the cake. Top with ½ cup of Nutella and spread to the edges of the cake. Roughly chop roasted hazelnuts and sprinkle around the edge of the cake on top of the Nutella. Pipe rosettes around the egdes on top. Unwrap Ferrero Rochers and place on top of each rosette of frosting. The cake will be good covered with clear wrap for up to 3 days!