A rich moist chocolate cake with a Ferrero Rocher crunch filling and frosted in a decadent smooth Nutella buttercream frosting!
Chocolate and hazelnut is one of the best flavour combinations in my opinion. I actually really love hazelnuts (even without chocolate). Give me some hazelnut gelato and I am one happy camper. Add a scope of chocolate to that and I will think I've died and done to heaven.
I grew up eating Nutella. Nutella on toast, Nutella and peanut butter sandwiches, and my personal favourite Nutella cookies.
This cake is for all you Nutella lovers out there. Or my chocolate and hazelnut fansπ (Same thing right?) Ever since the holidays I have been enjoying a single Ferro Roche after dinner. It has become a nightly ritual. I wanted to capture a Ferrero Rocher in cake form. The moist chocolate cake is filled with layers of vanilla buttercream and Ferrero Rocher bits. The Ferrero Rocher bits add a wonderful texture to the cake filling. The whole cake is iced in a delicious, smooth and decadent Nutella frosting.
Ferrero Rocher Cake
Ingredients
For the Cake
2 c flour
2 c sugar
3/4 c cocoa powder
2 tsp baking powder
1 tsp salt
1 c milk
2 eggs
1/2 c vegetable oil
1 tsp vanilla
3/4 c hot coffee
For the Filling
1 c butter, at room temperature
3 c icing sugar
1 tsp vanilla
1 tbsp heavy cream
1/2 c Ferrero Rocherchocolates, chopped
For the Nutella Frosting
1 c butter, at room temperature
3 c icing sugar
1/2 c - 3/4 c Nutella
Directions
Preheat oven to 350F. Grease & flour two eight inch cake pans, set aside.
In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder and salt. Mix until combined.
In a medium bowl, whisk together milk, eggs, vegetable oil and vanilla. Add the wet ingredients to the dry and mix on medium speed until just combined. Carefully, add the hot coffee to the batter and mix until combined.
Evenly divide the batter between the two prepared cake pans. Bake for 30 - 35 minutes or until toothpick inserted into the centre comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the filling, in the bowl of a stand mixer, fitted with a paddle attachment beat the butter on medium-high speed until light and fluffy. Beat in the icing sugar until light and fluffy. Beat in the vanilla and heavy cream. Stir in the Ferrero Rocher Chocolates.
To make the Nutella Frosting, in in the bowl of a stand mixer, fitted with a paddle attachment beat the butter on medium-high speed until light and fluffy. Beat in the Nutella until just combined.
Assembling the Cake - If desired, torte each cake layer, so you have a total of 4 cake layers. Use a dab of frosting to adhere the bottom cake layer to your cake board. Top cake layer with Ferrero Rocher filling, place cake layer on top. Repeat with additional cake layers, ending with your final cake layer. Place filled cake in fridge for 20-30 minutes to set up before crumb coating.
Coat cake in a thin layer of Nutella frosting to create a crumb coating. Place coated cake in the fridge for 20-30 minutes to allow the crumb coat to set up.
Frost cake as desired. I used a Patterned Side Scrapper to achieve the design on the cake. I topped the cake with extra Ferrero RocherChocolates and extra frosting, using a Wilton 1M tip.
