If you’re a fan of chocolate and hazelnuts, this Ferrero Rocher Cake is bound to become your new favorite. This decadent dessert mirrors the luxurious flavors of the beloved Ferrero Rocher chocolates, with layers of rich chocolate sponge, hazelnut cream, and crunchy bits that create a symphony of textures. Let’s take a journey through how to create this delightful dessert that will surely impress at any gathering.
Ingredients
For the Chocolate Sponge:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- ¾ cup (180ml) milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- ¾ cup (180ml) boiling water
For the Hazelnut Cream Filling:
- 1 cup (240g) heavy cream, chilled
- ½ cup (120g) mascarpone cheese
- ½ cup (120g) Nutella
- ½ cup (70g) crushed roasted hazelnuts
For the Chocolate Ganache:
- 1 cup (240g) semi-sweet chocolate chips
- ½ cup (120g) heavy cream
For Decoration:
- 8-10 Ferrero Rocher chocolates
- Additional crushed hazelnuts
- Chocolate shavings (optional)
Instructions
Step 1: Prepare the Chocolate Sponge
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
- Gradually add the boiling water to the batter, mixing at low speed. The batter will be thin—this ensures a moist cake.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Hazelnut Cream Filling
- In a chilled bowl, whip the heavy cream to soft peaks.
- Gently fold in the mascarpone cheese and Nutella until the mixture is smooth and well incorporated.
- Fold in the crushed hazelnuts for a delightful crunch.
Step 3: Prepare the Chocolate Ganache
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it reaches a spreadable consistency.
Step 4: Assemble the Cake
- Place one layer of the cooled chocolate sponge on a serving plate.
- Spread a generous amount of the hazelnut cream filling on top.
- Place the second layer of sponge on top and repeat the process with more filling.
- Add the final sponge layer and cover the entire cake with a thin crumb coat using the ganache. Chill the cake for 15-20 minutes.
- Spread the remaining ganache evenly over the chilled cake.
Step 5: Decorate
- Arrange the Ferrero Rocher chocolates around the top edge of the cake.
- Sprinkle the top with additional crushed hazelnuts and chocolate shavings, if desired.
Tips for Success
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother batter.
- Chill the Bowl: For the best whipped cream texture, chill your bowl and beaters before starting.
- Adjusting Sweetness: If you prefer a less sweet filling, reduce the amount of Nutella in the hazelnut cream.
Serving and Storing
Serve the Ferrero Rocher Cake slightly chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this indulgent Ferrero Rocher Cake as a showstopping dessert at birthdays, holidays, or any special occasion where chocolate lovers gather.
