Ferrero Rocher Cake - Baking Cherry

Ferrero Rocher Cake

Cake Recipes

Ferrero Rocher cake recipe. A soft vanilla hazelnut cake with a delicious Nutella and chocolate filling full of chopped hazelnuts, topped with chocolate ganache and Ferrero Rocher truffles. This fancy and yummy cake will impress everyone!

Prep time: 45mins | Cook time: 20mins | Yield: 8-10

Ingredients:
For the Cake:
  • 3 Large Eggs at room temperature
  • 1 + 1/4 cups (250g) Granulated Sugar
  • 2/3 cup (160g) Plain Yogurt at room temperature
  • 2/3 cup (145g) Vegetable Oil
  • 1 tsp (5g) Vanilla Extract
  • 2 cups (250g) All-Purpose Flour
  • 1 tsp (4g) Baking Powder
  • 1/2 tsp (2g) Baking Soda
  • 1/4 tsp (1g) Salt
  • 1/3 cup (40g) Roasted Hazelnuts, coarsely ground

For the Vanilla Simple Syrup:
  • 2/3 cup (160g) Water
  • 1/3 cup (65g) Granulated Sugar
  • 1/2 tsp (2g) Vanilla Extract
For the Nutella Filling:
  • 220g (about 1 + 1/2 cups) Semi-Sweet Chocolate, chopped
  • 2/3 cup (160g) Heavy Cream (bring to room temp)
  • 1 cup (300g) Nutella
  • 1/2 cup (65g) Roasted Hazelnuts, chopped
For the Ganache Frosting:
  • 170g (about 1 + 1/4 cups) Semi-Sweet Chocolate, chopped
  • 1/3 cup (80g) Heavy Cream (bring to room temp)
  • 3 Tbsp (42g) Unsalted Butter at room temperature
  • 1/4 cup (35g) Roasted Hazelnuts, chopped
Decoration:
  • 12 Ferrero Rocher truffles
Video:

 

Directions:
For the Cake:
  1. Line the bottom of three 8-in (20cm) round pans with parchment paper. Set them aside. Note: you can use just one 8-in pan, but keep in mind that the cake will be taller and take longer to bake in the middle, so the cake may get dry and overbaked on the edges.
  2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
  3. In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for about 4 minutes.
  4. Add the yogurt, oil, and vanilla. Mix on low speed for a few seconds to combine. Do not overmix.
  5. Sift the flour, baking powder, baking soda, and salt over the mixture. Using a wire whisk or spatula, gently fold the dry ingredients into the batter. Do not overmix, or the cake will be dense.
  6. Gently fold the ground hazelnuts into the batter until just combined.
  7. Pour the batter into the prepared pans and bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let them cool completely at room temperature. Unmold the cakes and remove the parchment paper.
For the Vanilla Simple Syrup:
  1. In a saucepan, place the water and sugar. Stir occasionally over medium heat until it starts to boil and the sugar dissolves.
  2. Turn off the heat and stir in the vanilla.
  3. Let the syrup cool completely before using it.
For the Nutella Filling:
  1. In a medium bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
  2. Let it cool completely at room temperature. Do not use it warm, or the mixture will melt the Nutella.
  3. Add the Nutella and chopped hazelnuts. Stir until well combined.
  4. Refrigerate the filling if necessary, stirring every 10 minutes, until thick enough to spread over the cake. Do not let it in the fridge for too long. Otherwise, the filling will be hard to spread.
  5. Assemble the cake (3 layers of cake and 2 layers of filling). Make sure to pour the simple syrup evenly over each cake layer while assembling the cake.
  6. Refrigerate for about 1-2 hours.
For the Ganache Frosting:
  1. In a medium bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
  2. Add the butter and stir until well combined and smooth. The heat of the mixture will melt the butter.
  3. Stir in the chopped hazelnuts.
  4. Refrigerate the frosting for about 30-40 minutes, stirring every 10 minutes until thick enough to spread over the cake.
  5. Spread the ganache all over the cake and place 12 Ferrero Rocher on top.
  6. Keep the cake refrigerated and remove it from the fridge about 1 – 2 hours before serving.
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Ferrero Rocher cake recipe. A soft vanilla hazelnut cake with a delicious Nutella and chocolate filling full of chopped hazelnuts, topped with chocolate ganache and Ferrero Rocher truffles. This fancy and yummy cake will impress everyone!