Ferrero Rocher Cake Recipe

Impress your guests this holiday season and take a classic holiday treat to the next level with this Ferrero Rocher Cake!

Servings 12


Hazelnut Cake:
3/4 cup all-purpose flour
3/4 cup hazelnut flour*
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup hot water
2 large eggs
2 tsp vanilla

Nutella Buttercream:
1 1/2 cups unsalted butter room temperature
3/4 cup Nutella
3 cups powdered sugar sifted
3/4 cup Dutch-processed cocoa powder sifted

Hazelnut Meringue (optional):
2 large egg whites
5 Tbsp granulated sugar
pinch salt
pinch cream of tartar
1/2 cup chopped hazelnuts (toasted skinned)
1 1/2 Tbsp Dutch-processed cocoa powder sifted

toasted hazelnuts to decorate chopped and whole
Ferrero Rocher chocolates if desired

*Grind up 1 cup toasted, skinned hazelnuts to a fine powder. Or sub in 3/4 cup all-purpose flour.


Hazelnut Cake:

  1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Visit Ferrero Rocher Cake @ for full isntructions.

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