Ferrero Rocher Cake

This is my first birthday cake attempt and it was for my husband on his day in 2021. Not only do we get to save money on a cake, it was actually quite fun to make. I did days of research to find the simplest yet delicious Ferrero Rocher cake, the one that has that crunch. Finally, I settled for this wonderful recipe.

Serves 8-10 | 90 mins

Ingredients

Ferrero Rocher Cake:
6 large eggs room temperature
½ cups sugar granulated
2 cups finely ground hazelnuts or hazelnut flour
3 Tbsp all-purpose flour
3 Tbsp cocoa powder
3 tsp baking powder
Ferrero Rocher Frosting:
300 grams butter, unsalted room temperature
2¼ cups or 180g chopped chocolate or chocolate chips , semi-sweet
½ cup Nutella spread
1.5 cup wafers crushed
Decorating the Cake:
10 Ferrero Rocher Candies
¾ cup hazelnuts , chopped or ¾ cups wafers, crushed

Step 1: Preheat oven to 175°C. Line two – 8 inch round pans with foil and spray with non-stick spray, or butter the sides

Step 2: In one bowl sift flour, cocoa powder, baking powder. Stir in the ground hazelnuts.

Step 3: In a large bowl whip eggs on high speed, slowly add sugar and whip until tripled in volume, about 10 minutes.

Step 4: Using a spatula, gently fold the dry ingredients into the eggs in 3 additions.

Step 5: Divide the batter between three pans and bake for 40 minutes. until a toothpick inserted in the center comes out clean.

Step 6: Let cool for 10 minutes in the pans, release from the pan and let cool completely on cooling rack.

Step 7: Make the frosting: in a heatproof bowl, melt the chocolate over a double boiler or in a microwave (in a 30 sec pulses) and let cool to room temperature. Add room temperature butter and Nutella. Whip until fully incorporated and fluffy.

Step 8: Assemble: transfer 5-6 tablespoons of the frosting to a piping bag and keep for later. Place one cake layer on your serving dish, spread a layer of frosting and sprinkle with half of the crushed wafers. Place another layer of cake and repeat the process. Spread the remaining frosting on top and side of the cake.

Step 9: For final decoration: toast the hazelnuts on a pan, crush them and coat the side of the cake. Pipe starts on top of the cake and place 1 Ferrero rocher on each star.

Step 10: Refrigerate for 2 hours before serving.