Rich and Moist Ferrero Rocher Layer Cake
This homemade Ferrero Rocher Cake is a delightfully rich and moist chocolate and hazelnut cake, filled with chocolate and covered in a chocolate glaze.
Ingredients
4 Layer Chocolate Cake
- 265 g all-purpose flour plain flour
- 375 g caster sugar superfine sugar
- 65 g Dutch processed cocoa powder see notes
- 2 tsp baking powder
- 2 tsp bicarb soda
- 1 tsp salt
- 80 g toasted hazelnuts chopped
- 2 large eggs 55g each
- 220 g milk full fat, room temperature
- 80 g vegetable oil
- 2 tsp vanilla extract
- 85 g unsalted butter melted
- 165 g boiling water
Decorations for 4 Layer Cake
- 1 batch chocolate ganache
- 1 batch chocolate sauce
- 220 g toasted hazelnuts chopped
- 185 g Nutella hazelnut spread
- 20 Ferrero Rocher’s
6 Layer Chocolate Cake
- 400 g all-purpose flour plain flour
- 560 g caster sugar superfine sugar
- 100 g Dutch processed cocoa powder see notes
- 3 tsp baking powder
- 3 tsp bicarb soda
- 1 1/2 tsp salt
- 120 g toasted hazelnuts chopped
- 3 large eggs 55g each
- 330 g milk full fat, room temperature
- 120 g vegetable oil
- 2 tsp vanilla extract
- 130 g unsalted butter melted
- 250 g boiling water
Decorations for 6 Layer Cake
- 1 batch chocolate ganache
- 1 batch chocolate sauce
- 280 g toasted hazelnuts chopped
- 275 g Nutella hazelnut spread
- 20 Ferrero Rocher’s
Instructions
Ganache
- You’ll need to make the ganache before you begin baking the cake to allow time for it to set. It’s important for it to set at room temperature, not in the fridge. The 4 layer cake will have thicker amounts of ganache, the 6 layer cake will have thinner amounts of ganache.
Chocolate Sauce
- You can make the chocolate sauce in advance and cover the bowl with plastic wrap. You’ll need to make sure the chocolate sauce is thin enough to cover the cake but make sure it’s not hot otherwise it will melt the ganache on the cake.
Cake (4 layer and 6 layer)
- Preheat a fan forced oven to 180C / 350F (200C / 395F for no fan). To make the 6 layer cake spray three 8-inch cake tins with oil spray and line the bottoms with baking paper. To make the 4 layer cake spray two 8-inch cake tins with oil spray and line the bottoms with baking paper.
- Combine dry ingredients - To a large mixing bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda, salt and crushed hazelnuts. Use a whisk to combine.
- Whisk wet ingredients - To a separate bowl add the eggs, milk, oil, vanilla extract and melted butter and whisk to combine.
- Combine wet with dry - Add the wet ingredients to the dry ingredients and whisk until no dry ingredients are showing. The mixture will look lumpy.
- Add boiling water - Add the boiling water and slowly mix until smooth. Take care not to over mix.
- Bake - Divide the batter evenly amongst the three cake tins. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight. It’ll be easier to work with if it’s completely chilled.
Layering And Frosting The Cake
- Trim the cakes - Once baked and cooled, use a serrate knife or cake leveler to trim each cake in half. If you’re making the 6 layer cake you’ll trim three cakes in half to give you six layers. If you’re making the 4 layer cake you’ll trim two cakes in half to give you four layers
- Layer the cake - Place the first layer of cake on a serving plate or cake board. Add a scoop (5-6 tbsp) of ganache and spread evenly. This will only be a thin layer of ganache. Add too much and you end up with an over sweet and super tall cake. Sprinkle with a couple tablespoons of crushed hazelnuts and pipe some Nutella (not shown in the video). Add the next layer and press down firmly. Repeat this until all layers are on.
- Cover the cake with ganache - Spread a thin layer of ganache around the cake getting it as evenly straight around the edges and top as you can. This is easily achieved using a cake turn table and an offset spatula.
- Cover with hazelnuts - Add chopped hazelnuts around the sides (leave some to finish decorating the bottom of the cake). Place in the fridge to chill for 2-3 hours. This will prevent the ganache from melting when you pour the warm chocolate sauce on top.
- Cover with Chocolate Sauce - Make sure the sauce is not hot when pouring on the cake otherwise it will melt the ganache on the cake. Slightly warm chocolate sauce will work best.
- To finish the cake - Place the chilled cake on top of a wire rack and pour the warm chocolate sauce on top until the entire cake is covered. Finish by placing the Ferrero Rocher’s (some sliced in half) on top and some more chopped hazelnuts around the bottom. Allow to set at room temperature. Slice and serve.
Video
Notes
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Chocolate Sauce - To glaze this recipe, make a batch of my chocolate sauce recipe. The recipe can be found here.
Heavy cream - this is the type of cream you use for whipping.
Glucose Syrup - also known as corn syrup, this helps stop the sauce from splitting and gives it a nice sheen.
Ganache - I have a great One-Bowl Chocolate Ganache recipe that’s really easy to make! Once you’ve made it, you will need to let it set at room temperature. Ideally, you don’t want it to set in the fridge as this can cause it to split and stiffen too quickly. If it’s a warm day, place it in the fridge and stir every 15-20 minutes with a spatula to keep the ganache moving and prevent it from stiffening only around the edges of the bowl. The 4 layer cake and 6 layer cake use the same amount of ganache. The 4 layer cake will have a thicker layer of ganache in between each layer and the 6 layer cake will have thinner layers of ganache.
Decorating the cake – The easiest way to decorate this cake is to use a cake turn table and a large offset spatula. Those two tools make things easier but you can decorate this cake without it. You will also need a large tray with a cooling rack to let the excess chocolate sauce to drip off.
Butter - The butter used in the cake is melted. Melt the butter and allow it to cool slightly before using. You don’t want it to be hot, warm is ok.
How to skin hazelnuts - For this recipe you’ll need skinless hazelnuts. If you cannot find store bought skinless hazelnuts, you can skin them at home by placing them on a baking tray and baking them on 160C / 325F for 20 minutes. Once baked, take out of the oven, and pour into a clean tea towel. Bunch up the towel, encasing the hazelnuts inside and rub the heel of your hand on top. This will help the already loose and oily hazelnut skin to rub on the towel and against the other hazelnuts in the towel. Undo the towel and pick out the skinned hazelnuts. Continue this process until all the hazelnuts are skinned. Some hazelnut skins are stubborn and won’t come off. They’re ok to use.
Toasting the hazelnuts - To toast the hazelnuts, simply place them on a baking tray and bake for 20 minutes on 160C / 325F or until golden in color. Keep an eye on them because they can burn easily. Alternatively, you can place them in a deep skillet and toast them on medium high heat until golden. Again, don’t take your eyes off them or they will burn!
Nutrition - is an approximate and is based on the 4 layer cake, not the 6 layer cake. The nutrition does not include the chocolate ganache or chocolate sauce.
Storage - This cake can be stored in an airtight container for up to three days.
Make ahead - you can make the ganache and cakes a couple days ahead of time. Wrap the cake tightly in plastic and store in the fridge. Cover the chocolate ganache with plastic wrap and store at room temperature. Microwave for 10 seconds at a time, stirring each time until smooth and thin enough to spread.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:382kcal | Carbohydrates:30g | Protein:7g | Fat:21g | Saturated Fat:8g | Polyunsaturated Fat:2g | Monounsaturated Fat:10g | Trans Fat:0.2g | Cholesterol:37mg | Sodium:358mg | Potassium:323mg | Fiber:4g | Sugar:12g | Vitamin A:193IU | Vitamin C:1mg | Calcium:97mg | Iron:3mg
Have you tried this recipe?Tag me on instagram @thescranline!