Ferrero Rocher Cake
A decadent chocolate cake layered with creamy hazelnut filling and topped with a rich chocolate ganache. Garnished with Ferrero Rocher chocolates and chopped hazelnuts for an irresistible treat!
Ingredients:
For the Chocolate Cake:
1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Hazelnut Cream Filling:
1 cup heavy cream
½ cup Nutella (or another hazelnut spread)
½ cup chopped toasted hazelnuts (optional)
For the Chocolate Ganache:
1 cup heavy cream
8 oz semisweet chocolate, chopped
2 tablespoons unsalted butter
For Garnish:
Ferrero Rocher chocolates, whole or halved
Chopped hazelnuts
Chocolate shavings (optional)
Instructions:
Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs with the milk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the boiling water until the batter is smooth and thin.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Hazelnut Cream Filling:
In a medium bowl, whip the heavy cream until soft peaks form.
Gently fold in the Nutella until well combined.
If desired, fold in the chopped toasted hazelnuts for added texture.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream until it begins to simmer.
Remove from heat and add the chopped semisweet chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
Stir in the unsalted butter until fully melted and incorporated. Let the ganache cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand.
Spread a generous layer of the hazelnut cream filling over the top.
Place the second cake layer on top of the filling.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Garnish and Serve:
Garnish the cake with Ferrero Rocher chocolates, either whole or halved, and sprinkle with chopped hazelnuts.
Add chocolate shavings if desired for an extra touch of elegance.
Let the cake set for a few minutes before slicing and serving.
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