Ferrero Rocher Cake (Eggless) with Nutella Frosting

Do you love Ferrero Rocher? How about Nutella? If yes, this cake will take your Ferrero Rocher chocolate and Nutella addiction to another level with both the goodies put together with some hazelnuts to make this yummilicious cake.

This Ferrero Rocher cake has chocolate cakes with some creamy Nutella frosting, layered with Ferrero Rocher chocolates and toasted Hazelnuts and then covered with chocolate. The cake is  topped with some Ferrero Rocher chocolates, crushed Hazelnuts, Nutella frosting and some chocolate curls.

High on calorie, chocolatty and nutty, this is a sure treat that you will enjoy devouring.

Serves: 10 to 12

Ingredients:

For Chocolate Cake:

All Purpose Flour – 3 cups
Baking Soda – 2 teaspoons
Unsweetened Cocoa Powder – 1/2 cup (loosely filled)
Cinnamon Powder – 1/2 tsp
Salt – 1/2 teaspoon
Fine Granule Sugar – 1 3/4 cups
Vanilla Essence – 2 teaspoons
White Vinegar – 2 tablespoons
Water – 1 3/4 cups
Vegetable/Canola Oil – 1/2 cup

For Simple Syrup:

Granulated Sugar – 1 cup
Water – 1 cup

For Nutella Frosting:

Soft Butter – 1 cup (2 sticks), at room temperature
Powdered Sugar – 3 1/2 cups
Nutella – 3/4 cup
Vanilla Extract – 2 teaspoons
Heavy Cream – 1/2 cup
Salt – 1/8 teaspoon

For Chocolate Glaze:

Semi- sweet Chocolate Chips – 1 1/4 cups
Butter – 1/4 cup (1/2 stick)
Sugar – 1/4 cup
Milk – 2/3 cup

Others:
Ferrero Rocher Chocolates – 15
Hazel Nuts – 150gms  

Method:

Chocolate Cake:

1. Preheat the oven to 180C/350F.
2. Grease and dust two square cake tins of 8.5″.
3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
5. Pour oil.
6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
7. Pour the batter into prepared tins.
8. Bake for 40 – 45 minutes or until the skewer inserted in the center of the cake comes out clean.
9. Place the cake tins on the wire rack to cool down.
   

Simple Syrup:

1. Take sugar and water in a sauce pan. Heat until the sugar melts. Turn off the heat and allow it cool down.
2. Refrigerate until use.

Nutella Frosting:

1. Take butter in a mixing bowl and using an electric hand held mixer, beat it on medium speed until it is soft, creamy.
2. Add powdered sugar, nutella, vanilla extract, heavy cream and salt. Beat the mixture on low speed until it is well combined. Then increase the speed to medium and beat for about 2 minutes until small peaks are formed.

Use immediately for frosting.

Other Preparation before assembling Cake:

1. Slightly toast the hazel nuts and peel them off as much as possible. Chop 3/4rth the quantity of the nuts into small bits and crush the rest into coarse powder. Keep aside.
2. Chop about 7 to 8 Ferrero Rocher chocolates. Keep aside.

Assembling the Cake:

1. In case your cake has a dome on top, flatten it out.
2. Sprinkle chilled simple syrup on both the cakes until they are moist. I suggest not to moisten the cake much as they might fall apart due to the weight of the chocolate and nuts. Refrigerate the cakes.
3. Now smear some prepared frosting on a cake board that is the size of the cake and place a cake on top.
4. Take generous amount of Nutella frosting and spread it on top of the cake.
5. Sprinkle some chopped hazelnuts and chopped Ferrero Rocher chocolates.
6. Now place the other cake on top and smear the frosting all over the cake. Ensure the cake is uniformly frosted all over. Refrigerate for 30 minutes.
7. Now for the grainy side of the cake, place the cake on a turn table, take some chopped hazelnuts and stick them all through the side of the cake using your palm. Refrigerate the cake.
8. To prepare the chocolate glaze, in a double boiler or a bain marie, take chocolate chips, powdered sugar, butter and milk. Whisk thoroughly until the chocolate melts. Whisk the glaze thorough until is smooth and homogenous. Strain the glaze if needed.
9. Carefully place the cake on a small turn table that is of the size of the cake and pour the prepared glaze all over the cake until it fully coated on top and side. Now place the cake on a bigger cake board that is easy for you to handle.
10. Place some Ferrero Rocher chocolates on top of the cake. Add some chocolate curls or barks. Pipe out some Nutella frosting. Sprinkle some crushed hazel nuts. Decorate as per your desire.
11. Refrigerate covered until you serve.

Other Fusion Cakes that you may like:

S’mores Cake (Eggless & Gelatin Free)

Gulab Jamoon Cake (Eggless)

Eggless Kesar Rasmalai Cake

Ferrero Rocher Cake (Eggless) with Nutella Frosting

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Serves: 12 Prep Time: 3 Hours Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For Chocolate Cake:

All Purpose Flour - 3 cups
Baking Soda - 2 teaspoons
Unsweetened Cocoa Powder - 1/2 cup (loosely filled)
Cinnamon Powder - 1/2 tsp
Salt - 1/2 teaspoon
Fine Granule Sugar - 1 3/4 cups
Vanilla Essence - 2 teaspoons
White Vinegar - 2 tablespoons
Water - 1 3/4 cups
Vegetable/Canola Oil - 1/2 cup

For Simple Syrup:

Granulated Sugar - 1 cup
Water - 1 cup

For Nutella Frosting:

Soft Butter - 1 cup (2 sticks), at room temperature
Powdered Sugar - 3 1/2 cups
Nutella - 3/4 cup
Vanilla Extract - 2 teaspoons
Heavy Cream - 1/2 cup
Salt - 1/8 teaspoon

For Chocolate Glaze:

Semi- sweet Chocolate Chips - 1 1/4 cups
Butter - 1/4 cup (1/2 stick)
Sugar - 1/4 cup
Milk - 2/3 cup

Others:
Ferrero Rocher Chocolates - 15
Hazel Nuts - 150gms

Instructions

Chocolate Cake:

1. Preheat the oven to 180C/350F.
2. Grease and dust two square cake tins of 8.5".
3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
5. Pour oil.
6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
7. Pour the batter into prepared tins.
8. Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.
9. Place the cake tins on the wire rack to cool down.

Simple Syrup:

1. Take sugar and water in a sauce pan. Heat until the sugar melts. Turn off the heat and allow it cool down.
2. Refrigerate until use.

Nutella Frosting:

1. Take butter in a mixing bowl and using an electric hand held mixer, beat it on medium speed until it is soft, creamy.
2. Add powdered sugar, nutella, vanilla extract, heavy cream and salt. Beat the mixture on low speed until it is well combined. Then increase the speed to medium and beat for about 2 minutes until small peaks are formed.
3. Use immediately for frosting.

Other Preparation before assembling Cake:

1. Slightly toast the hazel nuts and peel them off as much as possible. Chop 3/4rth the quantity of the nuts into small bits and crush the rest into coarse powder. Keep aside.
2. Chop about 7 to 8 Ferrero Rocher chocolates. Keep aside.

Assembling the Cake:

1. In case your cake has a dome on top, flatten it out.
2. Sprinkle chilled simple syrup on both the cakes until they are moist. I suggest not to moisten the cake much as they might fall apart due to the weight of the chocolate and nuts. Refrigerate the cakes.
3. Now smear some prepared frosting on a cake board that is the size of the cake and place a cake on top.
4. Take generous amount of Nutella frosting and spread it on top of the cake.
5. Sprinkle some chopped hazelnuts and chopped Ferrero Rocher chocolates.
6. Now place the other cake on top and smear the frosting all over the cake. Ensure the cake is uniformly frosted all over. Refrigerate for 30 minutes.
7. Now for the grainy side of the cake, place the cake on a turn table, take some chopped hazelnuts and stick them all through the side of the cake using your palm. Refrigerate the cake.
8. To prepare the chocolate glaze, in a double boiler or a bain marie, take chocolate chips, powdered sugar, butter and milk. Whisk thoroughly until the chocolate melts. Whisk the glaze thorough until is smooth and homogenous. Strain the glaze if needed.
9. Carefully place the cake on a small turn table that is of the size of the cake and pour the prepared glaze all over the cake until it fully coated on top and side. Now place the cake on a bigger cake board that is easy for you to handle.
10. Place some Ferrero Rocher chocolates on top of the cake. Add some chocolate curls or barks. Pipe out some Nutella frosting. Sprinkle some crushed hazel nuts. Decorate as per your desire.
11. Refrigerate covered until you serve.

Notes

1. I recommend to bake the cake a day before you want to assemble the cake. 2. Prepare the Nutella frosting just before using. 3. Prepare the Chocolate glaze once the cake is frosted and refrigerated. If the cake is not chilled enough, the hot glaze might melt the butter in the frosting. 4. Ferrero Rocher chocolates and hazelnuts add a lot of weight. To bear the weight, I suggest not to moisten the cake too much so that the cake does not fall apart. 5. You can halve each cake and frost each half. I preferred not to do it as the cake would then be too heavy on the tummy. 6. For variation, you can replace the chocolate cake with Brownies.