It is time to have a little party! Yay! Bake to the roots is now 3 years old and I think we need to celebrate that! My little baby is getting older :P So what do you need for a good celebration? Exactly! CAKE! :D

Another year passed – I can’t believe how quickly time went by. So many things happened! Don’t worry – I will not give you the boring numbers of my blog – just this: a lot of cakes and pies have been baked. Not so many cupcakes unfortunately – got to change that! On top of the cakes and pies a huge amount of cookies. I think I could feed a whole city with all the cookies that have been baked for Cookie Friday. Not only by myself but also by all my lovely guests on the blog! (Thanks again to all of you!)
Since 2016 there is also a monthly event on the blog called “Bake together – The Baking Surprise”. My lovely blogger colleague Andrea from Zimtkeks & Apfeltarte and I decided to bake together even though we live far apart from each other. We have one topic but do not know what the other one is making, so the result is always a surprise. Take a look at our first post to get the whole story behind it…
Apart from all the things that happened on the blog, there was also a lot going on in “real life” – still connected to the blog though ;) I have been on many events and met a lot of my blogger colleagues. Foodblogday or Foodiemeetups here in Berlin, other events all over Germany – many nice people and interesting things to see and do.
In February I had my first recording for a tv show which aired in October: Sweet & Easy with Enie van de Meiklokjes. You can find the video on the website of sixx.de. The recipe for the sweet and salty cookie bars we made for the show can be found on here!
Also around that time I got an email from EMF Verlag – a publisher from Munich. Well… you will find the result of that collaboration in stores all over the WORLD (well almost) starting March 16th! My first book called: Bake in the USA. I’m so excited! :D
Another awesome thing that happened: I won an award! Crazy, right?! I won in the category Best Baking Blog of the Food Blog Award 2016 here in Germany! Still can’t believe it! I think 2017 will have to come up with a lot to top that ;P
Well enough of the chit chat – I almost forgot about the cake! As you can see I made a little chocolate bomb – an awesome delicious Ferrero Rocher Cake with loaaaads of chocolate! I would love to give you all a pice of it but unfortunately it’s impossible via the net. You have to look at the pictures or make it yourself with the recipe ;) BUT a birthday would not be a birthday with a little surprise… what is it?! Well, if you want to know, you have to come back on Saturday. Surpriiiiseee! ;)
INGREDIENTS / ZUTATEN
3/4 cup (100g) all-purpose flour
3/4 cup (100g) hazelnuts
1 1/2 cups (250g) sugar
3/4 cup (90g) cocoa powder (sifted)
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 cup (60ml) vegetable oil
3/4 cup (180ml) buttermilk
2 tsp. vanilla extract
2 eggs
3/4 cup (180ml) hot water
For the hazelnut praline & paste:
1/3 cup (75g) sugar
3/4 cup (100g) roasted hazelnuts
2 tbsp.vegetable oil
For the cornflake crunch:
5.3 oz. (150g) semi-sweet chocolate
2 cups (70g) cornflakes
For the chocolate buttercream:
4 egg whites
1 1/4 cups (250g) sugar
1 cup (230g) butter, at room temperature
1 tsp. vanilla extract
pinch of salt
5.3 oz. (150g) semi-sweet chocolate, melted and cooled
100g Mehl (Type 405)
100g Haselnüsse, ganz
250g Zucker
90g Backkakao, gesiebt
1 1/2 TL Natron
1 TL Backpulver
1 TL Salz
60ml Pflanzenöl
180ml Buttermilch
2 TL Vanille Extrakt
2 Eier
180ml heißes Wasser
Für das Haselnusspraliné & Paste:
75g Zucker
100g Haselnüsse, geröstet
2 EL Pflanzenöl
Für das Cornflake Crunch:
150g Zartbitterschokolade
70g Cornflakes
Für die Schokoladenbuttercreme:
4 Eiweiß
250g Zucker
230g weiche Butter
1 TL Vanille Extrakt
Prise Salz
150g Zartbitterschokolade, geschmolzen und abgekühlt
DIRECTIONS / ZUBEREITUNG
2. Add the flour, ground hazelnuts, sugar, cocoa powder, baking soda, baking powder and salt to a large bowl and mix until well combined. Mix the oil, buttermilk, vanilla extract and eggs in a second blow until combined. Add to the bowl with the dry ingredients and mix until just combined. Add the hot water and mix on medium low speed for another minute until all is well combined. Pour the batter into the two springform tins and bake for 32-36 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. For the hazelnut praline add the sugar to a small saucepan and melt without stirring over medium high heat – takes 2-3 minutes. Add the toasted hazelnuts, mix until covered completely, then pour on a baking sheet lined with baking parchment and spread. Let cool down, then break into pieces, add to a mixer and mix until you get coarse crumbs. Take half of these crumbs and set aside. Add the oil to the remaining crumbs in the mixer and mix again until you get a fine hazelnut paste. Set aside.
4. For the cornflake crunch chop the chocolate and melt in 30 second steps in the microwave. Add the hazelnut paste and mix until well combined. Add the slightly crushed cornflakes and mix until everything is covered with chocolate. When it is cooled and hardened, break into pieces with a fork or spoon. Set aside.
5. For the buttercream I used my KitchenAid bowl that can be heated, but you can also do it the “traditional” way with a pot of simmering water and a bowl on top to heat up the egg whites with the sugar. Either way the egg whites and sugar have to come to a temperature of approx. 150°F (65°C) while stirring constantly or until the the sugar has dissolved completely. Remove from the heat (or turn off the heated bowl) and start whisking on high speed for about 6-8 minutes until the meringue is cooled down, thick and glossy. Add the butter in small pieces while mixing constantly. Do not add more butter until the one you just added is mixed in completely – takes a while all in all. Add the vanilla extract and salt if you think the buttercream is too sweet. Melt the chocolate (in a bowl over simmering water or carefully in the microwave) – let cool down until hand warm only, then add to the buttercream and mix in.
6. To assemble the cake, cut the two cakes horizontally in half. Add the fist cake layer on a serving plate and spread some buttercream on top. Sprinkle with a good amount of the cornflake crunch and hazelnut praline crumbs. Place a cake layer on top and press gently down, Repeat until the last cake layer is used – keep some cornflake crunch and hazelnut praline for the decoration. Coat the complete cake with a layer of buttercream, palce in the fridge for about 15 minutes, then add another layer of buttercream to get a clean surface. Fill the remaining buttercream into a piping bag and decorate the cake with some swirls of buttercream, cornflake crunch, hazelnut praline crumbs and Ferrero Rocher chocolates. If you have edible gold leaves, wrap some of the chocolates.
2. Das Mehl, die gemahlenen Haselnüsse, Zucker, Kakao, Natron, Backpulver und Salz in eine große Schüssel geben und gut vermischen. Das Öl mit der Buttermilch, Vanille Extrakt und Eiern in einer zweiten Schüssel mixen. Diese Flüssigkeit jetzt zur Schüssel mit den trockenen Zutaten zugeben und alles nur kurz verrühren. Das heiße Wasser zugeben und auf niedriger Geschwindigkeit für etwa 1 Minute verrühren, bis sich alles gut verbunden hat. Den Teig gleichmäßig auf die vorbereiteten Formen verteilen und dann für 32-36 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst aus dem Ofen nehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für das Haselnusspraliné den Zucker in einen kleinen Topf geben und ohne rühren bei mittlerer Hitzezufuhr karamellisieren lassen – dauert etwa 2-3 Minuten. Die getoasteten Haselnüsse dazugeben und alles verrühren, bis die Nüsse komplett mit Karamell bedeckt sind. Die Masse auf ein mit Backpapier ausgelegtes Blech schütten und verstreichen. Abkühlen lassen und dann in Stücke brechen. Das Ganze jetzt wieder in einen Mixer geben und groben Krümeln mahlen/mixen. Die Hälfte davon zur Seite stellen. Zu den verbliebenen Krümeln im Mixer die 2 Esslöffel Öl geben und alles zu einer feinen Paste mahlen/mixen. Zur Seite stellen.
4. Für das Cornflake Crunch die Schokolade klein hacken und in der Mikrowelle in 30-Sek-Schritten vorsichtig schmelzen (oder in einer Schüssel über einem Topf mit köchelndem Wasser). Die Haselnusspaste dazugeben und alles glattrühren. Die Cornflakes leicht zerdrücken und dazugeben – alles vermengen, bis die Cornflakes komplett mit der Schokolade überzogen sind. Sobald die Schokolade hart geworden ist, mit einer Gabel oder einem Löffel in Stücke brechen/zerbröseln. Zur Seite stellen.
5. Für die Buttercreme hab ich meine KitchenAid mit beheizbarer Schüssel verwendet – geht natürlich auch auf die “traditionelle” Weise mit einer großen Schüssel und einem Topf mit köchelndem Wasser. Egal wie – das Eiweiß zusammen mit dem Zucker verrühren und auf eine Temperatur von etwa 65°C (150°F) bringen bzw. bis sich der Zucker komplett aufgelöst hat im Eiweiß. Vom Herd nehmen (oder die Schüssel abschalten) und dann mit der Küchenmaschine auf höchster Stufe für etwa 6-8 Minuten aufschlagen – die Meringue sollte abgekühlt, dick und glänzend sein. Die Butter jetzt in kleinen Stücke dazugeben und unterrühren. Immer erst mehr Butter zugeben, wenn das vorherige Stück komplett eingearbeitet ist – dauert ein wenig. Den Vanille Extrakt zugeben und das Salz, falls die Creme zu süß erscheint. Die Schokolade schmelzen (über einem Topf mit köchelndem Wasser oder in der Mikrowelle) – abkühlen lassen, bis sie nur noch etwa handwarm ist und dann unter die Buttercreme rühren, bis sich alles gut verbunden hat.
6. Für den Zusammenau der Torte die Kuchenschichten horizontal halbieren. Eine erste Schicht auf einen Servierteller oder Platte legen, etwas Buttercreme darauf streichen und dann mit einer guten Portion Cornflake Crunch und Haselnusspraliné bestreuen und die nächste Kuchenschicht auflegen und etwas festdrücken. So lange wiederholen, bis alle Kuchenschichten benutzt sind – vom Cornflake Crunch und Haselnusspraliné etwas für die Deko zurückbehalten. Die Torte mit einer dünnen Schicht Buttercreme komplett einstreichen und dann für 15 Minuten in den Kühlschrank stellen, eine zweite Schicht auftragen und alles schön glattstreichen. Die restliche Buttercreme in einen Spritzbeutel füllen und die Torte mit einigen Tupfen Creme, Cornflake Crunch, Haselnussprainé und Ferrero Rocher dekorieren. Wer essbare Goldblätter zu Hause hat, kann ein paar der Ferrero Rocher damit einwickeln.

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Here is a version of the recipe you can print easily.
Print
Ferrero Rocher Layer Cake
- Prep Time: 90
- Cook Time: 40
- Total Time: 180
Ingredients
For the cake
- 3/4 cup (100g) all-purpose flour
- 3/4 cup (100g) hazelnuts
- 1 1/2 cups (250g) sugar
- 3/4 cup (90g) cocoa powder (sifted)
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (180ml) buttermilk
- 2 tsp. vanilla extract
- 2 eggs
- 3/4 cup (180ml) hot water
For the hazelnut praline & paste
- 1/3 cup (75g) sugar
- 3/4 cup (100g) roasted hazelnuts
- 2 tbsp.vegetable oil
For the cornflake crunch
- 5.3 oz. (150g) semi-sweet chocolate
- 2 cups (70g) cornflakes
For the chocolate buttercream
- 4 egg whites
- 1 1/4 cups (250g) sugar
- 1 cup (230g) butter, at room temperature
- 1 tsp. vanilla extract
- pinch of salt
- 5.3 oz. (150g) semi-sweet chocolate, melted and cooled
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with baking parchment, place all the hazelnuts from the recipe (1 1/2 cups/200g) on the baking sheet and roast in the oven for 6-8 minutes. Take out and let cool down. Take half of those hazelnuts (3/4 cup/100g) and add to a mixer and grind/blitz until you get fine powder. Set aside. Line two 6 inch (15cm) springform tins with baking parchment, grease and dust with some flour. Set aside.
- Add the flour, ground hazelnuts, sugar, cocoa powder, baking soda, baking powder and salt to a large bowl and mix until well combined. Mix the oil, buttermilk, vanilla extract and eggs in a second blow until combined. Add to the bowl with the dry ingredients and mix until just combined. Add the hot water and mix on medium low speed for another minute until all is well combined. Pour the batter into the two springform tins and bake for 32-36 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
- For the hazelnut praline add the sugar to a small saucepan and melt without stirring over medium high heat – takes 2-3 minutes. Add the toasted hazelnuts, mix until covered completely, then pour on a baking sheet lined with baking parchment and spread. Let cool down, then break into pieces, add to a mixer and mix until you get coarse crumbs. Take half of these crumbs and set aside. Add the oil to the remaining crumbs in the mixer and mix again until you get a fine hazelnut paste. Set aside.
- For the cornflake crunch chop the chocolate and melt in 30 second steps in the microwave. Add the hazelnut paste and mix until well combined. Add the slightly crushed cornflakes and mix until everything is covered with chocolate. When it is cooled and hardened, break into pieces with a fork or spoon. Set aside.
- For the buttercream I used my KitchenAid bowl that can be heated, but you can also do it the “traditional” way with a pot of simmering water and a bowl on top to heat up the egg whites with the sugar. Either way the egg whites and sugar have to come to a temperature of approx. 150°F (65°C) while stirring constantly or until the the sugar has dissolved completely. Remove from the heat (or turn off the heated bowl) and start whisking on high speed for about 6-8 minutes until the meringue is cooled down, thick and glossy. Add the butter in small pieces while mixing constantly. Do not add more butter until the one you just added is mixed in completely – takes a while all in all. Add the vanilla extract and salt if you think the buttercream is too sweet. Melt the chocolate (in a bowl over simmering water or carefully in the microwave) – let cool down until hand warm only, then add to the buttercream and mix in.
- To assemble the cake, cut the two cakes horizontally in half. Add the fist cake layer on a serving plate and spread some buttercream on top. Sprinkle with a good amount of the cornflake crunch and hazelnut praline crumbs. Place a cake layer on top and press gently down, Repeat until the last cake layer is used – keep some cornflake crunch and hazelnut praline for the decoration. Coat the complete cake with a layer of buttercream, palce in the fridge for about 15 minutes, then add another layer of buttercream to get a clean surface. Fill the remaining buttercream into a piping bag and decorate the cake with some swirls of buttercream, cornflake crunch, hazelnut praline crumbs and Ferrero Rocher chocolates. If you have edible gold leaves, wrap some of the chocolates.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
Lieber Marc,
Herzlichen Glückwunsch zum 3. Bloggergeburtstag
Die Torte ist der Hammer, hach alles drin was ich mag …
Herzliche Grüße,
Sabine
I loved this cake recipe so much that I am going to bake it soon…..I hope it comes out nice…..
Hope so too! It’s a really delicious cake!
Cheers,
Marc
This cake is insane! So delicious. I had to make two batches to get the high right as it did not raise as I would have hoped for. Nevertheless the taste is so amazing, real Ferrero Rocher. Thank you for sharing.