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Ferrero Rocher Layer Cake

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  • Author: Bake to the roots
  • Prep Time: 90
  • Cook Time: 40
  • Total Time: 180

Ingredients

Scale

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

  1. 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.
  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.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/ferrero-rocher-layer-cake/