Description
Indulge in this decadent Ferrero Rocher Cake, featuring rich chocolate layers infused with crushed Ferrero Rocher chocolates, frosted with creamy Nutella, and topped with more chocolate for a truly luxurious dessert!
Ingredients
Scale
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed Ferrero Rocher chocolates
- 1 cup Nutella for frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper for easy release.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, brown sugar, buttermilk, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients into the wet ingredients, stirring until well combined. Be careful not to overmix.
- Fold in the crushed Ferrero Rocher chocolates, ensuring they are evenly distributed in the batter.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, spread a thick layer of Nutella between the two cake layers. Cover the top and sides of the cake with Nutella as well.
- Garnish with additional crushed Ferrero Rocher chocolates on top before serving.
Notes
For added texture, consider adding whole Ferrero Rocher chocolates on top or around the sides of the cake. This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
