Ferrero Rocher Cake

By foodiva

Ingredients

• 7 large eggs, room temperature
• 1/2 cups sugar, granulated
• 2 cups finely ground hazelnuts or hazelnut flour
• 3 Tbsp all purpose flour
• 3 Tbsp cocoa powder
• 3 tsp baking powder
• 300 grams unsalted butter, room temperature
• 2 1/4 cups chopped chocolate or chocolate chips
• 1/2 cup Nutella
• 1.5 cup wafers, crushed
• 10 Ferrero Rocher Candies
• 3/4 cups hazelnuts, chopped / or 3/4 cups wafers, crushed

Details

Servings 1
Preparation time 60mins
Cooking time 60mins
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions Cake Layers
Preheat oven to 350F. Line 2 – 8 inch round pans with foil and spray with non stick spray, or butter the sides.
Sift flour, cocoa & baking powder. Stir in ground nuts.
Whip eggs on high speed, until frothy. Slowly add the sugar and continue whipping until tripled in volume, about 5 minutes.
Fold dry ingredients into the eggs , in 3 additions.
Divide the batter evenly between 2 – 8 inch pans and bake at 350F, until a toothpick inserted in the center comes out clean.
Once baked, leave in the pan for 5 minutes, then transfer to a cooling rack. Make the Frosting
Melt chocolate in microwave, on low heat, in short intervals, stirring each between each time. Bring to room temperature.
Whip chocolate, butter & Nutella until thoroughly combined. Assembly
Once the cake is cool, split each cake in 2 even layers.
Crush wafers by putting in a ziplock bag, then going over them with a rolling pin or something heavy.
Reserve ¾ cup frosting for decorating.
Place a dab of frosting onto a serving platter.
Put 1 cake layer on top and press to adhere.
Put ¼ of the remaining frosting onto the cake and spread around evenly. Sprinkle with ⅓ of the crushed wafers.
Repeat above 2 steps with the remaining cake layers.
Pipe 8 stars on top of the cake.
Cover the cake sides with reserved frosting.
Press the crushed wafers or chopped hazelnuts onto the sides of the cake.
Place 1 Ferrero Rocher candy on top of each piped star.

Instructions