This month’s theme for the Sweet Adventures Blog Hop was Nuts About Sweets – a seemingly easy theme until you get overwhelmed by the amount of options available! I love hazelnuts and I love chocolate so it made perfect sense to combine these into a Ferrero Rocher cake complete with a decadent Nutella buttercream!
The cake features 3 layers of deliciously dark Devil’s Food Cake, with each layer sandwiched between a generous heaping of Nutella. The entire cake was then cloaked in Nutella Buttercream (omg), the sides adorned with chopped hazelnuts and then decorated with Ferrero Rocher chocolates.
This is definitely not the neatest or most elegant cake I have ever made but it’s definitely the tastiest!
- ⅔ cup cocoa powder
- 1½ tbsps instant coffee powder
- ¾ cup brown sugar
- 375ml boiling water
- 190g butter (room temperature)
- 1 cup caster sugar
- 3 teaspoons vanilla extract
- 3 eggs (room temperature)
- 2¼ cups plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 225g butter, room temperature
- 1½ cups icing sugar
- 125g dark chocolate, melted and cooled slightly
- 150g Nutella
- 200g Nutella
- 80g hazelnuts
- Ferrero Rochers, to decorate
- Preheat the oven to 180°C. Line the bases of 3 x 20 cm cake tins with bake paper and grease the sides with butter.
- Stir the cocoa powder, coffee and brown sugar in a bowl and pour over the boiling water. Whisk to mix and set aside.
- Cream the butter and caster sugar together until pale and fluffy and then add the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Slowly add the flour, bicarb and baking powder. Pour in the cocoa/coffee mixture and beat until just combined.
- Divide the batter evenly amongst the 3 cake tins.
- Bake in the oven for 20-25 minutes or until a skewer comes out clean.
- Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.
- Place the softened butter and icing sugar in a large mixing bowl and beat until smooth.
- Add the slightly cooled chocolate and continue beating until combined.
- Add the Nutella and beat on medium-high speed until the buttercream is light and fluffy.
- Using an offset spatula, spread half the Nutella on top of the first cake layer.
- Place the second cake on top and spread the remaining Nutella over it (don’t go down the sides).
- Place the third cake on top and gently press down to sandwich the 3 layers together.
- Dollop ⅔ of the Nutella buttercream on top of the cake, and using the offset spatula, begin to smooth the buttercream out across the top and over the sides of the cake.
- Use the remainder of the buttercream to cover the sides of the cake (remember it doesn’t have to be too neat as you will be covering the sides with hazelnuts!)
- Chop the hazelnuts as finely as you want. Gently press them to the sides of the cake, dusting away excess nuts that fall off.
- Decorate with Ferrero Rocher chocolates.
Thanks to Dining With a Stud for hosting this month’s Blog Hop!