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Triple Decker Ferrero Rocher Cake with Nutella Buttercream

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Author: Swah

Ingredients

Cake

  • 2/3 cup cocoa powder
  • 1 1/2 tbsps instant coffee powder
  • 3/4 cup brown sugar
  • 375 ml boiling water
  • 190 g butter room temperature
  • 1 cup caster sugar
  • 3 teaspoons vanilla extract
  • 3 eggs room temperature
  • 2 1/4 cups plain flour
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda

Nutella Buttercream

  • 225 g butter room temperature
  • 1 1/2 cups icing sugar
  • 125 g dark chocolate melted and cooled slightly
  • 150 g Nutella

Decoration

  • 200 g Nutella
  • 80 g hazelnuts
  • Ferrero Rochers to decorate

Instructions

Cake

  • 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.

Nutella Buttercream

  • 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.

Decoration

  • 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 2/3 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.