Ferrero Rocher Cake with Hazelnut Gianduja

Alex Carter

This decadent chocolate hazelnut cake features layers of moist chocolate sponge, creamy hazelnut gianduja buttercream, and a crunchy praline topping for an unforgettable Ferrero Rocher-inspired dessert. It's a showstopper that's surprisingly achievable for home bakers.

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Prep Time 45

Cook Time 30

Total Time 1 15

Servings 8 servings

Calories 485 kcal

Ingredients

1.5 cups all-purpose flour
0.75 cup unsweetened cocoa powder
1.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.75 cup granulated sugar
0.5 cup vegetable oil
2 large eggs room temperature
1 tsp vanilla extract
0.5 cup buttermilk room temperature
1 cup hazelnut praline paste for gianduja buttercream
0.5 cup unsalted butter softened, for buttercream
2 cups powdered sugar sifted
0.5 cup chopped hazelnuts toasted, for garnish

Notes

Storage: Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. Make-Ahead: The cake layers can be baked, cooled, wrapped tightly, and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting. Variations: Substitute the hazelnut praline paste with an equal amount of chocolate-hazelnut spread for a different flavor profile. For a gluten-free version, use a 1:1 gluten-free flour blend. Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.