Ferrero Rocher Hazelnut & Nutella Cake

👩‍🍳 Instructions

Step 1: Prepare the Sponge Cake

1. Preheat oven to 180°C (350°F).
2. Whisk eggs and sugar together until pale, thick, and tripled in volume (about 5–7 minutes using an electric mixer).
3. In a separate bowl, sift together flour, cocoa powder, and baking powder. Gently fold the dry mixture into the egg mixture until fully incorporated.
4. Pour the batter into a greased and lined cake tin (or divide between 2–3 tins for multiple layers).
5. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Let cool completely before slicing.

Step 2: Make the Nutella Cream Filling

6. Whip the heavy cream until stiff peaks form.
7. In a separate bowl, mix mascarpone with Nutella until smooth.
8. Fold the whipped cream into the Nutella mixture until thick, fluffy, and spreadable.

Step 3: Assemble the Cake

9. If using one cake, carefully slice it horizontally into 2 or 3 even layers.
10. Layer the sponge with Nutella cream and chopped hazelnuts between each layer.
11. Stack until finished and smooth the top and sides with remaining cream.

Step 4: Glaze & Decorate

12. Heat the heavy cream and pour it over the chopped dark chocolate. Let sit 1 minute, then stir until smooth and glossy.
13. Pour the ganache over the cake, allowing it to drip over the sides. Roll the base of the cake in crushed hazelnuts.
14. Optional: Pipe a few decorative swirls of the Nutella cream on top and crown each with a Ferrero Rocher.

Step 5: Chill & Serve