Ferrero Rocher Chocolate Cake

Instructions

Step 1 Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2 In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3 Add buttermilk, oil, eggs, and vanilla to the dry mixture and mix until combined.
Step 4 Slowly stir in the hot water until the batter is smooth and slightly runny.
Step 5 Divide batter evenly into the pans and bake for 25-30 minutes or until a toothpick comes out clean.
Step 6 Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7 To make the buttercream, beat butter until fluffy, then add powdered sugar gradually. Mix in hazelnut spread, cream, vanilla, and salt.
Step 8 Level the cake layers and place the first layer on a serving plate. Spread a layer of hazelnut buttercream evenly.
Step 9 Stack the remaining layers, spreading buttercream between each.
Step 10 Apply a thin crumb coat around the cake and chill for 20 minutes, then frost with the remaining buttercream.
Step 11 Decorate with swirls of buttercream on top, drizzle with caramel, and place Ferrero Rocher chocolates and chopped mint chocolates over the top.

Storage and Reheating Tips

Store the Ferrero Rocher Chocolate Cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving. Cake layers can be frozen for up to 2 months if wrapped well in plastic and foil. Do not microwave. Serve chilled or at room temperature for best flavor and texture.