This Ferrero Rocher Cake is your favourite chocolate hazelnut treat in cake form! Chocolate hazelnut cake layers and with a Nutella buttercream.
Can you believe it’s almost November?? I honestly can’t. These past few months (and this year in general) have gone by crazy fast, despite all the chaos and craziness. I can’t believe we’re almost in the holiday season.
Of course, I welcome the holiday season with open arms. I plan to start packing away all the pumpkins and breaking out the Christmas decorations in the next week or so. I am one of those people.
Today, I’m bringing you one of my favourite cakes based on one of my favourite treats!
I know you can technically get Ferrero’s year-round but to me, they are a holiday treat.
Maybe it’s because of the commercials they always bust out during the holiday season. And it’s kind of a tradition these days that my parents always get Ryan a box of Ferrero’s for Christmas. It’s really cute actually.
Despite my many Nutella recipes, I’m actually not a huge fan of Nutella on its own. I used to eat it straight out of the jar with a spoon when I was younger, so maybe I just got sick of it.
In a Ferrero though? Heaven.
How to Make this Ferrero Rocher Cake
I wanted to make sure all the elements of a true Ferrero shone through. This cake is packed with chocolate and hazelnut flavour. There is hazelnut flour in the cake itself (optional, but it adds flavour and texture) and I added a layer of crunchy hazelnut meringue to emulate that crunchy shell that Ferrero’s have.
Chocolate Hazelnut Cake
To make the cake layers I replaced some of the flour in my favourite Chocolate Cake recipe with hazelnut flour.
This adds a delicious flavour and texture to the cake. You can either make hazelnut flour at home by grinding up some toasted, skinned hazelnuts, or you can buy it. I talk a bit more about that here in my Hazelnut Cake recipe.
If you don’t want to bother with either you can just replace the hazelnut flour with more all-purpose flour.
Hazelnut Meringue
I initially planned to use feuilletine flakes to add the crunch, but I opted for something a little more elaborate and went with the meringue instead.
The meringue will lose some of its crunch the longer it sits with the buttercream though, so you can choose to use the flakes instead if you have them on hand.
Next time though, I’d probably just chop up actual Ferrero’s and spread them between the cake layers instead.
Nutella Buttercream
The rich Nutella buttercream is something I would happily eat with a spoon. It is SO good. A fluffier version of Nutella that pairs really well with the dense chocolate cake.
I used an American Buttercream recipe because I wanted the frosting to be dark and look more like what you see in a Ferrero. If you’d like though, I have a Swiss meringue buttercream version on my Nutella Cake that you can use instead.
I may have gone a little heavy-handed on the frosting between the layers, but I told you it was good!! You can’t totally see the hazelnut meringue layer, but I swear it’s there! And it’s delicious.
The cake is fudgy and delicious. Paired with a smooth Nutella buttercream and crunchy chocolate hazelnut meringue, it’s really the best thing ever.
If you’re looking for something unique this holiday season, or really any time of year, this Ferrero Rocher Cake is sure to wow!
Oh, and if you want an equally delicious and stunning holiday cake based on a Ferrero brand confection, you have to check out my Raffaello Cake!
Notes & tips for this Ferrero Rocher Cake:
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. The layers will be slightly thinner though, so be sure to reduce the baking time.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temperature and rewhip before using.
- If you don’t have hazelnut flour on hand and/or don’t want to make any, you can just substitute in additional all-purpose flour.
- To enhance the chocolate flavour of the cake, you can use strong hot coffee instead of hot water.
- The hazelnut meringue will soften the longer it sits in the cake. Ideally, serve the same day. Regardless though, it will still taste delicious! You can use chopped up Ferrero’s between the layers instead though.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Ferrero Rocher Cake
Ingredients
Chocolate Hazelnut Cake:
- 3/4 cup all-purpose flour
- 3/4 cup hazelnut flour*
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla
Nutella Buttercream:
- 1 1/2 cups unsalted butter room temperature
- 3/4 cup Nutella
- 3 cups powdered sugar sifted
- 3/4 cup Dutch-processed cocoa powder sifted
Hazelnut Meringue (optional):
- 2 large egg whites
- 5 Tbsp granulated sugar
- pinch salt
- pinch cream of tartar
- 1/2 cup chopped hazelnuts (toasted skinned)
- 1 1/2 Tbsp Dutch-processed cocoa powder sifted
Assembly:
- toasted hazelnuts to decorate chopped and whole
- Ferrero Rocher chocolates if desired
Instructions
Chocolate Hazelnut Cake:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean, a total of 30-35mins.
Nutella Buttercream:
- Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
- In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
- Reduce speed to low and add in powdered sugar mixture 1 cup at a time until well blended. Scrape down sides of bowl and whisk as needed. Add in Nutella and whip on high for approximately 5 mins.
Hazelnut Meringue:
- Preheat oven to 250F and line a 10x15" pan with parchment. Trace two 5" circles onto the parchment, flip over so the traced side is down.
- Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks.
- Dab a bit of meringue under the corners of the parchment to secure it. Fold chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5" circles as a guide. Pipe or spread remaining meringue in empty spaces on the parchment.
- Bake for 90mins and cool on pan.
Assembly:
- Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly.
- Place one meringue disc on top and top with additional buttercream if desired (or sprinkle with chopped Ferrero's. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the cake with the remaining buttercream, smooth the sides and chill for 20mins. Press chopped hazelnuts into the sides and top with rosettes if desired.
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Notes
Originally published on Nov 6, 2016
Liena says
Hello again!!!!
Another question, can I make SMB with nutella and cocoa powder??
Thanks!!!
Xx
Olivia says
For sure! I have a Nutella SMBC here: https://livforcake.com/nutella-cake/ You can add cocoa powder to it if you like 🙂
Liena says
Hello!!! HAPPY NEW YEAR!!! I hope that you had a great time…
I have to bake this delicious cake!! Can I use hazelnut paste instead of hazelnut flour????
Thank you so much!! And thank you for sharing all your amazing recipes!!
Liena
Olivia says
Hi Liena! Happy New Year to you as well!! I would not use the paste for the cake as it’s a different texture than the flour and I don’t think it will work well. You can use it to spread on top of the baked cake layers though for an extra hit of hazelnut!
Nicole says
Cake completely sunk in the center!! I’m not at high elevation and followed the recipe perfectly! Super disappointed as I was so excited to make this cake!
Olivia says
Hi Nicole! Sorry to hear this one didn’t work out for you. It seems like maybe it wasn’t fully cooked yet or something was off with the measurements.
Angie says
Just wondering what brand of Dutch process cocoa u are using. Ty
Olivia says
Hi Angie! I use Rodelle. I get it at Costco. But any brand should work!
Angie says
Thanks Olivia! Btw, if u said sifted flour/cocoa powder is it sift and measure or measure first then sift? Thanks again.
Olivia says
I measure first then sift 🙂
Desiree says
I’m sure this works great for those not in high elevation, but if you are like me, this cake sunk like the titanic 🙁 while in the oven. I know the person doesnt have to, but it would have been nice if the they had let you know whether or not this recipe can be made for high elevations or at least, if they know how to alter or change the ingredients for those with high elevations would have been great! But sadly, this cake sunk and so I will have to come up with more frosting or cut out the sunken parts of all three layers and throw something in the middle for my daughters birthday cake. But I do appreciate what I was able to get out of this. Merry Christmas everyone
Olivia says
Hi Desiree! I’m sorry to hear about the sinking cakes! Chocolate cakes are particularly tricky and temperamental at high elevations. Unfortunately, there is no one way to alter them as it depends on how high up you are. You will need to make some adjustments and it might take some experimentation on your part to figure out what works. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Depending on how badly the cakes sunk, you can trim them to level them or use some cake scraps to fill in the holes. With frosting, no one will notice! I hope you and your daughter love the cake anyhow. Merry Christmas to you as well!
Lili Yong Goh says
Hi I like to know how many days in advance can you make this cake and assembled it? Once it’s assembled do you need to store it in the fridge or just at room temperature?
Olivia says
Hi Lili! It will be fine for 2-3 days in the fridge or at room temperature.
Sonia says
Hi! Can this be made without a stand mixer? All I have is an electric hand whisk. Thank you!
Olivia says
Hi Sonia! It should be ok with a hand mixer.
Sonia says
Thank you! I’ll be making this next week!
I accidentally bought 2 x 8 inch tins – will this recipe work with that?
Olivia says
Hi Sonia! Yes, but the layers would be a bit thinner. For best results, I would increase the Servings to 16 and use those amounts. Don’t fill the pans more than half full as the batter rises a lot. Make sure the pans are at least 2″ tall.
Sonia says
Thank you! I’ll be making my own hazelnut flour with my NutriBullet as I can’t seem to find any hazelnut flour where I am. Do you know how many grams of hazelnuts will be required to make the flour?
Olivia says
Hi Sonia! The metric converter tells me it’s about 84g. It was about 1 cup whole hazelnuts ground up.
Avneet says
Hi,
I noticed in your notes that you said that you can use this recipe for 2 8 inch pans. If I do that do I still use the recipe provided or do I change the measurements? Thanks
Olivia says
Hi Avneet! This recipe, as-is, works for two 8″ pans. The layers will be slightly thinner though so you’ll need to reduce the baking time. If you want taller layers then 1.5x the recipe.
Sarah says
Hi! Love your recipes and make them frequently. I was just gifted 9 inch cake pans, how would I modify your recipes to accommodate that size?? Thanks!
Olivia says
Hi Sarah! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that I would either 2.25x or 2.5x the recipe for three 9″ pans.
Farah Hanif says
I have a question can I use this buttercream recipe for a fondant cake?
Olivia says
Hi Farah! Yes, that should be fine.
Farah Hanif says
This recipe was amazing! The meringue part didn’t really make a difference for me. It would be easier to put in some chopped Ferrerro Roche chocolate. I will be doing that next time.
I have a question can I use this buttercream recipe for a fondant cake?
Olivia says
Hi Farah! I’m so happy you liked it. I agree that next time I would use chopped Ferrero’s instead as well. You should be able to use the buttercream for a fondant cake no problem.
Michelle says
HI! My daughter LOVES Ferrero Rocher’s, so I was so excited when i found your recipe! I’m making it for her birthday. I prefer to use espresso powder instead of the hot coffee. Should I increase the quantity of any of the liquid ingredients and if so, how much? Thanks!
Olivia says
Hi Michelle! I would just dissolve the espresso powder in 3/4 cup hot water. Keep the liquid amounts the same.
Varsha Rohith says
Hey!!
I was searching for inspiration for my birthday cake and came across this and cannot wait to try it!!
If I bake the cake layers on Thursday and it needs to be assembled on Saturday, do I put them in the freezer or fridge?
Olivia says
Hi Varsha! I would put them in the freezer (double wrapped in plastic wrap) and take them out a couple hours before assembling the cake.
Varsha Rohith says
Thank you!
I just finished baking the cakes and they smell fantastic and I sneaked a taste and it is delicious but my cake didn’t rise as much. Do you have any idea why?
Olivia says
Hi Varsha! The cakes should almost double in size. If they are smaller than that I would double check that your baking powder/soda are fresh.
Michelle says
Hi Liv!
My cake layers completely sunk in the middle 🙁 any idea why that happened?
Olivia says
Hi Michelle! Did they sink in the oven or after you took them out? If in the oven then that usually means too much raising agent or being at high elevation. If after you took them out then it means they weren’t done baking yet.
Vivian says
Hi Liv,
I just baked the cakes today, and my cakes sunk after coming out of the oven. However, when I used a toothpick in the centre to see it was done, it came out clean. Is there something else I could have done?
Thank you!
Olivia says
Hi Vivian! It sounds like it did indeed need a bit more time in the oven. Here are the steps I go through when testing my cakes to see if they are done:
1. Peek through the oven window. To see if the cakes are a nice golden brown (doesn’t work for chocolate cakes though).
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built-in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.
6. Testing the internal temperature (optional). I never do this, but if you want to be absolutely certain that your cake is done, you can insert an instant read thermometer into the center of the cake to see if it reads 200°F. My favourite is from Thermapen.
Desiree says
Mine did the same all three. I did this for my daughters birthday. It looks like I will have to through in a lot of frosting or maybe fill it in with something.
Nattalie says
Hi Liv,
I’m going to attempt this cake today… I would like to make it bigger though. The tins I have are 8”… can you suggest how much to increase the ingredients by to still have 3 good sized layers/tall cake?
Thank you ☺️
Olivia says
Hi Nattalie! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
I would at least 1.5x the recipe for three 8″ layers, but you may want to double it to make sure they are tall enough. Don’t fill the pans more than half full as the batter rises a lot.
Varsha says
I am going to make this but its for a kid who has specifically asked not to have a dark chocolate flavoured cake but rather a milk chocolate one. Are there any substitutions I need to make so this isn’t dark chocolate flavoured??
Olivia says
Hi Varsha! I don’t use dark chocolate specifically in this cake, just cocoa powder. But it doesn’t really taste milk chocolatey either. If you like you can add some melted, cooled milk chocolate to the frosting.
Paula Jean Nielsen says
How much would this change if I used all purpose gluten free flour or do you know?
Olivia says
Hi Paula! I would swap the flour cup for cup.
Vinutna says
Hi,
If I want to use a 9 inch pan and bake a single cake and then slice in middle to make layers.
For this can i use the same quantities? if so how should i change the temperature and baking time?
Thank you.
Olivia says
Hi Vinutna! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Baking temperature will stay the same but time may vary.
Maria says
Hello! Can I make the butter cream a swiss meringue buttercream nutella instead of american buttercream?
Olivia says
Hi Maria! For sure, but it won’t be as dark or rich in color. I have a version of that here: https://livforcake.com/nutella-cake/
Paula says
Hi Liv! Can’t wait to try this one for a friends BD. I toasted and ground up my hazelnuts in a coffee grinder, but Some parts of it turned into a slightly pasty mixture. Still ok to use as hazelnut flour or should I just use the AP flour instead? Thanks!
Olivia says
Hi Paula! I would try mixing some of that paste with flour to see if you can loosen it up. That happens with any nuts if you grind them for too long, they basically turn into nut butter.
Palak Patel says
Thank you so much, Liv!
Sian says
Is it possible to get this recipe in uk metric or cups please?
Olivia says
Hi Sian! There is a metric converter below the list of ingredients.
Danx says
Hello Olivia
I am going to make this cake foe my hubby but couldn’t see ingredients in grams. Could you point me to a right direction please.
Regards
Danka
Olivia says
Hi Danx! There is a metric converter below the list of ingredients 🙂
Krystal says
I’m planning to make this for a weeknight dinner. Do you have any tips for making some parts of this cake ahead of time so that I don’t have to cut too much into my work day?
Olivia says
Hi Krystal! Sure thing, here you go:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.
For the Meringue: Cool completely and place in an airtight container. Will last 2 weeks at room temperature.
I hope that helps! Let me know how it turns out.
Shifali says
Hello, can I make this cake and cover with white vanilla buttercream?
Olivia says
Hi Shifali! Yes, that will be fine.
Jerlene says
Hi. I jus wan to confirm if i will be using only all purpose flour, i will need 2 three quarter cup of flour right? And hw do i add the feuilletine flakes. I have the flakes at home but never use before.
Olivia says
Hi Jerlene! Yes, that’s correct, so use a total of 1.5 cups flour. I would just sprinkle the flakes on top of the frosting on each layer. Let me know how it turns out!
Shabnam says
Hello Olivia, how may I adjust this recipe to fit 7″ round baking pans instead of 6″?
Should I just divide the batter into 2 7″ pans rather than 3 (and then halve the two cakes once cooked into 4 so it’s 4 layers)?
And also, do I need to adjust anything such as oven temperature or anything else?
Thank you so much! 🙂
Olivia says
Hi Shabnam! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Oven temperature would stay the same but baking time may vary.
Shabnam says
Hi Olivia! I’m actually not sure at all what to do with the conversion. Don’t know what to do in order to get the correct volume to pan ratio.. Could you please help me with that? I’m new to baking so some guidance would be highly appreciated. Thank you!
Shabnam says
There is no 7” pan in the table either
Olivia says
Hi Shabnam! If you don’t mind thinner layers you can bake them in three 7″ pans, but you’ll need to reduce the baking time. Otherwise, you can try it with two 7″ pans, but don’t fill the pans more than half full. Make cupcakes with any extra batter. If your 7″ pans are 3″ tall then all of the batter might fit but you’ll need to increase the baking time.
Nancy says
Hi! If I am making my own hazelnut flour, should I be grinding up raw hazelnuts? Or do I toast the hazelnuts (and remove the skins) and then grind them up? Thanks!
Olivia says
Hi Nancy! I would grind up the toasted ones without the skins. It’s sometimes hard to get ALL of the skin off and that’s ok, but I would try to get most of it off. Or just buy ones with the skins already off 🙂
Nancy says
Great – thank you!
I already did a “test” to try the hazelnut meringue and it was amazing. (My first time ever making meringue!)
Can’t wait to make the full cake!
Olivia says
Yay! So glad you loved it 🙂
Sophie says
Can I make ahead and freeze it?
Olivia says
Hi Sophie! Yes, that will work fine, but the meringue layer will get quite soft over time.
Thara Ranjith says
Hi..
Can I add whipped cream for butter cream..?
Olivia says
Hi Thara! You can, but it doesn’t need it. It’s already a bit softer due to the Nutella.
Cece says
Hi I’m planning on using this recipe but I’m using 2 round 10” tins and will cut them in half creating 4 layers. Would you suggest I double the ingredients or?
Olivia says
Hi Cece! How tall do you want the layers to be? Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Valeria V says
Hi, Im planning on doing the recipe next week and I was wondering when its ready will it stay fin at room temperature of it should be in the fridge at all times?
Thanks 🙂
Olivia says
Hi Valeria! I tend to refrigerate my cakes but it will be fine at room temperature for a couple days.
Jel says
Hi, I had a question! I want to make this cake using 8inch baking rounds … what do you think I should do to increase the recipe?
Jel says
* I want to use 3, 8inch baking rounds.
Olivia says
Hi Jel! I would double the recipe for three 8″ rounds.
Kush Hari says
Hi! I had a couple questions about this recipe. First, I was wondering if this cake was really rich or if it was lighter. And the only type of cocoa powder that I have isn’t the Dutch processed that you mentioned in the recipe. I was wondering if that would affect the flavor and overall taste of the cake.
Olivia says
Hi Kush! I just answered these questions below. The cake is more on the dense/rich side and the cocoa powder will be fine!
amy miller says
i was wondering also if this cake is really rich because my family likes lighter cakes
Olivia says
Hi Amy! This cake is definitely on the richer side.
kajal hari says
hi! i’m starting to make this cake and i only have a certain type of cocoa powder not the one that the recipe calls for. i was wondering if that will hurt the taste of the cake.
Olivia says
Hi Kajal! It will affect the flavour but only slightly. It will be fine 🙂
Klaudia K. says
Hi! I’m making this cake for a birthday and had two questions. 1) If I do not use hazelnut flour will the flavor/cake profile be changed? Also, for the 3. – 6″ round baking pans – how tall are the pans you used. Thank you!!
Olivia says
HI Klaudia! The flavour will be a bit different if you don’t use hazelnut flour for sure. You can replace it with regular flour, but you won’t have that hazelnut flavour. My pans are all 2″ tall. Let me know how it turns out! 🙂
Catherine says
I plan to make this for Father’s Day. Nutella and Ferrero Rocher are my husband’s favorites! Do you have a preferred piping top for the meringue? Approximately how many ounces of cake batter go in each one when you divided them out in the cake pans to bake?
Thank you!
Olivia says
Hi Catherine! I use a large round tip (1A) piping tip for the meringue. I can’t totally remember the weight of the cake batter, but I would weight the bowl (empty), then weigh the bowl with the batter in it. Subtract the weight of the empty bowl and divide that by 3.
Catherine says
For the buttercream, do you recommend spooning the dry ingredients into the measuring cups? I made a batch tonight to practice with and it came out dense and fudgy, like I could make truffles with it. I suspect I added too much of the dry ingredients.
Olivia says
Hi Catherine! I don’t bother spooning the ingredients with the buttercream. Strange that it was so dense though! I would just add a bit of heavy cream to thin it out 🙂 American buttercream is great because it’s so forgiving. You can just add more sugar/cream until you get the right consistency.
Alicia Vassallo says
Hi there, I just made this cake following the recipe. The cake sunk a little in the middle but not too bad. However, I ruined them because they stuck to the pan. I greased and floured before hand. Recommendations?
Olivia says
Hi Alicia! Ugh, cake sticking issues are the worst! My tips are to properly prep your pans (I use homemade Cake Release) and also line the bottoms with parchment. The other important thing is to cool the cakes in the pans for 10mins. Any less and they will be too fragile and will fall apart. Any more and the sugars will start to solidify and stick to the pan.
Anna says
Hi, wow this cake looks stunning! I’m planning to make it for someone who’s celiac and need it to be gluten free, will 1:1 substituting the all purpose flour with gluten free flour suffice? Or is there another formula for substituting gluten free flour?
Olivia says
Hi Anna! That should work as long as it’s a proper AP GF flour blend.
Hiba says
Hey!
I would really like to know if it worked for you with AP GF flour!
Thanks in advance 🙂
basak says
I am making this cake right now and doubling the recipe. However, I realized I put all of the meringue into one 8″ tin baking foil (I wanted it to be neater, but feel like it may stick, still I am willing to crunch it and do a layer of crunches)instead of splitting in two. How much longer do you recommend I bake it?
Olivia says
Hi Basak! I’m honestly not sure. I’ve never made one that large/thick before 🙁
Alanna says
Hi there. I am making this amazing looking cake now and I have a question. How thick should the meringue disks be and how can I tell when they’re done baking?. The outer edges feel done but the middle seems a bit soft, but I don’t know if it’s supposed to be that way. Any help would be awesome. Thanks so much.
Olivia says
Hi Alanna! You will know the meringue is done when you can easily lift it off the parchment and the bottom is baked/dry.
Tejal says
Hello
This is my first time baking and I chose this recipe for my friends birthday. I am very excited to try it out! But I have a question, I am planning on doing the layers, buttercream and meringue today and assembling it tomorrow. Will that be ok? Do I need to take any additional measurements while storing in freezer? I understand from other comments that I would need to whip the buttercream again before assembling.
Thanks in advance!
Olivia says
Hi Tejal! That will be totally fine. You don’t have to freeze or even chill anything if just overnight. Ideally rewhip the (room temperature) buttercream before frosting.
Anya Bulchandani says
when I tell you this is the best cake Ive ever had I REALLY mean it. you all must make it right now especially with the coffee substitution
Olivia says
Hi Anya! I am thrilled that you loved it. Thanks so much! 🙂
Anya Bulchandani says
I’m going to try this recipe later today, but I only have 9inch pans. Can i do 4/3 this recipe and bake 3 9inch layers? or would I need to bake at a different temperature
Olivia says
Hi Anya! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Syeda says
Hi Olivia, I baked the cake and about to put in the freezer. They smell devine and i bet it tastes amazing. I have 2 questions though. Will it taste good if i skip meringue? Can i use cream and chocolate frosting instead of buttercream?
I would appreciate if you could get back to me.
Thanks
Syeda
Olivia says
Hi Syeda! Yes, skipping the meringue is fine. It will have a slightly different texture though. What do you mean by cream and chocolate frosting? Is it firm enough to use as a frosting? If so it should be fine 🙂
Imran says
Hi!
This recipe looks great! I’m thinking of making this with two hazelnut sponges, and one chocolate sponge. Would you have any idea how to make the a hazelnut sponge? Leave out cocoa power and add hazelnuts ground down in a food processor?
Olivia says
Hi Imran! I actually have a hazelnut cake on my radar soon, but it will require some experimentation on my part to get it right. If you feel like experimenting, I would use the recipe from my Baklava Cake as a base for this.
Here’s what I’d try for two 6″ round pans:
1 1/4 cups all-purpose flour
1/4 cup hazelnut flour (~ 30g)
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla
2/3 cup milk room temperature
Let me know if you try it and how it works out!
Imran says
Oh amazing thanks!! Recently discovered your site and it’s really brilliant. Look forward to the hazelnut cake once it’s live – there’s a cake that I’d love to try replicate by Kontidor (I’m from London, not sure in the have US shops) called Chocolate Noisette cake if looking for inspo
Olivia says
Let me know if you try the hazelnut sponge before I do. I’ll look up the Chocolate Noisette cake, it sounds delicious! 🙂
Rai says
Hi! This cake looks fabulous and I’m really looking forward to baking it! However, I only have two 6 inch pans and I was wondering if it will be okay to bake two of the layers first and then the third with the remaining batter after?
Olivia says
Hi Rai! Ideally, you would bake the layers right away since the chemical reaction starts to take place as soon as everything is incorporated. You could 2/3 the recipe and bake in two 6″ pans or bake the recipe as is in two 8″ pans instead.
Nesar says
Hi
Can I add hazelnut oil to add flavour to the cake?
Thanks!
Olivia says
Hi Nesar! Yes, I think that would work fine. I wouldn’t add too much in case the oil is very strong.
Nesar says
Thank you 🙏🏽
Planning to bake this weekend 😊
Amrita Sagoo says
Hey there, I had a question, if I’m not making the meringue, do I still need to chill it prior to frosting?
Olivia says
Hi Amrita! You should make sure the cake layers are completely cool and I recommend chilling the cake during the frosting process as per the assembly instructions for best results.
Amrita Sagoo says
Great, thank you!
Ida says
Hi! I made these today and my cake layers are sitting in the freezer now. They smell fantastic! I made them in 3 5″ inch pans. They sank alittle in the middle while baking and did not dome at all. (I swear i did not open the oven door) what could be the cause? The only substitution i made was the Dutch cocoa, replaces with Hershey’s unsweetened cocoa. Any ideas? Thanks for the recipe!
Olivia says
Hi Ida! Is it possible they were underbaked a bit or did they sink while in the oven? If so then are you at high elevation?
Farah Suhail says
Hey liv! I love this cake!
I made the cake part already. Can I make the meringue a day before assembling the cake and it won’t get soft and soggy?
And how early can I make the buttercream?
Olivia says
Hi Farah! You can make the meringue in advance just store it at room temperature in something airtight. Do not refrigerate it as it will soften. You can make the buttercream a week or two in advance. Refrigerate, bring to room temp, and rewhip before use.
Farah Suhail says
Thanks for the quick response. The sponge part turned out to be delicious!! Best chocolate cake ever! I am going to assemble it tomorrow. I cannot wait!
I have two morequestions: do I need to use sugar syrup to moisten the cake?
Can I use this super soft cake recipe for Fondant cakes?
Olivia says
Hi Farah! You don’t need to use sugar syrup but you can if you like. I find the cake very moist so I probably wouldn’t. I’m not sure about fondant :\ The cake is on the softer side and I’ve never tried covering it. I think if you frost it well and chill it before fondant it should be ok.
Jen says
Let me start by saying I am doing something crazy! I am making this cake for my grandma’s 86 birthday. I live in the US and she is in Switzerland! I have already baked my cake layers and they’re in the freezer triple wrapped so they’ll be easy to transport. I won’t have any baking supplies in Switzerland so I can only really take the layers and add the buttercream from a piping bag…. which I plan to prebag, put in freezer ziplocks and freeze until it’s time to go to the airport. Any suggestions on the buttercream? Do you think it will be okay to fluff the cake after sitting out for travel at room temp? Would you change any ingredient ratios to help make it more stable? Thanks in advance!
Olivia says
Hi Jen! Wow, that is quite the journey for this cake! And so special for your grandma. How long is the total travel time? Meaning, how long will the buttercream be out of the freezer? You will need to rewhip the buttercream again before use, so wrap it in any way that’s easiest. I recommend spreading it on a sheet of plastic wrap, wrapping it up, and sticking it in a freezer bag. The cake will be fine, but make sure it doesn’t get squished as it starts to thaw. Otherwise, I suggest making sure you’re allowed to import the cake and buttercream into Switzerland. I’d hate for you to go to all that trouble and not be allowed to take it into the country!
Jen says
I will update you on what happens! Everything is double, triple, quadruple wrapped in the freezer. I actually plan to check them in a bag with bubble wrap around the cake layers. Since I won’t be taking it in the cabin it should be okay on getting it there.. just need lots of fragile warning stickers on my suitcase 🙂 The total trip time will be about 16 hours!
Olivia says
Sounds like a good plan. Good luck!!
meredith says
I doubled the recipe and used 3 8″ pans, which came out perfectly. The cakes are in the freezer and i have not yet done the meringues but plan to. I am going to use a mocha buttercream. I am very happy with the taste and texture (used Bob’s hazelnut flour and coffee instead of water).
Olivia says
Hi Meredith! Thanks so much for the great feedback. I’m so glad you like it!
Katrina says
Hello,I noticed the recipe called for Dutch Processed Cocoa Powder. I was wondering if i can substitute and use Hershey’s Unsweetened Cocoa powder instead??
Olivia says
Hi Katrina! That will work fine too.
jo rao says
This cake turned out exceptional! Thank you! I got so many compliments today!
Olivia says
Yay! So happy to hear that Jo. Thanks for the feedback 🙂
Jemila says
Omg i love it . I gave it a go and it turned brilliantly so much good feedbacks and my kids loved it … thank you so much for posting such an easy recipe 🙌🏾
Olivia says
Hi Jemila! So happy to hear that, thanks for the feedback! 🙂
M says
This cake sounds amazing! I really loved the taste and crunch from feuilletine flakes in other recipes I’ve made, but your meringue also sounds delicious so I am torn.
Do you think it would be possible to incorporate some feuilletine flakes into the meringue recipe? Or maybe do one layer with meringue and one layer of the feuilletine?
Olivia says
Hi M! The meringue is crazy delicious for sure! But it does get lost a bit in the cake and softens. I like to add it, but some people prefer using chopped up Ferrero’s and I think that’s a great option too. But yes, I do think you can fold feuilletine into the meringue and/or do one layer with feuilletine. Let me know what you try!
Nancy says
I’m a home baker and thought this cake sounded (& looked) divine! I just made this, but without the hazelnut meringue (no room in fridge/freezer to chill). Followed the recipe exactly but doubled using 2 9″ cake pans, which worked perfectly. I also used hot coffee vs. hot water to intensify the chocolate flavor.
I had to bake the cakes approx. 50-55 min as my pans were about 2″ deep. They cooked beautifully. This was my first time using hazelnut flour and I must say I can certainly taste something different in the cake…it takes some time to get used to. The Hazelnut flour I used was a reputable brand and organic. To be honest, I loved the intense chocolate flavor and loved how moist the cake turned out, but in the future would substitute the hazelnut flour for AP flour. Just a personal preference, but I’m curious if anyone else noticed something ‘different’?
I’m not suggesting the flavor is off-putting, but maybe an acquired taste. I’ve read that hazelnut meal adds to the texture. This may be the case, but in any event – I’m not very fond of the taste and I love hazelnut! The frosting was delicious, but a little sweet. I may cut down on the powdered sugar next time. I added some sifted cocoa powder to offset the sweetness. The amount of frosting per the recipe was just enough to frost the entire 2 layer cake.
Thank you for this unique recipe…anyone who loves chocolate and/or Nutella will be a fan 😉
Olivia says
Hi Nancy! Thanks so much for your detailed feedback. Strange about the hazelnut flour taste! I assume the flour tasted ok on its own? I’m so glad you liked it overall though and appreciate your input!
Sabrina says
This was a big labour of love but all my friends raved about how good it was, especially commenting on the meringue layer. I used regular flour in the cake, included the strong coffee, and tried skinning the hazelnuts with the method linked in this recipe but the skinning didn’t work out so well for me (but no one had a problem with there being some skin on the hazelnuts). This took almost 4 hours to make to completion, including the time it took to make my own cake strips using the method mentioned in this recipe (that did work and I was amazed). If I had made my own hazelnut flour for the cake, it would have taken even longer (obviously). I want to give this half a star less simply because it took so long and created quite the mess of bowls in my kitchen but I can’t because it got such great reviews from my friends!
Olivia says
Hi Sabrina! I am so happy to hear that you and your friends loved it — that meringue layer is my fave!
Chelsea E. Adams says
I like this very much because it will be my recommendation for the upcoming Thanksgiving dinner in my family’s dessert menu
Olivia says
Hi Chelsea! I’m so glad, I hope you guys love it!
May says
Your cake looks delicious! Did you use 3 (6 x 3) or 3 (6 x 2) pans?
Thank you
Olivia says
Hi May! Mine are all 2″ tall. I hope you love this one!
Sherri says
Would like to add hazelnut liqueur somewhere here. Should I put it in the cake, frosting, or both? How much would you add?
Olivia says
Hi Sherri! I would add it to the cake. You can replace up to 1/4 cup of the buttermilk with the liqueur. Alternatively you could make a simple syrup with it and drizzle it onto the baked layers (https://livforcake.com/simple-syrup-recipe/). I think that would be delicious! You could add it to the frosting too, but I don’t know if it would add that much flavour without affecting the texture.
Shoby says
Hi! I am baking for 24 people this weekend, can I use three 9″ pans instead of the 6″ pans? or would that mess it up? HELP!
Olivia says
Hi Shoby! You’ll need to adjust the recipe to use larger pans, but it should work fine. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Christine B says
I made this earlier this year and it was such a hit! I wouldn’t change the recipe at all!
Topped it off with some nutella ganache too 🙂
Olivia says
Hi Christine! Thanks so much for the great feedback, I’m glad you loved it!
bea says
Hello, I wanted to know if the cake is soft and fudgy, if is not do you have a recipe of this type of cake?
Olivia says
Hi Bea! This cake is VERY fudgy — take a look at the cut slice picture.
Lara says
i tried this cake last week , and it was amazing , th le best chocolate cake i ever made.
I reduced the sugar quantity in the frosting and it did not affected the taste!
THank youuu
Olivia says
Hi Lara! So glad you loved it 🙂
Marie-France says
Hi! In the buttercream, can I use melted chocolat instead of cocoa powder? How much should I use?
Olivia says
Hi Marie! You can give it a try but I worry that with the Nutella and melted chocolate the buttercream will be a bit too soft. Here’s a recipe where I used melted chocolate in it: https://livforcake.com/birthday-cake-recipe/
Lori Koutsouftikis says
Hoping to make this in the next month but I have a question — if I substitute the feuilletine flakes instead of the meringue, how much feuilletine do I use? 1/4 cup? 1 cup? What would be a good amount to have the crunch and flavor yet not be too much that it would be overpowering? Thank you! I’m so excited to find this recipe as my mother loves Ferrero Rocher chocolates and now I can surprise her with a Ferrero Rocher cake for her (not for mother’s day or her birthday — just because she is a wonderful mother!)!
Thanks again, Lori K.
Olivia says
Hi Lori! I would just sprinkle some on top of the frosting for each layer — maybe 2-3 Tbsp per layer? I would also sprinkle chopped hazelnuts as well for more texture. Let me know if you try it!!
Carolyn says
Hi Liv, I made this for an Easter gathering, and it was AMAZING! It was honestly loved by all. I ended up doing your dark chocolate drip on top, instead of coating the bottom in hazelnuts, because that seemed like too much work lol. I’ve made a handful of your cakes and brought them to gatherings, and they’ve all been very well-received. My sister thinks I’m an amazing baker, but really, I’m just following your recipes to a “T” lol. In my defence, I always credit your blog, and I do try to put my own spin each cake when decorating. Thanks so much for yet another fantastic recipe!
Olivia says
Hi Carolyn! So happy everyone loved this one and love that you added a drip! Thanks for the great feedback and I can’t wait to hear what you make next!
Ikhlas Hussain says
I’m making this this weekend! I wasn’t able to find skinned hazelnuts and am wondering if the meringue will work with the skins on or if there is a way to remove them. Can’t wait for this to get in my belly!
Olivia says
Hi Ikhlas! You can remove the skins somewhat easily. Here are the instructions: https://www.epicurious.com/recipes/food/views/to-toast-and-skin-hazelnuts-14905
Jessica says
Hi Liv! How long before the meringues start to lose their crunch in the cake? I really don’t want to have to omit the meringue, yet I really don’t want a soggy meringue layer either! My last resort will be to make a hazelnut praline to replace the meringues with. Thanks!
Olivia says
Hi Jessica! They will go soft quite quickly, but the texture from the nuts will still be there and they will have a different texture to the cake still. It won’t be soggy, just softer and almost mousse-like. But the praline will work too!!
Christine says
Made this cake on the weekend – it was absolutely perfect! The meringue is an absolute must! Thank you for this amazing recipe!
Olivia says
Hi Christine! The meringue is my fave part — so glad you liked it!
andrew hibberd says
hello there, im planning on making this cake for my girlfriends birthday. just one question. how on earth did you decorate the hazelnut bottom in the shape you did. did you hand place each hazelnut piece or use a stencil?
Olivia says
Hi Andrew! That is so sweet of you! I hope she loves it. I didn’t do either actually. I had my cake on a cake board and placed it on top of an upside down bowl (so the sides of the cake kinda overhang, if that makes sense). Then I would grab handfuls of chopped hazelnuts and press them into the bottom of the cake in a bit of a pattern. It was actually unintentional. One of my presses went higher than I planned so I just went with it. I probably placed some of the top of the peaks by hand though.
Linda says
Sometimes I make and decorate cakes a week in advance and put them in the freezer. Can I do that with this cake? My biggest concern is how the meringue layers in the cake will hold up.
Olivia says
Hi Linda! The meringue layers will go quite soft even after a few hours, but the crunch from the hazelnuts will still be there!
Jules says
Hi! will the hazelnut cakes be ok to freeze for a week before assembling with buttercream?
Olivia says
Hi Jules! Yes, that should be fine!
Jules says
Thank you! baked this cake for my grandmothers 88th birthday! everyone loved it.
I used 2 x 9 inch springform pans and doubled the recipe. Had to cook the cakes for approx 10 mins longer. I froze the cakes for a week before the party and defrosted the morning of and cut each cake in half. I iced them and then left the cake out until served. Best chocolate cake I’ve ever eaten!
Olivia says
Hi Jules! Thanks for all your tips! So happy to hear that you and everyone loved it 🙂
Linda says
I’m getting ready to make this cake soon! I don’t have cream of tartar, can I leave it out? I do habe meringue powder, could I use that somehow?
Olivia says
Hi Linda! The cream of tartar is not critical, it just helps the meringue whip, but I often don’t use it. I’ve never tried using meringue powder and not sure if I would sub that in.
Liz says
Hi Olivia. I made the cake and it was very quick to rise but by the end, it caved in and sunk in the middle. I made a second round to try it again but same result. What could be going wrong?
Olivia says
Hi Liz! Did you make any adjustments to the recipe? Or are you at high altitude by chance?
Celeste says
The same thing happened to me and I did everything exactly as you instructed. I live in Utah. Could that be the problem?
Olivia says
Hi Celeste! Yes that could definitely cause it if you’re at a higher elevation. Here are some guidelines to try: https://www.kingarthurflour.com/learn/resources/high-altitude-baking If the cake sank after taking it out though it’s likely due to being underbaked.
Lynn says
Hi there! I want to try this recipe but scaled up to serve about 40 people. I was thinking 10 inch rounds with 3-4 layers. Can you advise how to scale up the recipe? Thanks!
Olivia says
Hi Lynn! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Lori says
Hi Olivia, I’ve spent this evening reading several of your blog entries. I appreciate how helpful and honest you are in your blog posts and that you also include a slice of the cake in your photos. I am an experienced baker but fancy, multi-tiered cakes are not my thing. But your recipes inspire me so I’ll give it a go.
Keep on being inspired. I used to have a blog from 2005-2017 but I am now retired.
Olivia says
Hi Lori! You are too sweet, thank you!! And wow that is a long blogging career! Is the blog still up? I’d love to check it out.
Christine says
Can I make the meringue disks a couple of days in advance and store them in an airtight container? Also Im thinking of making a Nutella SMBC instead. Do you think it will be just as nice and hold up okay on a really hot day? Thanks 🙂
Olivia says
Hi Christine! Yes, the discs can be made in advance no problem. A nutella SMBC would be delicious! Though it would be on the softer side for sure. How long do you plan to have the cake out? I would definitely refrigerate it before you plan to have it sit out.
Sue says
Just made this with a few modifications, I used a swiss buttercream with nutella and a ganche…used you cake and meringue recipes. Turned out fabulous!
Olivia says
So glad you liked it Sue!
Natalie Williams says
I made this cake last week and the taste was absolutely amazing! I followed this recipe.. didn’t use the hazelnut flour however added more plain.
The only disappointing thing was my cake didn’t rise like it normally does. Do you have any idea why this might of been? I’m making it again tomorrow and would love to have a reply asap xxx
Olivia says
Hi Natalie! Strange that it didn’t rise, this cake should rise a LOT. Have you checked to make sure your baking powder/soda are not expired?
Varsha says
Hi. Even mine dint rise too. I used yoghurt for buttermilk. Would that be okay?
Olivia says
Hi Varsha! No, you should use buttermilk per the recipe.
Lindsey says
Hi, I found your recipe after trying out a different one. I’m struggling with the meringue discs. The recipe I was using said 200F for 90 minutes. That basically did nothing to the meringues. I cranked up the oven to 250F and after 90 minutes, they seemed right. But now after cooling, they’re like lightweight stones if that makes any sense. Very crisp. Did I overtake?
Olivia says
Hi Lindsey! The meringues should be dry and crisp, but very light. Sounds like they maybe baked ok? Also, some ovens run cool/hot — might be good to test yours to see if its running on the cooler side. I hope that helps!
Jen says
Hi Olivia, I made this cake recently and it was STUNNING. I doubled the recipe to make three 9-inch tiers, which yielded nice thick layers and an absolutely enormous cake overall that fed 20 people and still gave me plenty to take home. I only used all-purpose flour, but with hot coffee instead of water, and it was the best chocolate cake I’ve ever made. It pleasantly surprised me that the meringues ended up tasting like Ferrero Rocher candies just by themselves, too, and that the Nutella flavor in the buttercream was subtle rather than overpowering – and my toddler absolutely flipped out over the tastes I gave her! So thank you thank you, this cake is a winner in my book and I’ll be keeping it around forever. 🙂
Olivia says
Hi Jen! Thank you for such wonderful feedback! I’m so happy that you liked it 🙂
Emily says
Hi,
Thank-you for posting this recipe, I made it for my friend’s 21st birthday and she loved it!! I reduced the amount of hazelnut flour though because I suspect the Australian hazelnut meal is a bit stronger. I’m making the chocolate cake again today because I love how it turns out- so moist and yummy
Olivia says
So glad you and your friend liked it!
Hannah says
Emily I’m about to make it. How much did you reduce the hazelnut meal by?
Afreen says
Is cream of tartar necessary for the hazelnut meringue?
Olivia says
HI Afreen! It’s not critical. It can help the whites whip up, but I often don’t use it.
Gizem says
I usually don’t post on any site, purely out of laziness. But, this recipe was such a hit for my sister in law’s engagement party I just had to give you the feedback. The mirengue was the main key ingredient and the moisture of the cake. I made Swiss meringue buttercream and added half a jar of Nutella and it wasn’t too sweet at all. It was perfect. I need to make a cake for the wedding now and im so confused!! You have so many delicious recipes.
Olivia says
Hi Gizem! I am honored that you decided to post your feedback!! I’m so happy this cake was a hit 🙂 Let me know what you decide for the wedding cake! Are there particular flavours you’re looking for?
Gizem says
Probably another chocolate cake but with a white buttercream so it’s a bit more “wedding-like”.
But this cake has set the Barr way too high 👌👌
Jing says
Hi Liv,
I made this cake and it was a hit. Thank you!
Olivia says
So glad you liked it!
Faiza muhammad says
Hi glad to have found this recipe..j want to make it next week.kindly help.me..
Chopped hazelnuts will.gv better flavour or meringue?
I need to serve it on wedneaday when can i bake and keel it ready? Tuesday or wednesday?
As i have heard chocolate cakes taste better the next day.
And my family isnt a big fan of nutella and butter cream can i substitute with whipped ganache?
Lastly does the cake harden as its in tbe fridge?
I will really appreciate ur feed back on this
Mel says
I just made this for my hubby’s birthday…I had to trim the sponges because I didn’t have three identical tins which meant the frosting didn’t have a nice finish abut this afternoon I’ll cover it with a chocolate topping (choc/sugar/butter/milk melted) to hide the imperfections. All elements taste amazing so far. I did put some frosting to bind meringue and the next sponge layer. I used the coffee instead of hot water and also a little less sugar and it tasted amazing. Excited to cut it tonight!
Olivia says
Yay! So happy to hear that Mel. I hope you guys liked it!
Debbie says
Hi, I love all your beautiful cakes. And this one is very elegant. I am making a birthday cake for my grandson’s 20th birthday next month and he loves Nutella but I am wondering if you can make this cake with the Swiss Meringue Buttercream if so how much of the hazelnuts or Nutella would you add and when would you add it while mixing? I like the idea of the meringue in the middle of the layers would give a wonderful texture. So glad I came upon your blog I love to bake and just learning to really decorate cakes. Thank you for all the wonderful recipes will be trying many more. Seems I have a birthday every month for the next 4 months.
Olivia says
Hi Debbie! You can totally make this as a Swiss Meringue, but the frosting will be much lighter in color. I just made a Swiss meringue today, but with peanut butter. I made a large batch using 6 egg whites and used 3/4 cup of peanut butter. I would do the same for Nutella, but maybe start with 1/2 cup since it’s thinner than pb. Check the consistency and flavour before adding more. As for when to add it, I would add it at the end after the buttercream has come together. I hope that helps!!
Malika says
Thank you for this !!
It looks soooo gooood, i’m about to do it or a birthday 😉
I have a question : i don’t understand where the meringue is supposed to be : is it a layer of cake, then a layer of frosting, than a layer of meringue or something else ?
Thank you !
Olivia says
Hi Malika! Yes exactly, cake -> frosting -> meringue -> repeat. You can add a bit of frosting on top of the meringue disc to help the next layer stick. I hope that helps! Let me know how it turns out.
Garreth Rosenberg says
Hi Olivia
This cakes looks yummy. It’s my birthday on the 20th January and I am going to be very adventurous by making this cake for my birthday.I love experimenting with baking and cooking. I’ve invited about 25 friends so will give feedback on the results.
Garreth
Olivia says
Hi Garreth! Oh man, 25 people, no pressure! I hope you (all) love it as much as I do. Happy early birthday!
Latasha says
What I love about this cake, besides the fact that it is absolutely gorgeous, is that there is not even one actual Ferrero Rocher candy on it! That makes it classsy, I’ve seen many versions of this cake with the candy on it, which I don’t understand, it’s like defining a word by using the same word in your definition. Your version is creative and artistic. I would like to have a bakery make this cake for me as I’m not a baker, and hopefully they get it right! Thanks for sharing your brilliance!
Olivia says
Thanks so much Latasha! That is one of the sweetest comments ever. I totally know what you mean — I didn’t want to put the ferrero’s *on* the cake, since I wanted it to be more classy, like you said. I hope you get to try it one way or another!! xo
Christie says
I really want to make this cake for my friends birthday, little worried tho as I have never made sometbing this fancy/ complicated.
Looks AMAZING tho and I know he would love it!
Olivia says
You can do it!! Let me know how it turns out 🙂 Good luck!
Louise says
Can’t wait to make this cake tomorrow for our Christmas potluck!
I’ve never made meringue before so I’m hoping it turns out!
Thanks for sharing this great recipe. Will be returning to your blog to make a bunch of your other cakes! They all look and sound so good! 🙂
Olivia says
Thanks so much Louise! I hope you like it 😀
Louise says
Thank you! It turned out awesome! Everyone loved it 🙂 It was delicious AND looked so pretty!
Olivia says
Yay! So glad to hear that 🙂
Lisa says
Hello
LOVE this cake BUT need to make it in an 11inch square tin (for 50 people) for a 50th birthday party.
Do you think if I doubled the recipe, it would be enough? It’s doing my head in trying to figure it out. Any suggestions?
Lisa
Olivia says
Hi Lisa! Converting pan sizes is always tricky. How many 11″ layers do you plan to do? I use this site as a guide: http://www.joyofbaking.com/PanSizes.html
Lisa says
Thanks for your prompt reply!!
I would still like to do the 3 layers but in a square 11 inch tin. I guess my friend is insisting on square for ease of cutting purposes for 50 people.
Anyway, if you could offer any help it would be really appreciated.
Lisa
Lisa says
Do you think doubling the recipe would be ok? Could you please help me figure it out?
Many thanks
Lisa
Olivia says
Hi Lisa! I’m really not sure, to be honest. That’s quite an increase in size. Using the info from the link above I would do one full recipe PER layer. Even then your layers will be a bit thinner, but that’s the best I can recommend. Let me know how it turns out!
JK says
In the oven. I know, it’s bizarre! I’ll experiment with a higher temp and see what happens, or a little less soda/powder
JK says
Hey Liv – every time I make this cake (and that’s at least 4 times now), the cake layers bake with a dip in the center, whether or not I use the soaked strips for flat top cakes. Any tips? I just tried doubling the recipe and making a 3-layer 8″ cake. They baked more slowly so I increased the temp to 375 and baked them longer, but got some pretty significant dips in the middle. I opened the oven once after 35 minutes to check on them. Both my baking soda and baking powder are relatively fresh, but maybe I shouldn’t have doubled those ingredients?
Olivia says
Hi JK! I’ve doubled this recipe before without issue. If your ingredients are fresh and you’re baking them for enough time, that is bizarre! Are they sinking while baking or once you take them out of the oven?
Erin says
I made this for my birthday this past week!! It was incredible!! So moist and the meringue in the middle added amazing crunch! Sooooo good!! Thank you for the amazing recipe!
Olivia says
Hi Erin! I’m so glad to hear you liked it!! 🙂
L. Edu says
This recipe is awesome, I’ve recommended it to a whole bunch of my friends who enjoyed it.
The only thing I did differently is to give it a Brazilian twist. I made a brigadiero frosting (2 tbs of butter melted mixed with 3 heaping tbs of dutch press cocoa, and finally a can of condensed milk… cook it until it’s thick).
Super great recipe! Can’t wait to make more cakes from your site!
Olivia says
That frosting sounds amazing!! I will have to try that. So glad you liked this one 🙂
DS Lewis says
Hi Oliva!
Can you make the meringue a few days ahead of time? If so, how would you store it? Can’t wait to make it.
DSL
Olivia says
Hi! Sorry for the delayed reply. Yes! You can make it in advance, just store it in an airtight container and separate the pieces with parchment.
CJ says
Hi Olivia!
This recipe is AMAZING! thanks so much for sharing 🙂 Do you know how many cupcakes one batch makes?
Olivia says
Hi CJ! Hmm, I’m actually not totally sure. If I had to guess maybe around 18 or so?
Vivianna Helwig says
Can I use just regular cocoa powder, instead of the Dutch-processed cocoa?
Olivia says
Hi Vivianna! Yes, you can use regular. It will change the flavour and color slightly but should be fine.
Andrea says
Just finished baking this cake for Father’s Day! We loved it and it was also my first time baking a cake. Just a question though on how thick the meringue was supposed to be? I can barely see it in your pictures so I’m not sure if I made mine correctly. It also caused my cake to not stick together because of it.
Olivia says
Hi Andrea! The meringue kinda gets lost in my layers due to the color :\ It’s not super thick though, like half an inch or so? Mostly there for texture. How do you mean it cause the cake not to stick together?
andrea yee says
dont know if i made it too thick or maybe just not flat enough. It also turned out to be too crunchy so maybe I over baked it but i did set it at 250 for 90mins like stated. It’s been two days since ive baked it so like stated the crunch it gone but its better for us! I’ll try this again soon and hopefully it’ll turn out as nice as yours 🙂
Olivia says
It should be pretty crunchy and dry, but will soften over time in the cake. Glad you guys liked it! 🙂
Krisz says
Olivia, you are the best! Thanks for coming to my rescue. I’ll definitely let you know how it goes.
Krisz says
I made the cake for my daughter’s graduation party and it turned out pretty nice! It was a double tiered cakes so I had to bake two 10″ cakes and two 8″ inch cakes. I ended up using the meringue in between the layers and even though it wasn’t churchy anymore, it still gave it some texture. I also added a bit of hazelnut pralines to add crunch. I had a bit of trouble with the frosting, it was too thick and hard to spread, but I never give up, so even though it took me two days to figure it out, I managed to cover the whole cake and hide some imperfections with decoration. The cake was a huge success – not only was it beautiful but also delicious! Thanks, Olivia, for your support and your creative ideas!
I wish I could post a picture of the cake, but I do not know how.
Olivia says
Yay! So glad it worked out!! Next time, you can add some cream or milk to thin out the frosting if you find it too thick 🙂 Email me a pic! I’d love to see it: livforcakeblog [at] gmail [dot] com.
Krisz says
Hello Olivia, I just stumbled upon your gorgeous recipes while looking for a chocolate cake recipe for my daughter’s graduation. This is delicious-looking Ferrero Rocher cake the winner! My question is – on the photo it seems there are tiny bits of nuts in the batter? What are those? Hazelnut pieces maybe? But when I read the recipe, there are no hazelnut pieces in the cake and you state that the hazelnut flour should be finely ground. I’d love to have some of those crispy looking nuts in there, so pease let me know how to do that. Thank you!
Olivia says
Hi Krisz! The nuts in the cake are due to the hazelnut flour. I guess I didn’t get mine perfectly fine! Or at least not all of it 🙂 They weren’t really crunchy though, but the meringue layer helped with that 🙂 I hope you like this one!
Krisz says
Olivia, thank you for answering my question. You mention that the meringue will lose its crunch with time. I was planning to make this cake on Friday and serve it on Sunday. So I bet the meringue’s crunch will be completely gone. Do yon still recommend I do it with meringue? Also, will the cake still taste good if I make it two days ahead of time?
Olivia says
I think the crunch would be gone by then, yeah 🙁 It might be more chewy by that point, so it would still add a bit of texture. It’s totally optional. The cake would be just as delicious without it! If you do decide to pass on the meringue layer, you can always sprinkle some chopped hazelnuts between the layers instead 🙂
The cake will be fine 2 days ahead of time. Just keep it in the fridge and bring to room temperature (2-3 hours) before serving.
Let me know how it turns out!
Krisz says
Olivia, you are going to hate me for so many questions. Last one, I promise. Initially I was planning to make this into a three tier cake and cut each tier horizontally in half to add the meringue. The first tier is in the oven already but now I’m thinking that I might not be able to cut it in half since you said it’s pretty fudgy. What do you think?Any recommendations??? I am so stressed out, I want this to work. Thank you so much for all your help!
Olivia says
No problem at all! Happy to help 🙂 I do remember this cake being very dense and fudgy, though maybe I under-baked it! Haha. It probably had something to do with the hazlenut flour though. What I would do, is cool the cakes completely and even refrigerate them so they are more firm and hopefully easier to cut? I find working with chilled cake layers a bit easier. The layers aren’t super tall though, so I think that’s more where the cutting issue might come in. If that makes sense. I would see how they are when they come out of the pans 🙂 Let me know!!
Olivia says
Oh also, you could always *try* to cut one of the layers in half and if it’s not going well, just abort!
Sharleen says
Hi Olivia,
I would like to bake this cake but I am struggling with the cup to gram conversions. Are you able to help?
Sharleen.
Olivia says
Hi Sharleen! I use this website when I want to convert something to/from grams:
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
You select from the ingredients along the right side first and then convert each one. I hope that helps!
Sharleen says
Hi Olivia,
I’d like to make this cake but I’m struggling with the cup to grams conversion. Are you able to help?
Sharleen
Arica says
Just made this cake for my brother’s birthday. Came out gorgeous and absolutely decadent. Meringue layers really highlight the cake. I baked the batter in 2 layers then split them. Worth the effort of skinning those hazelnuts:)
Olivia says
Hi Arica! I’m so happy to hear that you liked this 😊 The meringue layers are my fave too!
Zara says
Hi I’m in the U.K. and want to make this cake. Would you be able to tell me how many grams are in a cup please as I’m finding different measurements online, thanks
Olivia says
Hi Zara! I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
Anzèlle says
I am so so sorry! Lools like i skipped a comment where you already said a day ahead is fine!
Olivia says
No problem! I hope you like it 🙂
Anzèlle says
This looks great and i would like to bake it for my husband. Can i make it a day ahead?
Jackie says
grinding up 3/4 cup of hazelnuts would yield less than 3/4 cup of flour wouldn’t it? I’m thinking more like double the amount of nuts to make 3/4 cup of flour???
Olivia says
Hi Jackie! Good catch, I ground up 1 cup of hazelnuts. I’ve updated the recipe notes!
Jackie says
Hey. One more question. I’m in the process of making this. I made 2 8″ layers because I need it for 12 people. I made 2 meringue layers (that turned out AMAZING!!!) without thinking about the fact the I only have 2 cake layers. Do you think it would be OK if I put both meringue layers with some butter cream between the 2 cake layers? Almost making it a 3 layer cake? They are actually a perfect fit for the cake layers.
Olivia says
Hi Jackie! Yep, I think that would totally work. I would put a bit of buttercream between the layers of meringue to help even them out/stick them together. Or just place them flat side together w/o buttercream in between actually. They’re likely to stay a bit crispier that way. Let me know how the cake turns out!
Darlene says
Can you make this a day before if so does it need to be stored in the fridge?
Olivia says
Hi Darlene! Yes, you can make it the day before and store it in the fridge. Take it out 2-3 hours before serving.
Carola says
Espero hacerlo pronto se ve delicioso
Olivia says
Thank you Carola! I hope you like it 🙂
Doaa says
If I don’t have the hazelnut flour , can I substitute it with what?
It looks amazing but I can’t find the flour 🙁
Thank you
Olivia says
Hi Doaa! You can substitute all-purpose flour, so use 1 1/2 cups total.
Connie Amos says
Made your Nutella Buttercream Icing for my son’s 40th birthday. Delicious: Will peruse your site when I have more time! Thank you
Olivia says
Hi Connie! So glad you liked it 🙂
Amy says
This looks amazing! What type of texture is the cake? Do you think that it would be strong enough to put under fondant and not collapse like a mud cake? Thankyou!!
Olivia says
Hi Amy! This is a dense and fudgy cake, and very moist. I think it should be ok under fondant.
Sharon says
Are the merengue the ones on the cakes with the nut Inside or is it just frosting and the meringue is Spread on top?
Olivia says
Hi Sharon! I’m not sure I understand your question. There are meringue layers and frosting layers.
Karen says
Such a divine recipe. I can’t wait to make it for my partner’s 30th birthday!
We have about 30-40 people to feed and I have some 9″ cake tins. Could I double the recipe and use 2 tins or should I use 3 tins? Also, how would you adjust the cooking time if I double the recipe?
Thanks in advance from Australia!
Olivia says
Hi Karen! I would try to use three 9″ pans. The batter is thin, but rises a lot. I usually fill my pans no more than half full. You could start by filling two pans half full and see if you have enough batter for a third? The layers might be a tiny bit thinner, but I think it should work for 3 pans. Baking time should be relatively the same since the cakes should be the same thickness. You can take a peek at 25mins to see how they’re doing, but I suspect they’d need 30-35. I hope that helps! Let me know how it turns out 🙂
Karen says
Hi Olivia!!
Thanks for the tips
I tried the recipe using 3×9″ cake tins and 2×9″ cake tins as I was getting to know my oven (I don’t bake much!). I have a conventional oven with heating element at the bottom – it doesn’t seem to do so well using multiple racks.
The layer that I baked alone rose more and seemed to cook much faster, is softer and the ones I cooked on multiple racks for longer time are a bit more hard and brown on the edges. How cooked should the cake be? I found my skewer never came out fully clean even if I left it in the oven much longer- I’m guessing it’s quite a moist cake so it’s okay! I hope I’m not serving raw cake haha
Thanks!
Hope you had a lovely Christmans!
Olivia says
Hi Karen! My cakes were fairly moist too, but I like them fudgy, especially for this recipe. Let me know how it turns out!
Zehnab says
Hi cake looks amazing… wanted to try and make it for my son’s birthday. Wanted to ask where can I get hazelnut flour and the cocoa. Thanks
Olivia says
Hi Zehnab! I get them at local organic or specialty stores here, but you can also find them on Amazon.
Terri says
Can I use whole milk instead?
Olivia says
Hi Terri! The acidity in the buttermilk helps activate the baking soda. With regular milk, the cake may not rise.
Catherine says
I don’t understand where the meringue is? The rosettes look like icing. You said something about putting them between the layers??
I made a cake almost identical to this a few Christmas’s ago from Gretchen’s Bakery. She topped her’s with the actual Ferrero Rocher candies with a chocolate ganache center. It came out great. I think I just gained a few pounds thinking about it.
Olivia says
Hi Catherine, the rosettes are icing. The meringue is in disc between the layers as the post details. It’s hard to see because it’s chocolate and blends in with the cake and frosting but it’s there!
Neha David says
Hi Olivia! This is an absolutely stunning cake. I would definitely try making it for my husband’s birthday. I have one question,though. Can the cake layers be baked a day or two in advance?
Olivia says
Hi Neha! Yes for sure. I often make my cake layers a few days early, wrap them in plastic and freeze them. Either way though, they will be fine, just be sure to cover them once cooled 🙂
Sara says
Hi! Can you make this with two 9 inch rounds instead of three 6 inch rounds?
Olivia says
Hi Sara! You can — the layers might be a bit thinner though.
Sara says
Thanks! How much would you adjust the baking time for?
Olivia says
I would peek at them 20mins in and if they still look pretty liquid then start checking at 25mins.
Carole says
Great job on this, it makes my mouth water just looking at it. Looks so delicious. I’m going to try this over Christmas, or maybe for my birthday in December. I’ll be 41!
Olivia says
Thanks Carole! I hope you like it! 🙂
Nila @ The Tough Cookie says
Happy birthday! And I’m so glad you decided to make a cake for your party, at least 😊 This cake looks gorgeous! And I love Ferrero’s, so I’m definitely going to try this. I love the meringue layers, too.
Olivia says
Thanks so much Nila! I hope you do end up trying it, it’s delicious!! 🙂
simonacallas says
I am in love with this cake It’s original, delicious and very beautiful ❤❤
Olivia says
Thank you!! 🙂
Char Ferrara says
This looks seriously amazing! I absolutely LOVE Ferrero Rocher so I just might have to give this a shot. My birthday is also coming up this month; might be a good excuse to make this 😀
Olivia says
I love Ferrero’s too! Let me know how you like it and thanks!! 🙂
Heather says
another stunner!! happy birthday – enjoy the year, but 40 really is fabulous
Olivia says
Thanks so much Heather!! xoxo <3
gigi says
Can you use non-dutch/regular cocoa powder?
Olivia says
Hi Gigi! I haven’t tried it, but it should work fine. Might affect the color and flavour slightly, but I’m sure it will be just as delicious 🙂
Julia @ HappyFoods Tube says
First of all Happy Birthday! I agree with you – time flies. I was thinking the same today. Can’t believe it’s November. I always wonder how come the time did not fly when I was a teenager – especially in school! Haha. Your cake looks beautiful! As a kid I loved Ferrero!
Olivia says
I know it’s so true! I happily wish time would have flown by in school! Seriously. Thanks so much! 🙂
Ann says
The cake is gorgeous as usual. I love the meringue in between layers. This definitely makes the list for holiday baking!
Olivia says
Thanks so much Ann! Let me know if you end up trying it 🙂
jacquee | i sugar coat it! says
Love the addition of the hazelnut flour and the meringue to this cake!! Huge fan of contrasting textures. I am not a nutella fan either. Sounds like you had just the birthday celebration you needed. Wishing you many more happy years!
Olivia says
Thanks so much Jacquee!! xoxo
Cathy | whatshouldimakefor.com says
another stunner! Happy Birthday! I love that you celebrated with pie. and i know what you mean about the time slipping by…this year is officially passing at lightning speed. and don’t fret about 40…it keeps getting better!
Olivia says
Thanks so much Cathy!! It is crazy how fast this year has passed for sure. I am hopeful that things will keep getting better! 🙂
Fatema says
Hello
Your cakes looks amazing
But most of them are 6 inch cake
If I want to make it but I want in 8 inch cake pan what I have to do ?
Thanks
Olivia says
Hi Fatema! For most of my cake recipes, you can make them in either three 6″ pans or two 8″ pans.