Let’s craft this luxurious Ferrero Rocher Cake:

1. Prepare Pans and Oven:

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray the sides generously with non-stick spray.

2. Melt Chocolate & Nutella:

Melt the bittersweet chocolate chips in a microwave (50% power, stir often) or double boiler.

While the chocolate is still hot, add the Nutella and whisk until completely smooth. Set aside to cool slightly.

3. Make Hazelnut Flour Mixture:

Place the whole hazelnuts, all-purpose flour, cocoa powder, baking powder, salt, and ¼ cup confectioner’s sugar into a food processor.

Pulse in short bursts until a fine flour forms. Be careful not to over-process into nut butter. Set this hazelnut flour mixture aside.

4. Make Cake Batter Base:

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and ½ cup granulated sugar on high speed until light and fluffy (3-5 mins).

Add the 2 tablespoons of Frangelico and the egg yolks. Mix on medium speed until well combined.

Gently fold in the slightly cooled chocolate and Nutella mixture until just combined.

Fold in the prepared hazelnut flour mixture until just combined. Do not overmix.

5. Whip and Fold Egg Whites:

Transfer the chocolate batter to a separate large bowl. Thoroughly clean and dry the mixer bowl and whisk attachment.

Place the room temperature egg whites into the clean mixer bowl. Whisk on medium-high speed until stiff peaks form.

Gently fold the whipped egg whites into the prepared chocolate cake batter in three additions using a large rubber spatula. Be very careful not to deflate the egg whites – fold until just barely uniform. The batter will be thick but should feel aerated.

6. Bake the Cake Layers:

Pour the batter evenly into the two prepared cake pans. Smooth the tops gently.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes.

Remove cakes from the oven and let cool completely in the pans on wire racks. These cake layers are fragile due to the nut flour; cooling completely in the pan helps prevent breakage.

7. Make the Nutella Frosting:

Once cakes are completely cool, make the frosting. Place the softened butter and Nutella into the clean bowl of your stand mixer (paddle attachment).

Whisk on medium-high speed until light and fluffy, about 5 to 6 minutes.

Gradually add the sifted confectioner’s sugar (and optional salt). Mix on low speed until combined, then increase speed and mix for another 3 to 4 minutes until frosting is thick, smooth, and fluffy.

8. Assemble the Cake:

Carefully remove the cooled cakes from their pans and peel off the parchment paper. Using a long serrated knife, split each layer horizontally, creating 4 thin cake layers total. Handle gently!

Place the first cake layer on your serving plate or cake stand.

Lightly brush the layer with Frangelico liqueur using a pastry brush.

Spread a layer of Nutella frosting over the soaked cake.

Sprinkle generously with crushed wafer/waffle cookies.

Place the second cake layer on top. Repeat the soaking, frosting, and crushed cookie process.

Place the third cake layer on top. Repeat the soaking, frosting, and crushed cookie process.

Place the final (fourth) cake layer on top. Lightly soak this layer with Frangelico as well.

Apply a thin crumb coat of Nutella frosting over the entire cake (top and sides). Chill for 20-30 minutes.

Frost the top and sides of the cake smoothly with the remaining Nutella frosting.

9. Decorate:

Garnish the top edge and/or base of the cake with whole Ferrero Rocher candies and whole or chopped hazelnuts. You can also press more crushed wafer cookies onto the sides if desired.

10. Chill and Serve:

Keep the finished Ferrero Rocher cake refrigerated.

When getting ready to serve, remove the cake from the refrigerator about 1 hour before serving to allow the buttercream to soften slightly for the best texture and flavor. Slice and enjoy