Ferrero Oreo Cake is the ultimate dessert for chocolate lovers. This rich and decadent cake combines the beloved flavors of Oreos and Ferrero Rocher chocolates in a moist, chocolatey cake. The cake layers are filled with crushed Oreos and chopped Ferrero Rocher chocolates, adding a delightful crunch and surprise in every bite.
INGREDIENTS- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Cocoa powder: 1/2 cup
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Crushed Oreos: 1/2 cup
- Chopped Ferrero Rocher chocolates: 1/2 cup
- Unsalted butter: 1/2 cup, softened (for frosting)
- Cocoa powder: 1/2 cup (for frosting)
- Powdered sugar: 2 cups (for frosting)
- Heavy cream: 1/4 cup (for frosting)
- Vanilla extract: 1 tsp (for frosting)
- Extra crushed Oreos and Ferrero Rocher chocolates: for garnish
- Step 1:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Step 2:
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, mix oil, buttermilk, eggs, and vanilla. Combine wet and dry ingredients until smooth.
- Step 4:
- Fold in crushed Oreos and chopped Ferrero Rocher chocolates.
- Step 5:
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6:
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Step 7:
- In a bowl, beat softened butter until creamy. Gradually add cocoa powder and powdered sugar, mixing well. Add heavy cream and vanilla extract, beating until smooth and fluffy.
- Step 8:
- Spread frosting between the cooled cake layers and over the top and sides. Garnish with additional crushed Oreos and Ferrero Rocher chocolates.
- For a richer flavor, use dark cocoa powder in the cake and frosting.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For an added touch, drizzle the cake with chocolate ganache before adding the final garnishes.
- If you don't have buttermilk, you can substitute it with a mixture of 1 cup milk and 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes before using.
- Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
Tips from Well-Known Chefs
- Chef Dominique Ansel suggests using high-quality chocolate for the best flavor in your chocolate cakes.
If you enjoy this recipe, you may also like Strawberry Shortcake Cookies.
