Ultimate Eggless Ferrero Rocher Cake Recipe

Eggless Ferrero Rocher Cake – I made an egg version last couple of weeks. So it’s time for the eggless version this week. I’m excited to share this moist hazelnut cake, so soft and moist texture. The wafer turned out super delicious and goes so well, since I can’t make the meringue sheets as this is eggless. Alternatively this eggless wafer is phenomenal. I hope this will please all the eggless fans and inspired to make this one and give me your precious feedbacks. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/eggless-ferrero-rocher-cake
Ingredients:
• Eggless Moist Hazelnut Cake
I am using 3 7-inch round pans

133g [1 cup] cake flour
30g [1/3 cup] hazelnut flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
70g [¾ cup] cocoa powder
88g [¼ cup + 2 tbsp] milk
1 tbsp white vinegar
150g [¾ cup] fine sugar
82g [¼ cup + 2 tbsp] oil
88g [¼ cup + 2 tbsp] plain yogurt
1 tsp vanilla extract
128ml [½ cup] hot water

• Eggless Crispy Hazelnut Wafer
50G [¼ cup] fine sugar
58g [¼ cup] butter
15g [2 tbsp] flour
25g [3 tbsp] hazelnut flour
1 tbsp whole milk

• Chocolate Ganache
130g [¾ cup] semi-sweet chocolate, chopped
40g [2 tbsp] Nutella
135g [½ cup + 1 tbsp] whipping cream, hot

• Nutella Cream Frosting
480g [2 cups] whipping cream
60g [3 tbsp] Nutella

• Hazelnut Chocolate Sheets (Deco)
100g [¾ cup] semi-sweet chocolate, melted
30g [¼ cup] crushed hazelnuts

sugar syrup [1 tbsp sugar + 2 tbsp hot water]
7 pieces Ferrero Rocher Chocolate
Instructions:

• Eggless Moist Hazelnut Cake
1. Preheat oven at 180°C/355°F.
2. Sift all the dry ingredients and set aside.
3. In a small cup, add milk and vinegar. Give it a quick stir and set it aside to let it rest.
4. In a large bowl, add sugar and oil. Mix until combined.
5. Add in the milk mixture and then yogurt and vanilla extract. Mix until well combined.
6. Add in the sifted dry ingredients in 2 batches. Mix to combine, do not over mix.
7. Add in the hot water. Mix until combined. At the end, switch to a spatula to scrape the bowl for even mixing. It’s normal that the batter is runny and watery. This is one feature of the moist cake.
8. Divide the batter evenly into 3 7-inch pans. Weighing scale is optional but I recommend it if you want even layers for your cake.
9. Bake in preheated oven at 180°C/355°F for 25-30 min or until inserted skewer comes out clean.
10. Remove the cake from the pan. Let the cake cool completely before assembling.

• Eggless Crispy Hazelnut Wafer
1. In a pot, add all the ingredients.
2. Cook over a medium or low heat until the butter is completely melted. Keep stirring to avoid burnt and lumps. Once done, remove the pot from the heat. The mixture will resemble some oat meal.
3. Pour onto a pan. You can pan it around to spread out the mixture.
4. Bake in preheated oven at 180°C/355°F for 7-8 min or until it’s golden brown. This golden brown will bring some contract to the cake layering.
5. Let it cool. Then break it into small pieces for later use.

• Chocolate Ganache
1. Chop the chocolate into small chunks for easy melting. Transfer into a bowl.
2. Add the boiled or hot whipped cream. Let it rest for about 2 min.
3. After 2 min, give the mixture a stir until well combined. The mixture is runny, that’s normal.
4. Refrigerate for 30 min. The mixture will be thickened after 30 min. With an electric mixer, mix it until stiff peak formed. As you mixed, the colour will become lighter.
5. Bag it into a piping bag and set aside.

• Nutella Cream Frosting
1. In a chilled bowl, add the whipped cream and Nutella.
2. Mix until stiff. This will take about 2 minutes. Be very careful not to over mix. Constantly stop the mixer to check the consistency. Once it’s stiff, stop mixing.
3. Bag the cream into a piping bag and set aside.

• Assemble the Cake
1. Place one layer of cake. Brush with some syrup on the surface. Pipe the Nutella cream around the rim, and fill with ganache in the inner rim. Spread the wafer on the surface. Then pipe the Nutella cream again. Smoothen the surface, and then add another layer of cake.
2. Repeat the same process.
3. Cover the cake with Nutella cream. Refrigerate the cake while preparing the next step (deco).

• Hazelnut Chocolate Sheets (Deco)
1. In a bowl, add the melted chocolate and crushed hazelnuts.
2. Pour onto a flat pan. Spread the chocolate evenly.
3. Refrigerate for about 3-5 min.
4. Break it into random sizes and shapes.
5. Stick the pieces along the sides of the cake, about half way up.

Place the Ferrero Rocher Chocolate on top with some small dollops around as part of the deco.
Chill for about 30 min before cutting.

Music: BGM President

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