Ingredients

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 cup unsalted butter (softened)

4 cups powdered sugar

1/2 cup cocoa powder

1/2 cup hazelnut spread (such as Nutella)

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup finely chopped hazelnuts (for mixing in frosting)

8-10 Ferrero Rocher chocolates (for topping)

1/4 cup crushed hazelnuts (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until combined.

Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Slowly stir in the boiling water; the batter will be thin.

Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: To make the frosting, beat the softened butter in a large bowl until creamy.

Step 7: Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.

Step 8: Add hazelnut spread, heavy cream, and vanilla extract. Beat on medium speed until light and fluffy.

Step 9: Gently fold in the finely chopped hazelnuts.

Step 10: Place one cake layer on a serving plate and spread a generous layer of frosting on top.

Step 11: Add the second cake layer and frost the top and sides of the entire cake.

Step 12: Decorate by arranging Ferrero Rocher chocolates on top and sprinkle crushed hazelnuts around the base and on the cake.

Step 13: Slice and serve. Enjoy with a cup of coffee or tea!

Tips & Variations

For extra moist cake, use buttermilk instead of whole milk in the batter.

Swap the chopped hazelnuts in the frosting with finely chopped toasted almonds for a different nutty flavor.

If you want a richer frosting, add more hazelnut spread or a bit more heavy cream to adjust the consistency.

To save time, prepare the cake layers the day before and frost the next day.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure your baking powder and baking soda are also gluten-free.

How do I prevent the cake from drying out?

Make sure not to overbake the cake and allow it to cool completely before frosting. Wrapping the cake layers in plastic wrap and storing in an airtight container helps retain moisture.