Description
A decadent Vegan Ferrero Rocher Cake featuring a moist hazelnut sponge layered with rich vegan chocolate frosting and finished with a glossy chocolate ganache glaze. This 16-serving dessert combines roasted hazelnuts and vegan dark chocolate for a luxurious, dairy-free treat perfect for special occasions.
Ingredients
Scale
Hazelnut Sponge Cake
- 100 g roasted hazelnuts (skinless)
- 355 ml soy milk
- 20 ml apple cider vinegar
- 75 g sunflower oil (or rapeseed oil/olive oil)
- 2 teaspoons vanilla extract
- 220 g soft brown sugar
- 320 g plain flour (sifted)
- 16 g cornflour (cornstarch) (sifted)
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Chocolate Frosting
- 200 g chilled coconut whipping cream
- 200 g vegan dark chocolate (finely chopped)
- 200 g vegan block butter (softened)
- 70 g icing sugar (powdered sugar)
- 40 g roasted hazelnuts (skinless) (finely chopped)
Chocolate Ganache Glaze
- 200 g chilled coconut whipping cream
- 80 g vegan dark chocolate (finely chopped)
- 40 g vegan chocolate fudge sauce
- 80 g roasted hazelnuts (skinless) (finely chopped)
- ½ batch vegan Ferrero Rocher (for decoration)
- Gold leaf sheets (optional)
Instructions
- Prepare Vegan Ferrero Rocher: Make the vegan Ferrero Rocher candies ahead of time if you plan to use them for decorating the cake.
- Preheat Oven and Prepare Tins: Preheat your oven to 180°C (356°F). Line three 6-inch cake tins with parchment paper and lightly grease the sides with oil spray.
- Grind Hazelnuts: Add the roasted hazelnuts to a food processor and blitz until finely ground, or chop finely by hand.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a jug, stir, and let sit for 10 minutes. Then add sunflower oil and vanilla extract, whisk to combine.
- Mix Dry Ingredients: In a large bowl, mix ground hazelnuts, sifted plain flour, sifted cornflour, soft brown sugar, baking powder, baking soda, and sea salt.
- Combine Wet and Dry Mixtures: Pour the wet buttermilk mixture into the bowl with dry ingredients and fold together gently with a spatula until smooth batter forms.
- Bake the Cakes: Divide the batter evenly among the prepared cake tins. Bake for 35-40 minutes until a skewer inserted in the center comes out clean. Cool in tins for 15-20 minutes, then transfer to a cooling rack. Refrigerate in an airtight container for a few hours or overnight for easier decorating.
- Prepare Chocolate Frosting: Finely chop the vegan dark chocolate and place in a heat-resistant bowl. Gently simmer coconut cream on medium heat, pour it over the chocolate and let sit 2-3 minutes. Stir until smooth, then whisk with an electric mixer for 2 minutes. Chill for 15-20 minutes. Whip again for 2 minutes.
- Add Butter and Sugar to Frosting: Incorporate vegan block butter, adding one tablespoon at a time while whisking until the mixture is soft and fluffy. Add icing sugar and whisk until fully combined.
- Level Cake Layers: Trim any domed tops from the cooled cakes to make the layers even.
- Assemble the Cake: Place a small amount of frosting on your cake turntable to secure the first layer. Add the first cake layer, spread a layer of frosting over it, then sprinkle about 2 tablespoons of finely chopped roasted hazelnuts. Repeat for the second layer and add the final cake layer on top.
- Frost the Cake: Use a spatula to spread the remaining frosting evenly over the top and sides of the cake. Smooth the surface with a cake scraper. Refrigerate while preparing the ganache glaze.
- Make Ganache Glaze: Finely chop the dark chocolate and place in a heat-resistant bowl. Gently simmer coconut cream, pour over chocolate and let sit 2-3 minutes. Stir until smooth, then mix in the vegan chocolate fudge sauce. Allow to come to room temperature for 10-15 minutes.
- Glaze the Cake: Place the frosted cake on an upside-down cake tin set inside a large bowl to catch drips. Pour the ganache glaze over the cake, allowing it to cover completely and drip down the sides. Mark a line around the base with a knife for easy removal from the tin once set.
- Decorate and Chill: Let the glaze set for about 5 minutes until it is no longer dripping. Decorate the bottom sides and top with remaining chopped roasted hazelnuts and optional gold leaf sheets. Carefully transfer the cake onto a serving plate and top with vegan Ferrero Rocher candies.
- Storage: Store in an airtight container or cover with cling film in the refrigerator. Remove the cake about 2 hours before serving to allow the frosting and ganache to soften to room temperature for best flavor and texture.
Notes
- Roast the hazelnuts ahead of time to intensify their flavor and ensure they are skinless for best texture.
- Chilling the cake layers and frosting makes the cake easier to assemble and decorate.
- The vegan buttermilk is made by combining soy milk and apple cider vinegar, which helps the cake rise and gives a tender crumb.
- Use softened vegan block butter at room temperature for a smooth and fluffy frosting.
- Gold leaf decoration is optional but adds an elegant finish for special occasions.
- Make sure the ganache glaze is at room temperature before pouring to ensure smooth coverage without melting the frosting underneath.
- This cake is best enjoyed within 3 days of preparation for optimal freshness.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
