Description
This Vegan Ferrero Rocher Cake is a decadent hazelnut sponge cake layered with rich vegan chocolate frosting and finished with a glossy chocolate ganache glaze. It features the nutty flavor of roasted hazelnuts combined with coconut cream and vegan dark chocolate, making a luxurious dairy-free dessert perfect for special occasions or chocolate lovers seeking a plant-based treat.
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 ahead of time if using them for decoration to ensure they are set and ready.
- Preheat Oven and Prepare Cake Pans: Preheat your oven to 180°C (356°F). Line the bases of three 6-inch cake tins with parchment paper and spray the sides with oil spray to prevent sticking.
- Grind Hazelnuts: Add the hazelnuts to a food processor and blitz until finely ground, or finely chop with a knife for a slightly coarser texture.
- Make Vegan Buttermilk: In a jug, combine soy milk and apple cider vinegar. Stir and let sit for 10 minutes to curdle; this mimics buttermilk. Then add sunflower oil and vanilla extract and whisk to combine.
- Mix Dry Ingredients: In a large bowl, mix the ground hazelnuts, sifted plain flour, cornflour, brown sugar, baking powder, baking soda, and sea salt thoroughly.
- Combine Wet and Dry: Add the wet buttermilk mixture to the dry ingredients. Fold gently with a spatula until you achieve a smooth batter without overmixing.
- Divide and Bake: Divide the batter evenly among the prepared cake tins. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the tins for 15-20 minutes before turning out onto a wire rack to cool completely. Refrigerate in an airtight container; chilling makes frosting easier.
- Prepare Chocolate Frosting: Finely chop the 200g dark chocolate and place in a heatproof bowl. Heat the 200g coconut whipping cream in a saucepan over medium heat until gently simmering. Pour over chocolate and let sit 2-3 minutes. Stir until smooth. Whisk for 2 minutes with an electric whisk, chill 15-20 minutes, then whip again for 2 minutes.
- Add Vegan Butter and Icing Sugar: Gradually add softened vegan butter one tablespoon at a time while whisking to incorporate into the frosting until soft and fluffy. Add icing sugar last and whisk until well combined.
- Level Cakes: Trim any domes off the cake tops with a knife to create even layers for assembly.
- Assemble Cake Layers: Reserve about two-thirds of frosting for icing top and sides. Spread a little frosting on a turntable or plate to secure first layer of cake. Spread frosting evenly over the layer, then sprinkle about 2 tablespoons of chopped roasted hazelnuts. Repeat for second layer and top with third cake layer.
- Frost Cake: Use a spatula and cake scraper to spread remaining frosting evenly around sides and on top of the cake. Smooth the surface and refrigerate while preparing ganache glaze.
- Make Ganache Glaze: Finely chop 80g dark chocolate and place in heatproof bowl. Heat 200g coconut whipping cream until simmering and pour over chocolate. Let sit 2-3 minutes, then stir smooth. Mix in 40g chocolate fudge sauce and allow to come to room temperature (10-15 minutes).
- Glaze Cake: Place cake on an upside-down cake tin set inside a large bowl to catch drips. Pour ganache glaze evenly over the cake, allowing it to flow down the sides. Mark a line with a knife around the base to easily remove the cake from the tin once dry.
- Decorate: Let glaze set for about 5 minutes until it’s no longer running. Decorate the bottom sides and top of the cake with remaining chopped hazelnuts and optionally gold leaf sheets. Carefully transfer the cake to a serving plate.
- Top with Ferrero Rocher: Arrange prepared vegan Ferrero Rocher chocolates on top as a decorative finishing touch.
- Storage: Store the cake covered in an airtight container or cling film in the refrigerator. Remove about 2 hours before serving to allow the frosting to soften and reach room temperature.
Notes
- Preparing the vegan Ferrero Rocher in advance is recommended for ease of decoration.
- Finely grinding hazelnuts helps achieve a moist, smooth cake texture.
- Chilling the cake layers after baking helps with easier frosting and cleaner slicing.
- The coconut whipping cream must be well chilled for the frosting and ganache to whip properly.
- If preferred, oils like rapeseed or olive oil can substitute sunflower oil for a subtle flavor variation.
- Using gold leaf is optional but adds an elegant, luxurious look to the finished cake.
- Allowing the glaze to slightly set before decorating ensures a clean finish without the toppings sinking in.
