5-Layer Ferrero Rocher Nutella Dream Cake

Ingredients

For the Nutella Cheesecake Layer

2 (8-ounce) packages (452 grams) cream cheese, such as Philadelphia®, softened to room temperature

½ cup (148 grams) Nutella® Hazelnut Spread

2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®

½ cup (100 grams) granulated sugar

2 large eggs (mine were 108 grams total w/o shells), at room temperature

1/3 cup (80 grams) dairy sour cream, such as Daisy® Brand

5 ounces (142 grams) bittersweet chocolate (70% cocoa), melted & cooled

Butter for greasing nonstick springform pan

For the Chocolate-Hazelnut Velvet Cake Layers

1¾ cups (218 grams) all-purpose flour, such as Gold Medal®, spooned into cup & leveled off, plus additional for dusting cake pans

1¾ cups (350 grams) granulated sugar

¾ cup (60 grams) sifted HERSHEY'S® Unsweetened Cocoa (not Dutch processed)

1½ teaspoons (7.2 grams) baking powder

1½ teaspoons (7.2 grams) baking soda

1¼ teaspoons (6 grams) kosher salt (or 1 teaspoon sea salt or table salt)

½ cup (120 ml) hazelnut oil (or vegetable oil)

1 cup (240 ml) organic buttermilk

2 large eggs (mine weighed 105 grams w/o shells), at room temperature

2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®

½ cup (120 ml) water

½ cup (120 ml) Frangelico® Hazelnut Liqueur or hazelnut syrup such as Torani*

1½ teaspoons (about 2 grams) instant espresso granules, such as Ferrara®

Butter, shortening or favorite cooking oil, for greasing cake pans

*If using alcohol or hazelnut syrup is not desired, omit and increase water to 1 cup and increase granulated sugar to 2 cups.

For the Chocolate-Nutella Cream Cheese Buttercream

1 to 1½ recipes Chocolate-Nutella Cream Cheese Buttercream, by WickedGoodKitchen™

For the Cake Adornments

1¼ cups (140 grams) finely chopped blanched & toasted hazelnuts, for top & sides of cake

10 to 12 Ferrero Rocher® chocolate-hazelnut candies, for top of cake

Special Equipment

One 9-inch nonstick springform pan

Two 9-inch by 1½- to 2-inch round cake pans

Two insulated cake strips, such as Wilton® Small Bake Even Strips (Set of 2), helpful but not necessary

Three wire cooling racks, with the third being used to flip cake layers right side up

One 9-inch cardboard cake round, helpful but not necessary

Cake Turntable, such as Ateco ®, helpful but not necessary

Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary

Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary

Wax paper, for lining cake plate for icing & nut coating, helpful but not necessary

Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired

Preparation

Prepare the Nutella Cheesecake Layer: Arrange oven racks to lower and middle positions and preheat oven to 325ºF. Place a 9x13-inch baking dish or pan on the lower rack of oven and fill it halfway with water. The middle rack should be just above the pan of water which will provide added moisture to help prevent the cheesecake from cracking during baking. Generously grease springform pan with butter and set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese, Nutella® and vanilla until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the eggs, one at a time, blending well after each addition. Add the sour cream and melted chocolate; mix until fully incorporated and smooth. Using rubber spatula, scrape and pour batter into prepared pan. Place springform pan on middle rack in preheated oven above the pan of water.

Bake in preheated oven until cheesecake is just set in center and no longer jiggles, about 45 to 50 minutes. Remove cheesecake from oven and place on wire cooling rack. Immediately, run thin metal icing spatula around edge of pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts. Allow cheesecake to cool completely, at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer, covered with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.

Prepare the Chocolate-Hazelnut Velvet Cake Layers: Arrange oven rack in lower third of oven and preheat oven to 350º F. Grease two 9-inch round cake pans with butter, shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Prepare the pans with insulated cake strips per manufacturer’s directions and set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt on low speed (stir) until well combined and aerated, about 1 minute. Add oil, buttermilk, eggs and vanilla; mix on low speed (stir), scraping down the sides of bowl as necessary with rubber spatula. Beat on medium speed until well blended, ab