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Ferrero Oreo Delight

Ferrero Oreo Delight

Indulge in Ferrero Oreo Delight with this decadent salted caramel chocolate cake. Easy recipe with moist layers, homemade caramel & chocolate frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 cup sugar
  • 1/4 cup water
  • 6 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp flaky sea salt
  • 1 cup softened unsalted butter
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 1/2 cup cooled caramel sauce

Equipment

  • Mixing Bowls (Large and Medium)
  • Whisk
  • Spatula
  • Two 9-inch Round Cake Pans
  • Electric Mixer or Stand Mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix together the sugar, eggs, milk, oil, and vanilla until smooth.
  4. Combine the wet ingredients with the dry mixture and gently stir until just combined; then carefully stir in the boiling water.
  5. Divide the batter evenly between the prepared pans and bake for about 30 to 35 minutes, checking for doneness with a toothpick.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. To make the salted caramel sauce, combine sugar and water in a saucepan over medium heat until dissolved, then let it caramelize until deep amber; remove from heat and whisk in butter, cream, and sea salt.
  8. Prepare the chocolate frosting by beating the butter until creamy, then gradually add powdered sugar and cocoa powder, followed by cream, vanilla, and cooled caramel; beat until fluffy.
  9. Assemble the cake by placing one layer on a stand, frosting, adding a drizzle of caramel, then layering the second cake on top and frosting the whole cake.
  10. Finish with a drizzle of caramel and a sprinkle of flaky sea salt.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Use good-quality cocoa powder for the best flavor.
Feel free to make the caramel sauce ahead of time as it needs to cool before use.
Ensure cake layers are completely cool before frosting to prevent melting.
Leftover cake can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.
Tried this recipe?Let us know how it was!