Ferrero Rocher Cake: the decadent dessert recipe inspired by the popular chocolate treats

Who doesn’t love the combination of chocolate and hazelnuts? Well, we do! And if you are also a fan, you will love this Ferrero Rocher cake recipe!

Chocolate cake layers are filled with a rich, Nutella frosting and covered with Ferrero chocolates. Ferrero Rocher chocolates are sweet treats made from chocolate and hazelnut, produced by the Italian company called Ferrero. And it fits perfectly in this chocolatey Nutella cake.

This Easy Ferrero Rocher Cake is perfect for a birthday—a moist cake and a smooth creamy filling. Topped with crunchy Ferrero Rocher chocolates, it’s perfection in each bite! You’ll definitely want to make this cake for your next special event.

Ferrero Rocher Cake Ingredients

Chocolate – use high-quality baking chocolate.

Eggs – use large eggs that are at room temperature.

Sugar – use powdered sugar.

Milk – use full-fat milk for best results.

Flour – use all-purpose flour, not cake flour.

Cocoa powder – use natural, unsweetened cocoa powder.

Hazelnut cream – use Nutella for best results.

Mascarpone – use a high-quality brand.

How To Make Ferrero Rocher Cake

Making the Ferrero Rocher cake is easier than you may think.

Making The Cocoa Sponge Cake

Start by melting the chocolate in a bowl over a saucepan of hot water and stir through the milk and oil. Then add in the eggs (reserve the egg whites, you will use them later). Add the flour and cocoa powder to the chocolate and egg yolks, and combine to form a thick mixture. Add a bit of milk, stir again, and set aside.

Now prepare the egg whites, by whisking them until stiff peaks form. Once you incorporated 65g of the sugar into this mixture, you can fold it into the chocolate mixture. Pour the batter into a parchment-lined cake tin and bake. Allow to cool before removing the parchment.

Making The Nutella Frosting

For the Nutella frosting, use an electric whisk to combine 300g mascarpone and 150g hazelnut cream (Nutella) into a creamy mixture. Add 100ml cream and whisk again until smooth.

Assembling Ferrero Rocher Cake

Use a serrated knife to slice the cooled cake into two pieces. Spread Nutella frosting in-between cake layers to assemble.

Decorating Ferrero Rocher Cake

Spread the Nutella frosting onto the cake, and sprinkle the walnuts over the surface. Once covered, leave the cake to cool in the fridge for 1 hour. To decorate, pipe on swirls and add 4 Ferrero rocher chocolates.

Tips For Making Easy Ferrero Rocher Cake

You might be tempted to increase the hazelnut flavor by using hazelnut flour instead of all-purpose flour, but it won’t work as the hazelnut flour will make the cake too tender. You can use hazelnut flour as a decoration. Simply sprinkle the frosted cake with hazelnut flour.

To prevent the cake from sticking to the pan, make sure to grease it well with butter or oil, and line with parchment paper.

If the frosting is too runny, it could be that the ingredients are too warm.

If the cake is too dry, it’s possibly overbaked. Stick to the cooking times, and don’t be tempted to increase the oven temperature.

How To Store Ferrero Rocher Cake

Store leftovers in the fridge for up to 3 days. If making the cake ahead of time, place it in the fridge until you’re ready to serve it.

More Recipes You'll Like

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Ferrero Rocher Brownies

Nutella Magic Sandwich Cake

Instructions

Melt the chocolate in a bowl over a saucepan of hot water and stir through the milk and oil.

Once combined, remove from the heat and mix in 1 egg, followed by 3 egg yolks, reserve egg whites for later.

Add the flour, and cocoa powder and combine to form a thick mixture.

Add 20 ml of milk, stir again and put to one side. In another bowl, add 3 egg whites and use an electric mixer to whip up the egg whites. Add 65g of sugar and continue whisking until thick and foamy.

Add the mixture to the chocolate mixture and stir to combine.

Pour the combined mixture into a parchment-lined 16cm tin and place in an oven at 150°C for 60 minutes. Allow the cake to cool and remove the parchment.

For the hazelnut cream, use an electric whisk to combine 300g mascarpone and 150g hazelnut into a creamy mixture. Add 100ml cream and whisk again. For the cocoa bath, whisk together by hand 50g water with 3g cocoa powder and 10g sugar.

Slice the cooled cake into two pieces and brush the cocoa liquid onto the surface of the cake.

Thickly spread the hazelnut cream mixture onto the cake, and sprinkle the walnuts over the surface. Add the lid and cover the entire cake in hazelnut cream. Once covered, leave the cake to cool in the fridge for 1 hour.

To decorate, pipe on swirls and add 4 Ferrero Rocher chocolates.

Cut into slices and serve!

Notes

You can also use this recipe to make cupcakes. Pour the batter into a greased muffin pan and reduce the baking time. Frost with Nutella cream.