Ferrero Rocher Cake is a luxurious chocolate hazelnut dream, a perfect celebration cake that brings the iconic candy’s magic to life. This recipe is your guide to creating an unforgettable dessert that’s surprisingly achievable for home bakers.
Key Ingredients for Ferrero Rocher Cake:
- For the Chocolate Cake Layers:
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) hot water or hot brewed coffee
- ½ cup (120ml) vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
- For the Hazelnut Chocolate Ganache Filling & Frosting:
- 16 oz (450g) semi-sweet chocolate, finely chopped
- 1 ½ cups (360ml) heavy cream
- 4 tablespoons (57g) unsalted butter, softened
- ½ cup (120g) smooth hazelnut spread (like Nutella)
- 1 tablespoon milk
- For Decoration:
- 12-16 whole Ferrero Rocher chocolates, halved or whole
- ¼ cup (30g) chopped toasted hazelnuts
- Optional: Chocolate shavings, cocoa powder dusting
How to Make Ferrero Rocher Cake:
Get ready for a truly indulgent experience with this Ferrero Rocher Cake recipe. It’s incredibly easy to whip up, boasting a rich, moist chocolate cake base perfectly complemented by a decadent hazelnut chocolate ganache. The creamy, smooth texture and the satisfying crunch from the Ferrero Rocher additions make every bite an absolute delight. This masterpiece can be prepared from start to finish in approximately 2 hours, making it ideal for any special occasion.
Step-by-Step Instructions:
For the Chocolate Cake Layers:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
- Add Hot Liquid: Gradually pour in the hot water or hot brewed coffee while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moistness.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are entirely cool before frosting.
For the Hazelnut Chocolate Ganache Filling & Frosting:
- Heat the Cream: Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
- Melt the Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
- Whisk the Ganache: Gently whisk the mixture starting from the center and working your way outwards until you have a smooth, glossy ganache.
- Add Butter and Hazelnut Spread: Add the softened butter and smooth hazelnut spread to the ganache. Whisk until everything is fully incorporated and the ganache is smooth and silky. Stir in the tablespoon of milk.
- Cure the Ganache: Let the ganache cool at room temperature until it reaches a spreadable consistency. This can take 1-2 hours. You can speed this up by refrigerating it for shorter periods, stirring every 15 minutes, but be careful not to let it get too hard.
Assembling the Ferrero Rocher Cake:
- Level the Cakes (Optional): If your cake layers have a dome, use a serrated knife to level the tops so they are flat.
- First Layer of Frosting: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the hazelnut chocolate ganache over the top, about ½ to ¾ inch thick.
- Add Filling Elements: Scatter some chopped toasted hazelnuts and a few halved Ferrero Rocher chocolates over the ganache on the first layer.
- Second Layer: Carefully place the second cake layer on top.
- Crumb Coat: Apply a thin layer of ganache all over the cake to create a crumb coat. This seals in any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
- Final Frosting: Apply the remaining ganache generously to the top and sides of the cake, smoothing it with an offset spatula.
- Decorate: Arrange the halved or whole Ferrero Rocher chocolates artfully on top of the cake. Sprinkle with chopped toasted hazelnuts and any other desired decorations like chocolate shavings or a dusting of cocoa powder.
Why You’ll Love This Ferrero Rocher Cake:
Prepare to fall head over heels for this Ferrero Rocher Cake, a chocolate lover’s fantasy come true! Its crowning glory is the intensely rich, moist chocolate cake layers, perfectly harmonized with a luscious, velvety hazelnut chocolate ganache that truly embodies the essence of the famed confection. Not only does this homemade Ferrero Rocher Cake deliver gourmet taste without the gourmet price tag, but it also offers all the celebratory flair you desire, making it a standout dessert for any occasion.
Unlike a simple chocolate cake, this creation infuses the unmistakable nutty, chocolatey goodness of Ferrero Rocher throughout, creating layers of flavor and texture that are utterly irresistible. The decadent ganache, paired with the satisfying crunch of whole and chopped Ferrero Rochers, creates a sensory experience that rivals any bakery-bought treat. So, why wait for a special occasion to indulge? Treat yourself and your loved ones to this magnificent Ferrero Rocher Cake – you won’t regret it!
Storing and Reheating Tips:
To keep your delightful Ferrero Rocher Cake fresh, it’s best to store it in an airtight container at room temperature for up to 2 days if the frosting is ganache-based and not overly sensitive to heat. For longer storage, or if the weather is warm, refrigerate the cake. If refrigerating, ensure it’s in an airtight container to prevent it from drying out. It will stay fresh in the refrigerator for up to 5 days.
When you’re ready to enjoy a slice after refrigeration, it’s highly recommended to let the cake sit at room temperature for about 30-60 minutes before serving. This allows the ganache to soften and the cake to reach its optimal texture and flavor. Freezing individual slices is also an option: wrap them tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag for up to 1-2 months. Thaw overnight in the refrigerator before bringing to room temperature.
Final Thoughts:
This Ferrero Rocher Cake is more than just a dessert; it’s an experience of pure chocolate and hazelnut bliss that’s surprisingly within your reach. We encourage you to gather your ingredients and bring this stunning confection to life in your own kitchen – happy baking!
Ferrero Rocher Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil or other neutral oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
- Gradually pour in the hot water or hot brewed coffee while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moistness.1 cup hot water or hot brewed coffee
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are entirely cool before frosting.
- Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.16 oz semi-sweet chocolate, 1.5 cups heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
- Gently whisk the mixture starting from the center and working your way outwards until you have a smooth, glossy ganache.
- Add the softened butter and smooth hazelnut spread to the ganache. Whisk until everything is fully incorporated and the ganache is smooth and silky. Stir in the tablespoon of milk.4 tablespoons unsalted butter, 0.5 cup smooth hazelnut spread, 1 tablespoon milk
- Let the ganache cool at room temperature until it reaches a spreadable consistency. This can take 1-2 hours. You can speed this up by refrigerating it for shorter periods, stirring every 15 minutes, but be careful not to let it get too hard.
- If your cake layers have a dome, use a serrated knife to level the tops so they are flat.
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the hazelnut chocolate ganache over the top, about ½ to ¾ inch thick.
- Scatter some chopped toasted hazelnuts and a few halved Ferrero Rocher chocolates over the ganache on the first layer.12-16 whole Ferrero Rocher chocolates, 0.25 cup chopped toasted hazelnuts
- Carefully place the second cake layer on top.
- Apply a thin layer of ganache all over the cake to create a crumb coat. This seals in any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
- Apply the remaining ganache generously to the top and sides of the cake, smoothing it with an offset spatula.
- Arrange the halved or whole Ferrero Rocher chocolates artfully on top of the cake. Sprinkle with chopped toasted hazelnuts and any other desired decorations like chocolate shavings or a dusting of cocoa powder.12-16 whole Ferrero Rocher chocolates, 0.25 cup chopped toasted hazelnuts, Optional: Chocolate shavings, cocoa powder dusting