This easy Ferrero Rocher cake consists of layers of chocolate cake filled with a hazelnut-filled chocolate ganache and enrobed in a Nutella cream cheese frosting.
This decadent cake is perfect for chocolate lovers or lovers of Ferrero Rocher candies. This layered chocolate cake is perfect for any special occasion or celebration.
This Ferrero Rocher cake recipe began with a mashup of my go-to chocolate cake recipe and my Nutella cupcakes.
I wanted an easy chocolate cake that I could fill a milk chocolate ganache and hazelnuts, and to enrobe the moist chocolate cake layers with a Nutella frosting. Then decided to decorate the top of the cake with Ferrero rocher candy.
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Unsweetened cocoa powder to flavor the cake and the Nutella cream cheese frosting.
- Plain, all-purpose flour, or standard-grade flour.
- Butter (I used a European-style New Zealand butter with 82% butterfat) adds flavor, softness, and moisture to the chocolate cake. And assists in the flavor and texture of the cream cheese frosting.
- Milk - I prefer to use whole or full-fat milk, however, a lower fat percentage will work just fine.
- Eggs - I use size 6 eggs, which are the same as an Australian/South African large or a US/European medium-sized egg.
- Vanilla extract enhances the flavors of the other ingredients in the recipe.
- Espresso powder/instant coffee granules enhance the flavor of the cocoa powder
- Baking powder gives this cake lift, to test if it is fresh, place a quarter teaspoon into a small bowl (heat-proof) or mug, pour boiled water over the baking powder, if it fizzles, then it is fresh enough for baking.
- Salt - an essential to baked goods, I use table salt. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
- Nutella or a chocolate hazelnut spread for the icing or frosting of the cake. I have successfully used "cheaper" brands such as Pam's.
- Cream cheese - I always use Philadelphia block cream cheese in baking, and for making frosting or icings.
- Icing sugar/powdered sugar/confectioner's sugar for the Nutella cream cheese frosting.
- Milk chocolate for the ganache filling, I used Whittaker's milk chocolate (33%), however, you can always use a darker chocolate should you wish.
- Whole hazelnuts which I then roast and chopped for chocolate filling.
- Heavy cream or whipping cream for the chocolate ganache.
- Fererro Rocher candies to decorate the cake.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make a Ferrero Rocher Cake
Making the Cake
NOTE - This cake batter makes two 8-inch (20cm) round cakes about 3.5cm tall. For my photos, I split the cakes into two each.
NOTE - If weighing out the cake batter between the cake pans, each cake tin will take approximately 540 grams of cake batter.
Step 1 - Preheat the oven the 170°C/340F. Grease and line 2 x 8" (20cm) round cake tins with baking paper or parchment paper.
Step 2 - Toss the vanilla extract and granulated instant coffee or espresso powder into the milk. The coffee will dissolve into the milk, making it easier to mix in with the rest of the ingredients.
Step 3 - In a large bowl, whisk together the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool while moving on to the next step.
Step 4 - In a large mixing bowl beat the eggs and sugar until light and fluffy and have doubled in volume. About 3-5 minutes using an electric hand mixer/stand mixer.
Step 5 - Pour the melted butter slowly down the side of the bowl with the mixer running. Mix until well combined. Similarly, add in the milk and mix through.
Step 6 - Sieve the cocoa powder over the wet ingredients. Add in half the flour and whisk together until just combined. Add in the rest of the flour and mix until just combined.
Pour the batter into the prepared baking pans. Smooth the batter to the edges. Bake for 30 to 40 minutes or until a cake tester comes out clean from the center of the cake. Cool in the baking pans for 10 minutes before turning out onto a cooling rack to completely cool.
Making the Nutella Cream Cheese Icing/Frosting
Step 1 - Allow the butter and cream cheese to come to room temperature.
Step 2 - Using a stand mixer or electric hand mixer cream the cream cheese and butter together until light, fluffy and well combined. This will take about 5 minutes.
Step 3 - Add in the Nutella and beat until well combined and smooth.
Step 4 - Sieve in the icing sugar (powdered sugar) and cocoa powder. Mix on a low speed until combined then crank up the speed and beat for 3 to 5 minutes. If the mixture feels too stiff, add 1 to 3 tablespoons of milk and combine to a piping consistency. If the mixture feels too soft, add 2 to 5 tablespoons of icing sugar and combine to a piping consistency.
Roasting the Hazelnuts
Step 1 - Preheat the oven to 180°C/355F.
Step 2 - Place the whole hazelnuts on a baking sheet and roast for 8 to 10 minutes.
Step 3 - Pour the hazelnuts into a clean tea towel and rub the hazelnuts together to loosen and remove the skins.
Step 4 - Remove the skins and roughly chop the hazelnuts. Set aside.
Making the Chocolate Ganache
Step 1 - Heat up the heavy cream either over medium heat in a small saucepan or in a heatproof bowl in the microwave.
Step 2 - Once the cream is hot and bubbling around the edges, toss in the blocks of chocolate. Allow the mixture to sit for 5 minutes, then whisk the mixture together until the ganache is smooth and creamy.
Step 3 - Allow the ganache to cool to room temperature. Stirring every 10-15 minutes to see how much the ganache has set. When the ganache is cool yet still pourable, stir through the hazelnuts.
Assemble the Cake
NOTE - This cake can be assembled as a two-layer or 4 layer cake. This decision is 100% up to you! If making a 2-layer cake, half the amount of ganache and roasted hazelnuts.
Step 1 - Once the cakes are completely cooled. Level off the cakes using a wired cake leveler or a serrated bread knife.
Step 2 - If making a 4-layer cake, cut each cake layer into two thinner cake layers. Set aside.
Step 3 - Divide the frosting into thirds. The final third will be used for the final layer of frosting (set this aside). Fill a piping bag with a large tip with a third of the frosting.
Step 4 - Place about a teaspoon of frosting in the middle of the plate. Place the first layer of cake in the center.
Step 5 - Pipe a border of frosting around the bottom layer of the cake. Fill the inside with a third of the chocolate ganache.
Step 6 - Place the second layer of cake on top of the biscuits, and press down gently.
Step 7 - Repeat for the next two layers topping up the piping bag if needed. Place the last layer on top and press down gently.
Step 8 - Fill in any gaps between the layers of cake with any frosting left in the bag. Then cover the outside of the cake (top and sides) with the frosting, smoothing it on with a palette knife or offset spatula. This is known as the crumb coating. Then place the entire cake into the fridge and allow the frosting to set up.
Step 10 - Once the frosting has set, smooth the last third of the frosting over the top and sides of the cake. Swirling the frosting on the top of the cake for rustic vibes.
Step 11 - Decorate the top of the cake with whole, and/or chopped Ferrero Rocher chocolates. Slice, serve, and enjoy.
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Pro Tips for this Recipe
- Use room temperature ingredients. This means taking ingredients out of the fridge 30 to 60 minutes before making the cake batter or frosting.
- Weigh the ingredients using a kitchen scale for the most accurate baking.
- Use an oven thermometer to ensure your oven dial is correct.
- Bake the cake the day before decorating and store covered in the fridge to make levelling, slicing and decorating a breeze!
- This recipe makes two 8" cakes about 3.5cm tall, which results in about 540 grams of batter in each tin.
Baking Flat Cakes
To ensure you get layers or a sheet cake as flat as possible, check the following:
- The oven temperature. An oven that is too hot will result in domed cakes. Use an oven thermometer to make sure your oven is at the right temperature.
- Grease the sides of the cake tin. This allows the batter to rise up the sides without gripping the sides.
- Use baking strips! Use damp cake pan baking strips to keep the sides of the cake tin cooler during the baking. This allows the side to rise at a similar rate to the centre of the cake. Alternatively (the method I use) is to fold a piece of foil 4-to 5 times to create a strip (shiny side out) and wrap it around the outside of the tin. This is especially important for darker cake tins.
- Trimming the cakes is the last step in making flat layers. This can be done with a large serrated knife or wired cake leveller.
NOTE - the cake tins I used to bake this cake are rather dark, so I did wrap the tin in foil so that I would have a fairly even cake. I similarly wrap my rectangular cake tin for tray bakes as well to ensure a nice even bake.
Storage and Freezing
This cake can be stored in the fridge for up to a week in an airtight container. Individual slices can be frozen for up to 3 months either in an airtight container or wrapped in cling film or plastic wrap and then foil. Defrost frozen slices in the fridge overnight and allow to come to temp before serving.
Ferrero Rocher Cake FAQ
Yes, leftovers can be frozen in an airtight container for up to 2 months. Allow the cake to defrost in the fridge and come to room temperature for 30 minutes before serving.
Yes. Make the cake layers the day before decorating, and store them wrapped in the fridge before assembling the cake. Decorate the cake the day before the event. Store the cake in the fridge.
Yes. See my notes for the tray bake and cupcakes above.
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Recipe Card
Ferrero Rocher Cake
Equipment
- Stand Mixer
- Electric hand mixer
- 2 8 Inch Round (20cm) Cake Pan
- piping bag and tip
Ingredients
- 250 grams plain flour (all-purpose, standard grade)
- 4 teaspoons baking powder
- ½ teaspoon table salt
- 250 grams milk
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee (espresso powder)
- 3 eggs (medium/large/size 6)
- 300 grams white granulated sugar (caster/granulated)
- 125 grams butter (melted)
- 50 grams unsweetened cocoa powder (Dutch-processed)
Nutella Cream Cheese Frosting
- 227 grams cream cheese
- 113 grams butter
- 200 grams Nutella
- 350 grams icing sugar (powdered or confectioners sugar)
- 30 grams unsweetened cocoa powder (Dutch-processed)
Chocolate Ganache Filling
- 1 cup hazelnuts
- 185 grams cream (heavy/whipping)
- 185 grams chocolate (milk/dark or a mix)
Instructions
Chocolate Cake
- Preheat the oven the 170°C/340F. Grease and line 2 x 8" (20cm) round cake tins.
- Toss the vanilla extract and granulated instant coffee or espresso powder into the milk. The coffee will dissolve into the milk, making it easier to mix in with the rest of the ingredients.250 grams milk, 2 teaspoons vanilla extract, 2 teaspoons instant coffee
- Whisk together the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool while moving on to the next step.250 grams plain flour, 4 teaspoons baking powder, ½ teaspoon table salt
- In a large mixing bowl beat the eggs and sugar until light and fluffy and have doubled in volume. About 3-5 minutes using an electric hand mixer/stand mixer.3 eggs, 300 grams white granulated sugar
- Pour the melted butter slowly down the side of the bowl with the mixer running. Mix until well combined. Similarly, add in the milk and mix through.125 grams butter
- Sieve the cocoa powder over the egg mixture. Add in half the flour and whisk together until just combined. Add in the rest of the flour and mix until just combined.50 grams unsweetened cocoa powder
- Pour the batter into the prepared baking tins. Smooth to the edges. Bake for 30 to 40 minutes or until a cake tester comes out clean from the centre of the cake. Cool in the tins for 10 minutes before turning out onto a cooling rack to completely cool.
Nutella Cream Cheese Frosting
- Allow the butter and cream cheese to come to room temperature.113 grams butter, 227 grams cream cheese
- Using a stand mixer or electric hand mixer cream the cream cheese and butter together until light, fluffy and well combined. This will take about 5 minutes.
- Add in the Nutella and beat until well combined and smooth.200 grams Nutella
- Sieve in the icing sugar and cocoa powder. Mix on a low speed until combined then crank up the speed and beat for 3 to 5 minutes. If the mixture feels too stiff, add 1 to 3 tablespoons of milk and combine to a piping consistency. If the mixture feels too soft, add 2 to 5 tablespoons of icing sugar and combine to a piping consistency.30 grams unsweetened cocoa powder, 350 grams icing sugar
Roasting the Hazelnuts
- Preheat the oven to 180°C/355F.1 cup hazelnuts
- Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes.
- Pour the hazelnuts into a clean tea towel and rub the hazelnuts together to loosen and remove the skins.
- Remove the skins and roughly chop the hazelnuts. Set aside.
Making the Chocolate Ganache
- Heat up the cream either over medium heat in a small saucepan or in a heatproof bowl in the microwave.185 grams cream
- Once the cream is hot and bubbling around the edges, toss in the blocks of chocolate. Allow the mixture to sit for 5 minutes, then whisk the mixture together until the ganache is smooth and creamy.185 grams chocolate
- Allow the ganache to cool to room temperature. Stirring every 10-15 minutes to see how much the ganache has set. When the ganache is cool yet still pourable, stir through the hazelnuts.
Assemble the Cake
- Once the cakes are completely cooled. Level off the cakes using a wired cake leveller or a serrated bread knife.
- If making a 4-layer cake, cut each cake layer into two thinner cake layers. Set aside.
- Divide the frosting into thirds. The final third will be used for the final layer of frosting (set this aside). Fill a piping bag with a large tip with a third of the frosting.
- Place about a teaspoon of frosting in the middle of the plate. Place the first layer of cake in the centre.
- Pipe a border of frosting around the bottom layer of the cake. And fill the inside with a third of the chocolate ganache.
- Place the second layer of cake on top of the biscuits, and press down gently.
- Repeat for the next two layers topping up the piping bag if needed. Place the last layer on top and press down gently.
- Fill any gaps between the layers with any frosting left in the bag. Cover the sides and tops with frosting and smooth it out. Place the cake in the fridge and allow it to set.
- Once the frosting has set, smooth over the last of the frosting over the top and sides of the cake. Swirling the top of the cake to give it rustic vibes.
- Decorate the top of the cake with whole, and chopped Ferrero Rocher chocolates. Slice, serve and enjoy.
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
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