This decadent Ferrero Rocher Cake consists of layers of chocolate cake, hazelnut-filled chocolate ganache and Nutella cream cheese frosting.
The perfect celebration cake for any occasion! And certainly one for Chocolate Lovers!
This cake was inspired by Ferrero Rocher Chocolate. Which is best described as a hazelnut enveloped in Nutella, packaged inside a wafer, and rolled in milk chocolate and chopped hazelnuts.
This particular cake is kind of a mash-up of my chocolate tray bake and my Nutella Cupcakes. With the addition of roasted hazelnuts and decorated with a whole box of Ferrero Rocher choccies.
For all those Ferrero Rocher lovers...this would make a perfect birthday cake.
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Why You Will Love This Ferrero Rocher Cake
- It's fairly easy to make and put together!
- It's full of that hazelnut and chocolate flavour that Ferrero Rocher is known for.
- The layer is filled with hazelnuts, and Nutella and the entire cake is coated in a delicious milk chocolate ganache.
- You can make a 2-layer or 4-layer celebration cake.
- This recipe can be used to make a Ferrero Rocher Tray Bake or Ferrero Rocher Cupcakes.
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Chocolate Cake Ingredients
- Cocoa powder: Dutch-processed cocoa powder.
- All-purpose, plain, or standard grade.
- Butter to add richness and moisture.
- Milk - whole or full-fat milk is recommended, however, I have made this cake successfully with both 2% (light or low fat) and skim milk (trim milk).
- Granulated coffee or espresso powder
- Baking Powder
- Eggs to give lift and bind the cake together.
- Vanilla extract to add depth to the flavour.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Frosting and Filling Ingredients
- Nutella or hazelnut chocolate spread for the icing or frosting.
- Cream cheese (always the block of cream cheese) and butter for the frosting.
- Icing sugar and cocoa powder to sweeten and flavour the frosting.
- Milk or dark chocolate for the ganache.
- Cream.
- Roasted hazelnuts for the cake filling.
- Ferrero Rocher for decoration (I used the box with 16 Ferrero Rochers).
Room Temperature Ingredients
Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.
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 tins, 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.
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 - 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 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.
Step 7 - 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.
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 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 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 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 leveller 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 centre.
Step 5 - Pipe a border of frosting around the bottom layer of the cake. And 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 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.
Step 10 - 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.
Step 11 - Decorate the top of the cake with whole, and chopped Ferrero Rocher chocolates. Slice, serve and enjoy.
Making a Ferrero Rocher Tray Bake
This recipe can easily be used to make a tray bake. Begin the recipe by greasing and lining a 9"x13" (23cm x 33cm) rectangular cake tin.
Follow the instructions to make the cake batter, then pour the sponge batter into the prepared baking tin. Smooth to the edges. Bake for 25 to 30 minutes or until a cake tester comes out clean from the centre of the cake. Cool in the tin for 10 minutes before turning out onto a cooling rack to completely cool.
Decorating the Tray Bake
Step 1 - Using a wired cake leveller, divide the tray bake into two even layers. Carefully lift off the top layer using a large spatula or cake board to set the top layer aside. This is much easier to do on a cold cake that has been in the fridge for a few hours. Do not even attempt on a slightly warm cake, it will fall apart.
Step 2 - Place about a third of the frosting on the bottom layer and smooth to the edges. Using a piping tip, pipe a border around the edge of the bottom layer.
Step 3 - Fill in the centre with the chocolate ganache.
Step 4 - Carefully place the top layer over the ganache-filled centre. And press down gently.
Step 5 - Frost/Ice the top of the cake with about another third of the frosting, smoothing it out. You can also cover the sides of the cake with the last bit of frosting. Decorate with whole or chopped Ferrero Rocher chocolate.
Step 6 - Place the cake in the fridge for about an hour to set the frosting up a bit.
Making Ferrero Rocher Cupcakes
To make Ferrero Rocher Cupcakes...follow the recipe for the Nutella cupcakes, and decorate each cupcake with a Ferrero Rocher chocolate.
Pro Tips for this Recipe
- 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.
Ovens
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Bakeware
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
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. Individual slices can be frozen for up to 3 months. 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
Ferrero Rocher Cake
Equipment
- piping bag and tip
Ingredients
- 250 grams plain flour (all-purpose, standard grade)
- 4 teaspoons baking powder
- ½ teaspoon 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 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.
Video
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.
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