Ferrero Rocher Cake
This Ferrero Rocher Cake is a delightfully rich and moist chocolate and hazelnut cake, filled with chocolate and covered in a chocolate glaze.
There are a couple things that made this cake a show stopping dessert, which I’ll go into depth below. But the glossy chocolate sauce which I use as a glaze is one of my favorite visual elements of this cake!
Table of Contents
What makes this Ferrero Rocher Cake amazing?
Visually, this cake is stunning, that gloss! It’s so gorgeous, but let’s go into some of the other things that make this cake so amazing!
- Chocolate cake – this cake is ultra-moist and chocolatey. It’s not overly sweet, perfectly soft, but not too crumbly and it’s the perfect chocolate hit!
- Chocolate ganache – this is an easy chocolate frosting that is perfectly light, rich in chocolate flavor and can be used for pretty much any dessert!
- Hazelnuts – there’s an abundance of hazelnuts in this cake, and that’s because the candy that this is inspired by is a celebration of chocolate and hazelnuts. More on how to skin and toast the hazelnuts in the notes section of the recipe carb at the bottom of this page.
- Chocolate Glaze – I absolutely love my one-bowl chocolate sauce recipe. It’s glossy, easy to make and can be used in so many ways.
Ingredients You Need To Make Ferrero Rocher Cake
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Flour -I used all purpose flour.
- Sugar – I used caster sugar, also known as superfine sugar. You can use granulated sugar in it’s place.
- Cocoa powder – I used unsweetened cocoa powder.
- Baking powder and bicarb soda – these ingredients help the cake rise. Become light and fluffy.
- Salt – I used fine salt.
- Hazelnuts – this recipes uses a fair bit of hazelnuts. You will need hazelnuts with no skin on them and they need to be toasted. Either buy the ones with no skin or bake them and then rub the skin off. To toast them, bake them until evenly golden brown in the oven on 150C / 300F, or toast them on a skillet on medium heat. For the chopped hazelnuts, chop using a knife. For the crushed hazelnuts, chop a little finer.
- Eggs – I used large eggs.
- Milk – I used cow’s milk but plant based milk will also work.
- Vegetable oil – sunflower oil will also work.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Butter – I used unsalted butter. Make sure your melted butter is slightly cooled before using.
- Boiling water – the boiling water in this recipe makes this cake even more moist and helps elevate the chocolate flavor in the cake.
- Chocolate ganache – this is an easy chocolate ganache recipe that can be made in advance! Grab the recipe here!
- Chocolate sauce – Make this about 30 minutes before pouring on the cake to give it time to cool to a lukewarm temperature before pouring. Grab the recipe here!
- Nutella – add this to a piping bag and pipe it in between each layer. I forgot to show doing this in the video.
- Ferrero Rocher’s – these are a delicious chocolate hazelnut candy.
How to make the Ferrero Rocher Cake!
For a more comprehensive outline of the steps involved in this recipe, check out the recipe card below. But here’s a visual step by step!
- Combine dry ingredients.
- Combine wet ingredients.
- Combine both together.
- Add boiling water and mix.
- Add to cake tins and bake.
- Trim in half.
- Add to cake board and add ganache on top of first layer and spread.
- Sprinkle hazelnuts.
- Continue layering.
- Cover in ganache.
- Cover in chopped hazelnuts and chill.
- Cover in chocolate sauce.
- Add hazelnuts around bottom.
- Add Ferrero Rocher’s on top to finish.
Tips and Tricks For Recipe Success!
- Make the Chocolate Ganache before the cake to allow it to set before using. You can make it up to three days before!
- Make sure you allow the butter to cool slightly before adding to the cake batter.
- Make sure you chill the cake for a couple hours before pouring the slightly warm ganache on top. This will stop the warm sauce from melting the ganache.
Frequently Asked Questions about this Ferrero Rocher Cake
What does it taste like?
Rich, moist chocolate cake with silky smooth chocolate ganache and a glossy chocolate glaze. All packed with toasted hazelnuts.
How do I store this?
In an airtight container, in the fridge for up to 3 – 4 days.
How do I skin the hazelnuts?
For this recipe you’ll need skinless hazelnuts. If you cannot find store bought hazelnuts, you can skin them by placing them on a baking tray and baking them on 160C / 325F for 20 minutes. Once baked, take out of the oven, and pour into a clean tea towel. Bunch up the towel, encasing the hazelnuts inside and rub the heel of your hand on top. This will help the already loose and oily hazelnut skin to rub on the towel and against the other hazelnuts in the towel. Undo the towel and pick out the skinned hazelnuts. Continue this process until all the hazelnuts are skinned. Some hazelnut skins are stubborn and won’t come off. They’re ok to use.
How do I skin the hazelnuts?
To toast the hazelnuts, simply place them on a baking tray and bake for 20 minutes on 160C / 325F or until golden in color. Keep an eye on them because they can burn easily. Alternatively, you can place them in a deep skillet and toast them on medium high heat until golden. Again, don’t take your eyes off them or they will burn!
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Ferrero Rocher Cake
- 2 1/2 cups (400 g) all-purpose flour
- 2 1/2 cups (560 g) caster sugar
- 1 cup (100 g) cocoa powder
- 3 tsp baking powder
- 3 tsp bicarb soda
- 1 1/2 tsp salt
- 1 cup (120 g) hazelnuts, crushed (see notes)
- 3 large eggs
- 1 1/3 cups (330 ml) cups milk
- 1/2 cup (125 ml) vegetable oil
- 2 tsp vanilla extract
- 1/2 cup (125 ml) unsalted butter melted
- 250 ml (250 ml) boiling water
Learn How To Make it! [VIDEO]
- Preheat a fan forced oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
- To a large mixing bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda, salt and crushed hazelnuts. Use a whisk to combine.
- To a separate bowl add the eggs, milk, oil, vanilla extract and melted butter and whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk until no dry ingredients are showing. The mixture will look lumpy. Add the boiling water and slowly mix until smooth. Take care not to over mix.
- Divide the batter evenly amongst the three cake tins. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.
- You’ll need to make the ganache before you begin baking the cake to allow time for it to set. It’s important for it to set at room temperature.
Let’s put it together!
- Once baked and cooled, use a serrate knife or cake leveler to trim each cake in half, leaving you with six cake slices.
- Place the first layer of cake on a serving plate or cake board. Add a scoop (5-6 tbsp) of ganache and spread evenly. This will only be a thin layer of ganache. Add too much and you end up with an over sweet and super tall cake. Sprinkle with a couple tablespoons of chopped hazelnuts and pipe some Nutella (not shown in the video). Add the next layer and press down firmly. Repeat this until all six layers are on.
- Spread a thin layer of ganache around the cake getting it as evenly straight around the edges and top as you can. This is easily achieved using a cake turn table and an offset spatula.
- Add chopped hazelnuts around the sides. Place in the fridge to chill for 2-3 hours. This will prevent the ganache from melting when you pour the glaze on top.
- Make sure the ganache is not hot when pouring on the cake otherwise it will melt the ganache on the cake. Warm is ok.
- Place the chilled cake on top of a wire rack and pour the slightly cooled chocolate glaze on top until the entire cake is covered. Finish by placing the Ferrero Rocher’s (some sliced in half) on top and some more chopped hazelnuts. Allow to set at room temperature. Slice and serve.