Ferrero Rocher Cake

Today, I’m excited to share a show-stopping Chocolate Hazelnut Cake inspired by the delicious Ferrero Rocher chocolates. This cake is everything you love about Ferrero Rocher packed into a rich, moist toasted hazelnut and chocolate cake. Each layer is filled with silky chocolate ganache, covered in crunchy toasted hazelnuts and draped in my glossy one-bowl chocolate sauce.

Hey team! It’s no secret that I love a MOIST chocolate dessert and if it has hazelnuts, even better! My Chocolate Hazelnut Thumbprint Cookies, Hungarian Chocolate And Hazelnut Cake and myChocolate Hazelnut Babka Buns are personal favorites!

Beneath that one-bowl glossy chocolate sauce is a soft and moist chocolate sponge which I’ve packed with toasted hazelnuts. It’s layered between my silky-smooth chocolate ganache. So each bite has this rich, chocolate and hazelnut hit. Then, to literally top it all off, I’ve added Ferrero Rochers on top, giving everyone a hint of the decadent experience that’s about to happen to them!

By now you’ve probably gathered that this isn’t your basic cake. I have a variety of cakes in my home made recipe cakes collection to suit all levels of bakers. If you’re after an easy chocolate cake try my Chocolate Fudge Cake. This Ferrero Rocher Cake has got a lot going on. Even though this cake has many elements, it’s not difficult to make. You can totally make the ganache and sauce well ahead of time—like, even a week early. And those hazelnuts? Just toast and crush them whenever you’ve got a few minutes to spare.

Basically, it’s a baking project, but a delicious one! I mean just look at the photos! It’s a dessert so tempting you’ll want to reach through the screen. Luckily, today I’ll take you through each step to make it at home so you don’t have to imagine what it tastes like.

By the way, this recipe was originally a 6 layered cake, I’ve re-photographed it and edited the recipe to also include how to make a smaller 4 layered cake in the recipe card at the bottom of the post.

All About Skinning And Toasting The Hazelnuts

Toasting hazelnuts is super easy and it totally transforms their flavour. Just pop them in the oven, and watch them turn perfectly golden. Trust me, it’s worth that little extra step for the amazing crunch and aroma they bring to the cake!

How to easily skin hazelnuts at home

For this recipe you’ll need skinless hazelnuts that are toasted. If you can’t find them pre-skinned, you can easily remove the skins at home. Here’s how!

1. Preheat your oven to 160C / 325F.
2. Spread the hazelnuts in a single layer on a baking tray.
3. Bake the hazelnuts for 20 minutes or until the skins begin to loosen and open up.
4. Remove the hazelnuts from the oven and immediately wrap them in a clean tea towel.
5. Use the heel of your hand to rub the hazelnuts inside the towel. This will help loosen the skins even more.
6. Open the towel and separate the hazelnuts from their skins. Continue doing this to remove any skins that might still be on. You won’t get every single hazelnut skin off, and some may have partial skins on them that won’t come off which is totally fine.

How to toast your hazelnuts

Simply lay out in a single layer on a baking tray and bake for 15-20 minutes or until golden. Allow to cool completely.

You can chop up the hazelnuts by hand or pop them into a food processor and pulse until they’re chopped.

There’s so much chocolate in this recipe

Visually, this Chocolate Hazelnut Cake is stunning, that glossy chocolate sauce just makes it! Let’s dig into all the chocolate packed into this cake.

• Dutch processed cocoa powder – Ever wonder why this cake tastes so amazingly chocolatey? It’s all thanks to Dutch processed cocoa powder. It’s my secret for that deep, rich chocolate kick! Boiling water is added to the cake batter right at the end to dissolve the cocoa powder which helps intensify the chocolate flavor. It also makes the cake super moist!
• Chocolate ganache – My silky chocolate ganache is used between the cake layers. It’s fudgy in texture and makes the cake luscious and rich.
• Chocolate sauce – I absolutely love my one-bowl chocolate sauce recipe. It’s glossy, easy to make and can be used in so many ways.
• Chocolate hazelnut spread – I used Nutella, but you can use any chocolate hazelnut spread you like. It adds more chocolate hazelnut flavor.
• Ferrero Rochers on top – They’re little chocolate hazelnut chocolates that have a toasted hazelnut in the center.

How to make the Ferrero Rocher Cake!

I’ve tweaked the recipe card at the bottom to show you how to make either a 4-layer or a 6-layer cake—your call!

• 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 to the dry and mix to combine until no dry ingredients are showing.
• The last step is adding the boiling water and giving it a good stir. Not only does it crank up the chocolatey goodness, but it also makes the cake super moist. Like magic!

• If you’re making the 4-layer cake, split the batter between two 8-inch cake tins or three tins for the 6-layer cake. Bake and allow to cool down completely on a cooling rack before using.
• Trim each cake in half. I used a cake leveler but you can use a large serrated knife.

• Add to cake board and add ganache on top of first layer and spread.
• Drizzle with hazelnut spread.

• Then sprinkle hazelnuts.
• Continue layering until all layers are on.

• Cover in ganache and spread around using a spatula. I find using a cake turn table to do this makes it an easy process.
• Cover the sides and top with chopped hazelnuts then chill in the fridge. This will stop the ganache from melting when you cover it in the slightly warm chocolate sauce.

• Transfer the chilled cake to a cooling rack and place a tray underneath to catch excess chocolate sauce. Drizzle the chocolate sauce on top until covered.
• Add hazelnuts around bottom. Add Ferrero Rochers on top to finish.

Tips and Tricks For Recipe Success!

• Measure out using kitchen scales – Grab your kitchen scales, folks! Trust me, weighing your ingredients instead of measuring by cups makes a big difference. Check out my post on why kitchen scales are a baker’s best friend!
• 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.
• Chill the cake – Don’t forget to chill the cake for a bit before you do the ganache pour. Keeping it cool means no meltdowns—of the ganache or the stress kind!
• Snag those Ferrero Rochers when they’re on sale; otherwise, they can be a bit pricey. But oh, are they worth it for this cake!

How to store this cake.

Pop this cake in an airtight container and it’ll keep in the fridge for up to 3 or 4 days. But between you and me? It’s usually gone within a day. Seriously, good luck having leftovers!

Why is this cake recipe in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

Tried this recipe and loved it? Awesome! Drop me a comment below, rate the recipe, and tell me all about it. Can’t wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!

If you loved this recipe, check these out!

• Chocolate Ganache
• Chocolate Sauce Recipe
• Easy Chocolate Cake
• Passionfruit And Chocolate Cake
• Easy Chocolate Fudge Cake
• Chocolate Cheesecake
• Hungarian Chocolate And Hazelnut Cake (Esterhazy Torte)

Rich and Moist Ferrero Rocher Layer Cake

This homemade Ferrero Rocher Cake is a delightfully rich and moist chocolate and hazelnut cake, filled with chocolate and covered in a chocolate glaze.

Serves 16

4.8 from 27 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 1 hour hr

Cook: 50 minutes mins

Cool: 4 hours hrs

Total: 6 hours hrs

Course: Dessert

Cuisine: American

Calories: 382kcal

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Ingredients

4 Layer Chocolate Cake

• ▢ 265 g all-purpose flour, plain flour
• ▢ 375 g caster sugar, superfine sugar
• ▢ 65 g Dutch processed cocoa powder, see notes
• ▢ 2 tsp baking powder
• ▢ 2 tsp bicarb soda
• ▢ 1 tsp salt
• ▢ 80 g toasted hazelnuts, chopped
• ▢ 2 large eggs, 55g each
• ▢ 220 g milk, full fat, room temperature
• ▢ 80 g vegetable oil
• ▢ 2 tsp vanilla extract
• ▢ 85 g unsalted butter, melted
• ▢ 165 g boiling water

Decorations for 4 Layer Cake

• ▢ 1 batch chocolate ganache
• ▢ 1 batch chocolate sauce
• ▢ 220 g toasted hazelnuts, chopped
• ▢ 185 g Nutella, hazelnut spread
• ▢ 20 Ferrero Rocher’s

6 Layer Chocolate Cake

• ▢ 400 g all-purpose flour, plain flour
• ▢ 560 g caster sugar, superfine sugar
• ▢ 100 g Dutch processed cocoa powder, see notes
• ▢ 3 tsp baking powder
• ▢ 3 tsp bicarb soda
• ▢ 1 1/2 tsp salt
• ▢ 120 g toasted hazelnuts, chopped
• ▢ 3 large eggs, 55g each
• ▢ 330 g milk, full fat, room temperature
• ▢ 120 g vegetable oil
• ▢ 2 tsp vanilla extract
• ▢ 130 g unsalted butter, melted
• ▢ 250 g boiling water

Decorations for 6 Layer Cake

• ▢ 1 batch chocolate ganache
• ▢ 1 batch chocolate sauce
• ▢ 280 g toasted hazelnuts, chopped
• ▢ 275 g Nutella, hazelnut spread
• ▢ 20 Ferrero Rocher’s

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Learn How To Make it! [VIDEO]

https://youtu.be/r-IW6o0-kew

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Instructions

Ganache

• 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, not in the fridge. The 4 layer cake will have thicker amounts of ganache, the 6 layer cake will have thinner amounts of ganache.

Chocolate Sauce

• You can make the chocolate sauce in advance and cover the bowl with plastic wrap. You’ll need to make sure the chocolate sauce is thin enough to cover the cake but make sure it’s not hot otherwise it will melt the ganache on the cake.

Cake (4 layer and 6 layer)

• Preheat a fan forced oven to 180C / 350F (200C / 395F for no fan). To make the 6 layer cake spray three 8-inch cake tins with oil spray and line the bottoms with baking paper. To make the 4 layer cake spray two 8-inch cake tins with oil spray and line the bottoms with baking paper.
• Combine dry ingredients – 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.
• Whisk wet ingredients – To a separate bowl add the eggs, milk, oil, vanilla extract and melted butter and whisk to combine.
• Combine wet with dry – Add the wet ingredients to the dry ingredients and whisk until no dry ingredients are showing. The mixture will look lumpy.
• Add boiling water – Add the boiling water and slowly mix until smooth. Take care not to over mix.
• Bake – 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. It’ll be easier to work with if it’s completely chilled.

Layering And Frosting The Cake

• Trim the cakes – Once baked and cooled, use a serrate knife or cake leveler to trim each cake in half. If you’re making the 6 layer cake you’ll trim three cakes in half to give you six layers. If you’re making the 4 layer cake you’ll trim two cakes in half to give you four layers
• Layer the cake – 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 crushed hazelnuts and pipe some Nutella (not shown in the video). Add the next layer and press down firmly. Repeat this until all layers are on.
• Cover the cake with ganache – 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.
• Cover with hazelnuts – Add chopped hazelnuts around the sides (leave some to finish decorating the bottom of the cake). Place in the fridge to chill for 2-3 hours. This will prevent the ganache from melting when you pour the warm chocolate sauce on top.
• Cover with Chocolate Sauce – Make sure the sauce is not hot when pouring on the cake otherwise it will melt the ganache on the cake. Slightly warm chocolate sauce will work best.
• To finish the cake – Place the chilled cake on top of a wire rack and pour the warm chocolate sauce 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 around the bottom. Allow to set at room temperature. Slice and serve.

Notes

Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.

Chocolate Sauce – To glaze this recipe, make a batch of my chocolate sauce recipe. The recipe can be found here.

Heavy cream – this is the type of cream you use for whipping.

Glucose Syrup – also known as corn syrup, this helps stop the sauce from splitting and gives it a nice sheen.

Ganache – I have a great One-Bowl Chocolate Ganache recipe that’s really easy to make! Once you’ve made it, you will need to let it set at room temperature. Ideally, you don’t want it to set in the fridge as this can cause it to split and stiffen too quickly. If it’s a warm day, place it in the fridge and stir every 15-20 minutes with a spatula to keep the ganache moving and prevent it from stiffening only around the edges of the bowl. The 4 layer cake and 6 layer cake use the same amount of ganache. The 4 layer cake will have a thicker layer of ganache in between each layer and the 6 layer cake will have thinner layers of ganache.

Decorating the cake – The easiest way to decorate this cake is to use a cake turn table and a large offset spatula. Those two tools make things easier but you can decorate this cake without it. You will also need a large tray with a cooling rack to let the excess chocolate sauce to drip off.

Butter – The butter used in the cake is melted. Melt the butter and allow it to cool slightly before using. You don’t want it to be hot, warm is ok.

How to skin hazelnuts – For this recipe you’ll need skinless hazelnuts. If you cannot find store bought skinless hazelnuts, you can skin them at home 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.

Toasting 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!

Nutrition – is an approximate and is based on the 4 layer cake, not the 6 layer cake. The nutrition does not include the chocolate ganache or chocolate sauce.

Storage – This cake can be stored in an airtight container for up to three days.

Make ahead – you can make the ganache and cakes a couple days ahead of time. Wrap the cake tightly in plastic and store in the fridge. Cover the chocolate ganache with plastic wrap and store at room temperature. Microwave for 10 seconds at a time, stirring each time until smooth and thin enough to spread.

A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!

Nutrition

Calories : 382kcal

Carbonhydrates: 30g

Protein: 7g

Fat: 21g

Saturated Fat: 8g

Polyunsaturated Fat: 2g

Monounsaturated Fat : 10g

Trans Fat : 0.2g

Cholesterol: 37mg

Sodium: 358mg

Potassium : 323mg

Fiber: 4g

Sugar : 12g

Vitamin A: 193IU

Vitamin C: 1mg

Calcium: 97mg

Iron: 3mg

Nutrition Disclosure

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