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Ferrero Rocher Cake

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

Ferrero Chocolate Hazelnut Cake - slice upright on a plate

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!

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.
Ferrero Chocolate Hazelnut Cake - close up of sliced cake

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.

Jump to Recipe

Ferrero Chocolate Hazelnut Cake - ingredients image
  • 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 ExtractAlways 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!

Ferrero Chocolate Hazelnut Cake - instructional image 01
  1. Combine dry ingredients.
  2. Combine wet ingredients.
Ferrero Chocolate Hazelnut Cake - instructional image 02
  1. Combine both together.
  2. Add boiling water and mix.
Ferrero Chocolate Hazelnut Cake - instructional image 03
  1. Add to cake tins and bake.
  2. Trim in half.
Ferrero Chocolate Hazelnut Cake - instructional image 04
  1. Add to cake board and add ganache on top of first layer and spread.
  2. Sprinkle hazelnuts.
Ferrero Chocolate Hazelnut Cake - instructional image 05
  1. Continue layering.
  2. Cover in ganache.
Ferrero Chocolate Hazelnut Cake - instructional image 06
  1. Cover in chopped hazelnuts and chill.
  2. Cover in chocolate sauce.
Ferrero Chocolate Hazelnut Cake - instructional image 07
  1. Add hazelnuts around bottom.
  2. Add Ferrero Rocher’s on top to finish.
Ferrero Chocolate Hazelnut Cake - cake

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!

Ferrero Chocolate Hazelnut Cake - slice on a plate

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Ferrero Chocolate Hazelnut Cake - square image

Ferrero Rocher Cake

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

Serves 16

4.7 from 26 votes
Print Recipe Pin Recipe
Prep: 1 hour
Cook: 50 minutes
Cool: 4 hours
Total: 6 hours
Course: Dessert
Cuisine: American
Calories: 612kcal

Ingredients

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

Decorations

  • 1 batch chocolate ganache
  • 1 batch chocolate sauce
  • 240 g toasted hazelnuts, crushed (to add in between cake layers)
  • 200 g toasted hazelnuts, chopped (to stick on frosting and around chocolate covered)
  • 280 g Nutella, hazelnut spread
  • 20 Ferrero Rocher’s

Learn How To Make it! [VIDEO]


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.

Cake

  • Preheat a fan forced oven to 180 °C / 350F (200C / 395F for no fan). Spray three 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 120g 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, leaving you with six cake slices.
  • 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 six layers are on.
  • Cover the cake with frosting – 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.
  • Finish decorating – 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.

Chocolate Sauce

  • Make sure the sauce is not hot when pouring on the cake otherwise it will melt the ganache on the cake. Warm chocolate sauce will work best.

Finishing touches

  • 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

Natural Cocoa Powder – is an unsweetened cocoa powder from unprocessed cocoa beans. It’s acidic and bitter with a strong cocoa flavor. It’s typically used recipes that have bicarbonate of soda as the two ingredients react, allowing your baked goods to rise. If you don’t have natural cocoa powder, Dutch processed cocoa powder will also work.
Chocolate SauceTo 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 – making the ganache is easy. 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.
Decorating the cake – This is easily achieved using a cake turn table and a large offset spatula.
Chocolate Glaze (Double Boiler Method) – To make the chocolate glaze over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool to room temperature.
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 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.
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 per slice.
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 : 612kcal
Carbonhydrates: 46g
Protein: 12g
Fat: 36g
Saturated Fat: 12g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 19g
Trans Fat : 0.3g
Cholesterol: 54mg
Sodium: 537mg
Potassium : 532mg
Fiber: 7g
Sugar : 17g
Vitamin A: 286IU
Vitamin C: 2mg
Calcium: 153mg
Iron: 5mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

9 comments

Nick December 30, 2022 - 9:03 pm

5 stars
Fun fact: I ate all the Ferrero Rocher on top. I have no regrets lol.

Reply
Karins Hernandez March 14, 2023 - 5:14 pm

Hello ! I love your recipes, What if I wanted to make this on a smaller version ? Greetings from Mexico.

Reply
Nick Makrides May 13, 2023 - 2:50 am

Hi Karins! I would reccomend halving the recipe and using 6-inch cake tins. Hope that helps and happy baking! N x

Reply
Taylor May 14, 2023 - 2:08 pm

Hey! I was just wondering if my conventional oven will work? Thanks!

Reply
Nick Makrides June 24, 2023 - 3:06 am

Should do! You will need to raise your temperature by about 20 degrees celcius for an oven with no fan.

Reply
Nancy March 15, 2024 - 12:53 pm

5 stars
I made this yesterday as my birthday cake – it was OUTSTANDING!! Thank you for an amazing recipe and great instructions!

The only thing that perplexed me was the amounts of hazelnuts and where to use the crushed hazelnuts. I ended up with a lot of extra hazelnuts.

Reply
Nick Makrides May 30, 2024 - 8:33 am

Hi Nancy! So glad to hear you loved it. I’ve gone ahead and updated the recipe card to hopefully make it clearer where each portion is used in the recipe.

Reply
Brandy March 19, 2024 - 5:22 pm

for the cake part of the recipe, can i use monk fruit sweetner? will this effect the bake?

Reply
Nick Makrides March 22, 2024 - 11:18 pm

Hi Brandy, unfortunately, I can’t say because I haven’t tested it with monk fruit sweetener.

Reply

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