Ferrero Rocher Cake Recipe
If you’re searching for an absolutely decadent, celebration-worthy dessert, this Ferrero Rocher Cake is about to become your new obsession. Imagine two layers of tender chocolate cake filled with swirls of Nutella, crunchy hazelnuts, and clouds of whipped cream, then crowned with the iconic golden Ferrero Rocher chocolates. Each slice is a perfect balance of moist cake, creamy hazelnut filling, and irresistible chocolate, making this Ferrero Rocher Cake every chocolate lover’s dream come true!
Ingredients You’ll Need
Let’s talk about the lovely ingredients that come together for this showstopper. Each one brings out either richness, moisture, or irresistible layers of flavor. Gather them all and you’re already halfway to a breathtaking Ferrero Rocher Cake!
- All-purpose flour: The backbone of any great cake, providing structure while keeping the crumb tender and soft.
- Granulated sugar: Sweetens everything and keeps the layers moist and slightly caramelized on the edges.
- Unsweetened cocoa powder: Delivers that deep, chocolatey intensity that makes each bite so satisfying.
- Baking soda and baking powder: These leaveners work together for cakes that rise tall and fluffy every single time.
- Salt: Just a teaspoon sharpens the flavor and balances all the sweet, rich elements.
- Eggs (2 large): Essential for binding the batter and helping the cake hold its structure.
- Buttermilk: Adds subtle tang and ensures the texture is unbelievably moist and tender.
- Vegetable oil: Makes the crumb extra plush and the cake stays soft for days.
- Vanilla extract: Rounds out the flavors and enhances all the chocolatey notes.
- Hot brewed coffee: Don’t worry—you won’t taste coffee! It deepens the chocolate flavor and makes the batter luscious.
- Hazelnuts (toasted and finely chopped): These bring all the Ferrero Rocher vibes: toasty, crunchy, and nutty.
- Nutella (for filling and optionally for frosting): The hazelnut chocolate spread is key for our luscious layers—don’t skimp!
- Heavy whipping cream: Beaten to stiff peaks, it makes the filling and topping cloudlike and light.
- Powdered sugar: Sweetens the whipped cream for a touch of extra indulgence.
- Ferrero Rocher chocolates: The crowning glory—pop these gold-wrapped gems on top for true wow factor.
- Extra hazelnuts for garnish: A final crunch and a bit of rustic charm to finish your masterpiece.
How to Make Ferrero Rocher Cake
Step 1: Prepare the Cake Pans
Start off by preheating your oven to 350°F (175°C). Grab two 9-inch round cake pans, lightly grease them with butter or baking spray, and line the bottoms with parchment paper. This simple step makes removing your Ferrero Rocher Cake layers a breeze and guarantees perfect, intact cakes every time.
Step 2: Make the Chocolate Cake Batter
In a large mixing bowl, combine your flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Give everything a good whisk so it’s evenly distributed. Add the eggs, buttermilk, vegetable oil, and vanilla extract, mixing until smooth. Now, gently pour in the hot brewed coffee—don’t worry if the batter looks thin, that’s exactly what makes this Ferrero Rocher Cake extra moist and tender.
Step 3: Bake the Cake Layers
Divide the batter evenly between your two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for just 10 minutes (so they firm up without drying out), then turn them onto wire racks. Cool them completely—this patience pays off when it’s time to assemble the Ferrero Rocher Cake!
Step 4: Prepare the Whipped Cream and Chopped Hazelnuts
While your cakes cool, whip the heavy cream with powdered sugar until stiff, pillowy peaks form. Meanwhile, toast your hazelnuts (if they aren’t already toasted), then chop them finely. The aroma of toasted hazelnuts brings an authentic Ferrero Rocher flavor you won’t want to skip.
Step 5: Assemble the Ferrero Rocher Cake
Once your cakes are completely cool, place one layer on a serving plate. Gently spread half the Nutella over the top. Sprinkle with half the chopped hazelnuts, then add a generous layer of whipped cream. Carefully set the second cake layer on top and repeat with the rest of the Nutella, hazelnuts, and some more whipped cream. Spread the remaining whipped cream over the top and, if you love extra decadence, frost the sides with more Nutella. Decorate generously with Ferrero Rocher chocolates and extra chopped hazelnuts for a cake no one can resist.
How to Serve Ferrero Rocher Cake
Garnishes
When it comes to finishing touches, nothing beats the magic of Ferrero Rocher chocolates nestled on top! Add extra chopped hazelnuts for an irresistible crunch, or dust the cake with a little cocoa powder for extra drama. Each bite should be a celebration of chocolate and hazelnut bliss.
Side Dishes
This Ferrero Rocher Cake truly shines as the centerpiece of any dessert spread. If you’d like to round out your table, serve with fresh berries, a good espresso, or even a scoop of vanilla gelato. The creamy, nutty flavors play beautifully with fruity or cool contrasts.
Creative Ways to Present
You can get playful with your presentation—think mini Ferrero Rocher Cake trifles in glasses, cake slices topped with a drizzle of warm chocolate sauce, or even stacking Ferrero Rocher chocolates along the cake’s edge for a show-stopping look. However you serve it, prepare for some serious “oohs” and “ahhs.”
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the remaining Ferrero Rocher Cake tightly and keep it refrigerated. The flavors meld beautifully overnight, and the cake stays moist for up to three days—if it lasts that long!
Freezing
Your Ferrero Rocher Cake can be frozen in whole or in slices. Wrap portions tightly in plastic wrap and foil, then freeze for up to two months. Thaw slices in the fridge overnight, and they’ll taste nearly as delicious as freshly made.
Reheating
Since this cake is all about that dreamy, cool whipped cream and creamy Nutella layers, it’s best enjoyed chilled. If serving from the fridge, just let it sit at room temperature for 10–15 minutes for the perfect texture. There’s no need to warm it—let those creamy, chocolatey flavors shine as they are!
FAQs
Can I make the Ferrero Rocher Cake ahead of time?
Absolutely! In fact, making your Ferrero Rocher Cake a day ahead lets the flavors meld and makes it easier to cut perfect slices. Just keep it chilled and covered for best results.
Can I use a different nut instead of hazelnuts?
Hazelnuts really give this cake its classic Ferrero Rocher taste, but if you need to substitute, toasted almonds or pecans work wonderfully. The texture will change a bit, but it’ll still be delicious!
How can I intensify the hazelnut flavor?
To amp up the hazelnut notes, swap some of the flour for finely ground hazelnuts, or add a splash of hazelnut extract to your batter. Both methods bring out even more of that signature Ferrero Rocher flavor.
What’s the best way to slice the Ferrero Rocher Cake?
Use a sharp, long knife dipped in hot water (wipe it dry after each dip) to cut clean, beautiful slices. Chilling your cake makes slicing even easier, so don’t skip that step.
Can I make this Ferrero Rocher Cake gluten free?
Definitely! Simply swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s a brand designed for one-to-one replacement for best texture and rise. The rest of the ingredients are naturally gluten free.
Final Thoughts
Honestly, this Ferrero Rocher Cake is pure chocolate hazelnut magic. Whether you’re treating yourself, surprising a friend, or celebrating a milestone, it’s always a hit. Give it a try and see how this irresistible cake steals the show—trust me, you’ll be dreaming of the next slice before you’ve even finished the first!
Print
Ferrero Rocher Cake Recipe
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent and luxurious Ferrero Rocher Cake, a chocolate lover’s dream come true. Layers of moist chocolate cake filled with Nutella, hazelnuts, and whipped cream, topped with Ferrero Rocher chocolates for a show-stopping dessert.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Additional Ingredients:
- 1 cup hot brewed coffee
- 1 cup hazelnuts (toasted and finely chopped)
- 1 cup Nutella (for filling)
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 12 Ferrero Rocher chocolates (for decoration)
- Additional Nutella for frosting sides if desired
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add wet ingredients: Incorporate eggs, buttermilk, oil, and vanilla into the dry mixture and beat until combined.
- Combine with coffee: Slowly pour in hot coffee, mixing until smooth batter forms.
- Bake: Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean.
- Prepare filling and frosting: Whip cream and sugar until stiff peaks form.
- Assemble cake: Layer cake with Nutella, hazelnuts, and whipped cream. Frost top and sides; decorate with Ferrero Rocher chocolates and hazelnuts.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- To enhance hazelnut flavor, use hazelnut flour or extract.
- Cake can be made a day ahead and refrigerated for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 44 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 85 mg
