Ferrero Rocher Cake
This Ferrero Rocher cake is guaranteed to please a crowd! It has a moist, fluffy chocolate sponge, decadent chocolaty flavors from the ganache, crunchy hazelnuts, and Ferrero Rocher chocolates. Serve for Birthdays and other special occasions.
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Ferrero Rocher is one of my favorite chocolates. It is made with different textures and flavors from the crunchy hazelnuts and chocolate. As I love baking, I decided to make a cake with a Ferrero Rocher theme! I used milk chocolate ganache, chocolate hazelnut layers of cake, crushed hazelnuts, dark chocolate drip, and Ferrero Rocher chocolates to make a crowd-pleasing cake.
If you are a fan of this cake, you'll probably love these Coconut Raffaello cake, Chocolate Oreo Drip Cake with Oreo Frosting and Easy Terry's Chocolate Orange Cake too!
Why This Recipe Works
- This decadent Ferrero Rocher cake is the ultimate chocolate lover dessert.
- You can decorate it however you like.
- You can double or triple the recipe to feed more people.
- It can be served during birthdays, New Year, or Christmas.
Ferrero Rocher Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- Self-raising flour: Sift to remove any lumps and excess dirt before using.
- Caster sugar: Sift it to ensure it's lump-free.
- Unprocessed cocoa powder: Use high-quality cocoa powder and sift before adding to the mixture for a smooth batter.
- Baking powder: This leavening agent is essential for the cake to rise. Check to ensure it hasn't expired to avoid flat cakes.
- Unsalted butter: For best results, use good-quality butter at room temperature.
- Eggs: Ensure that the eggs are at room temperature so that it mixes well with the batter.
- Milk: Use full-fat milk for a creamy batter. The milk should also be at room temperature to achieve the correct consistency.
- Hazelnut cake flavoring: Optional to add a nutty flavor to the cake.
- Milk chocolate ganache: Used to frost the cake.
- Hazelnuts: Ferrero Rocher includes roasted hazelnuts. You can either buy roasted hazelnuts or raw hazelnuts and roast them yourself.
Tips and Substitutions
- Room temperature: Eggs, milk, and butter ingredients should be at room temperature.
- Dry ingredients: Sift flour, caster sugar, cocoa powder and baking powder before baking.
- Decorating: To get a smoother finish on the cake, pour hot water over it, dry it, and then use it to smooth the cake.
- Layers: This cake can have as many layers as you want. If you would like fewer layers, half the recipe will do.
- Frosting: I use milk chocolate ganache for this recipe, but you can swap it with Whipped Dark Chocolate Ganache or Easy Chocolate Buttercream with Cocoa Powder.
How to Make Ferrero Rocher Cake
- Preheat the oven to 180C/350F/Gas mark 4. Lightly grease and line two 6" non-stick cake tins with parchment paper. Add butter to a large mixing bowl.
- Whisk the butter for a few minutes.
- Add sugar to the butter.
- Whisk the unsalted butter and caster sugar in a separate bowl for 3-5 minutes or until nearly white. Then, add self-raising flour, unprocessed cocoa powder, and baking powder to a separate bowl and whisk until well combined. Set aside for later.
- Crack the eggs open in a bowl and add 1 teaspoon of hazelnut. Add ¼ of the eggs to the butter mixture and whisk for one minute or until incorporated. Repeat this process for the rest of the eggs in the bowl.
- Add half of the flour mixture and milk to the batter and mix until incorporated.
- Repeat this step with the second half of the flour mixture until you get a silky consistency.
- Pour equal amounts of the cake batter into the prepped tins. Place the tins in the oven on the middle shelf and bake for 25-30 minutes. Stick a skewer in each cake, and the cakes are ready if the skewer comes out clean. Leave to cool on a rack for 2 hours or until cool before decorating.
How to Assemble and Decorate the Ferrero Rocher Cake
9. Place the first cake layer on a cake board or plate. Frost it with one layer of chocolate ganache.
10. Then add a layer of crushed hazelnuts. Repeat this step until the cake is fully assembled.
11. Next, frost the whole cake with ganache.
12. Smooth it.
13. Add crushed hazelnuts around the bottom of the cake.
14. Pour the chocolate drip on the cake to create a drip effect.
Chocolate Drip-There are several ways to make a chocolate drip, but I always like to use the easiest method. Add 100 g of dark chocolate to a medium-sized bowl with 2-3 teaspoon of oil. Heat in the microwave for 30 seconds, stirring until liquid. Leave to cool.
15. Finally, top the cake with Ferrero Rocher and chocolate ganache swirls and add crushed hazelnuts to the center! Serve this decadent Ferrero Rocher cake at birthdays and other special occasions. If you are a fan of themed desserts, you will love this Chocolate Peanut M&M Cake.
Recipe FAQs
Ferrero Rocher cake can be made in many different ways. Most of them feature layers of chocolate sponge cake decorated with hazelnut chocolate frosting or chocolate ganache. Finish each cake off with crushed hazelnuts and Ferrero Rocher!
The crunch in Ferrero Rocher comes from the wafer and hazelnuts. Ferrero Rocher is a whole roasted hazelnut coated in hazelnut chocolate, enclosed in a wafer shell covered in milk chocolate and chopped hazelnuts.
Press crushed nuts into the side of a cake using a tablespoon or your hands.
Ferrero Rocher is a whole roasted hazelnut coated in hazelnut chocolate, enclosed in a wafer shell covered in milk chocolate and chopped hazelnuts. It has gold packaging and is usually eaten around Christmas, birthdays, Mother's Day, Father's Day, and other special occasions.
It can be sliced and refrigerated in an airtight container for up to 4 days.
More Delicious Cake Recipes
Ferrero Rocher Cake
Equipment
- 1 Hand or stand mix
- 6" Cake tins
Ingredients
- 265 g of self-raising flour sifted
- 350 g of caster sugar sifted
- 85 g of unprocessed cocoa powder sifted
- 1 ½ teaspoon of baking powder sifted
- 350 g of unsalted butter room temp
- 350 g of eggs room temp
- 3 tablespoon of milk room temp
- 1 teaspoon of hazelnut cake flavouring
Cake Decoration
- Milk chocolate ganache
- ½ cup of crushed hazelnuts
- Chocolate drip see notes
- Ferrero Rocher Chocolates
Instructions
- Preheat the oven to 180C/350F/Gas mark 4. Grease and line the cake tins and set them aside.
- Add self-raising flour, unprocessed cocoa powder, baking powder to a bowl and mix until well combined. Set aside for later.
- Next, whisk the unsalted butter and caster sugar in a separate bowl for 3-5 minutes or until it is nearly pale in color. Crack eggs into a small bowl and add 1 teaspoon of hazelnut. Add ¼ of the eggs to the bowl and whisk until incorporated. Repeat this step with the remaining eggs.
- Then, add half of the flour mixture and milk to the batter and mix until incorporated. Repeat this step with the second half of the flour mixture until you get a silky consistency.
- Pour equal amounts of the batter into the cake tins and bake for 25-30 minutes or until done.
- Let the cake cool completely before decorating.
Chocolate Ganache
- Add milk chocolate chunks to a large bowl.
- Pour in double cream.
- Warm for 30 seconds in the microwave and stir. Repeat this step until the chocolate mix is smooth.
- Leave the mixture to cool. Cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
- Refrigerate ganache for 2 hours or leave to cool for 5-6 hours.
- Then whisk for 2 minutes or until spreadable.
How to Assemble and Decorate the Ferrero Rocher Cake
- Place one layer of cake on a cake board or plate. Then, add one layer of chocolate ganache and a layer of crushed hazelnuts. Repeat this step with the remaining cake layers.
- Then, frost the whole cake with chocolate ganache and smooth it.
- Pour chocolate drip (see notes) on the cake to create a drip effect. Add crushed hazelnuts around the bottom of the cake.
- Finally, top the cake with Ferrero Rocher and chocolate ganache and add crushed hazelnuts to the center.
Notes
- Chocolate Drip: There are several ways to make a chocolate drip, but I always like to use the easiest method. Add 100 g of dark chocolate to a medium-sized bowl with 2-3 teaspoon of oil. Heat in the microwave for 30 second intervals stirring in between until liquid. Leave to cool.
- Hazelnuts: Ferrero Rocher includes roasted hazelnuts. You can either buy roasted hazelnuts or raw hazelnuts and roast them yourself. Crush 2 cups of hazelnuts and set aside for later.
- OPTIONAL: If you want to add more moisture to the cake then heat a 1:1 ratio of water and sugar in a saucepan to create a syrup. Bring to a boil, simmer for 10 minutes and leave to cool.
Wow this cake is decadent and the recipe so easy to follow. Added to my Father's Day menu because this is dad's absolute favorite chocolate.
I'm sure he'll love it. It is one of my favorites!
Wow! This cake turned out so beautiful when I made it this past weekend. So many layers of delicious flavor too. My kids and husband were big fans, so I will be making it again very soon!
I'm so glad that you and your family enjoyed it! Thanks for leaving a review.
OMG, this cake was so great! My sister is a huge fan of Ferrero Rocher chocolates and I made her this for her birthday. She loved it!
It's one of my favorite chocolates too and I'm so glad that you and your sister enjoyed it!
My mother's favorite chocolates were Rocher. This cake was delicious and brought back so many great memories or the time we spent together. Thank you!
I'm so happy that this cake brought back good memories Marta. Thanks for the feedback 🙂
I made this cake for a dinner party and it was a HUGE hit! I will definitely make it again for the holidays. Tastes just like my favorite chocolates but better.
Glad you enjoyed it! I always make this during the holidays too.
This cake is beautiful, so I was a bit intimidated when I pulled up the recipe. Not only is it rich and delicious, but it was also easy to make. I love how I was able to use your average kitchen tools and nothing too complicated.
Thanks for the feedback Barry! I'm glad that you found this recipe easy as that was my main aim.
This cake was so popular with my family they were fighting over the last piece. Will probably make it again for Mother's Day.
I was beyond delighted with how this turned out! So moist! So decadent! Perfect indulgence! I'll be making it again for Mother's Day
Great! This one of my go-to cakes for special occasions.
And is the hazelnut flavoring supposed to be a syrup, extract or oil?
Hi Jodi, thanks for pointing this out. It is hazelnut extract.
Woww! I am super impressed with this recipe and super impressed with myself! I never knew I could make a cake so divine, but it’s all thanks to you! Thank you for the detailed instructions. My family and friends were enamored by this cake and loved every bite!
Thanks for the feedback Lilly! It makes me so happy to hear that you enjoyed this recipe.
I absolutely love Ferrero Rocher, so making this cake was a no brainer! The cake was perfect, and the chocolate ganache was the most delicious topping!
Thanks for the review Chenée!
This is such a decadent treat and on time with Mother's Day coming up. It was my mom's favorite candy! I will definitely make this cake again and try not to eat it so fast next time.
I'm glad you enjoyed it! It's a favorite in my house as well.
That cake is mouth watering! I made it for my mom’s birthday ? and it was a hit!
I'm happy to hear that it was a hit!
Hi! This cake looks delicious! I want to try making it tomorrow. However, I don't have an electric mixer or chopper. Can I make it if I whisk by hand?
Also for an 8" cake tin what changes will I need to make?
Many thanks!
Thank you! You can certainly make this cake by hand without an electric mixer. Also, you don’t have to change the recipe if you are using an 8” cake tin. Just make sure that the tins are deep enough to fit the batter.
Thank you! This is a relief to know 🙂 x
You’re welcome! X
Also, can gluten free self-raising flour be substituted for regular flour?
Thanks
Yes, you can substitute self-raising flour with gluten free self raising flour. Make sure you add about 2 1/4 tsp of baking powder as well to make sure that the cake rises.
Ah brilliant thanks! So that means 2.25 tsp. of baking powder instead of 1.5 tsp then?
Yes exactly! 🙂
Hi I wanna make this tomorrow but I haven't been able to find castor sugar can I use regular granulated sugar?
Hi Jodi, I haven't used granulated sugar myself, so I would stick to caster sugar.
This cake took one of my favorite candy and made it better! We couldn’t get enough of this cake!
Excellent!!
Hi,
I am planning to make this cake today but not sure about the 1-1 syrup addition when assembling the cake. How much do you make and how much do you add to each sponge?
Hi Jackie, the addition of the syrup is not necessary I do it to add extra moisture to the cake. I usually heat sugar and water in a pot and leave it to cool. Once it has cooled down I add it to a squeezable plastic and soak each layer of cake with the syrup while assembling the cake. Two cups of water should be enough and how much you add is up to you, just make sure you do not add too much as you don't want the cake to become soggy. Hope this helps
how many tins do you divide the cake mixture into? thanks!
Hi Ruchi, I usually use 2 deep 6" tins and slice both cakes in half to make four layers. Alternatively, you can use four 6" tins instead.