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 of course. This foolproof recipe will take you through to how to make Ferrero Rocher cake from scratch!
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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.
These are one of my favorite chocolates of all time! There is nothing not to love. They are crunchy, nutty, and chocolatey and always finish too soon if you ask me. As I love baking I decided to make a cake with a Ferrero Rocher theme! To do this I used milk chocolate ganache, chocolate hazelnut layers of cake, crushed hazelnuts, dark chocolate drip, and Ferrero Rocher chocolates. If you are a fan of this cake, you'll probably love thess Coconut Raffaello cake, Chocolate Oreo Drip Cake with Oreo Frosting and Easy Terry's Chocolate Orange Cake too!
The recipe below will take you through each step. You'll start by baking the cake then, you'll move on to the chocolate ganache and finally assemble the cake. Don't forget to comment below and let me know how it goes!
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 flavoring
How to Make Ferrero Rocher Cake from Scratch
How to Make the Chocolate Sponge
This is a 6” cake with 5 layers of chocolate sponge. This chocolate sponge is made with butter using the creaming method. All ingredients should be room temperature and all dry ingredients should be sifted (poured through a sieve) before baking. You will need the following ingredients:
- Preheat the oven to 180C/350F/Gas mark 4. Grab a separate bowl and add the self-raising flour, unprocessed cocoa powder, baking powder and whisk until well combined. Set aside for later.
- Whisk the unsalted butter and caster sugar in a bowl for 3-5 minutes or until it is nearly white in colour.
- Crack the eggs open in a bowl and add 1 teaspoon of hazelnut. Add ¼ of the eggs to the bowl and whisk well (until you can no longer see the eggs). Repeat this process for the rest of the eggs in the bowl.
- Add half of the flour mixture to the butter mix and gradually add the milk. Use a large spoon or hand held whisk to mix all of the ingredients together. Repeat this step with the second half of the flour mixture until you get a silky consistency.
- Grab some lightly greased 6" non-stick cake tins and use a spoon to add equal amounts of the cake batter to each tin. Place the tins in the oven on the middle shelf and leave to bake for 25-30 minutes. Stick a skewer in each cake and if the skewer comes out clean then the cakes are ready.
- Leave to cool on a rack for 2 hours or until cool before you start decorating.
How to Make Ferrero Rocher Cake Fillings
Chocolate Ganache
I covered this cake with milk chocolate ganache. To make the best ganache you should use good quality chocolates and double cream. You will need a 2:1 ratio of chocolate to double cream to make chocolate ganache.
- Add 750g of chocolate chunks to a large bowl.
- Pour in 350 ml of 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 (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.
- Start decorating! 🙂
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.
How to Assemble and Decorate the Ferrero Rocher Cake
I decorated this cake with chocolate ganache, crushed hazelnuts, chocolate drip and Ferrero Rocher.
- Add chocolate ganache to a piping bag and set aside. Then, smooth 1 tablespoon of chocolate ganache in the center of the cake board, add the first layer of cake to the board, pour syrup on the cake, add chocolate ganache and then add crushed hazelnuts. Repeat this step for every layer until the cake is fully assembled. Finally, cover the entire cake with chocolate ganache (option to use a piping bag).
- Add crushed hazelnuts around the bottom of the cake.
- Pour **chocolate sauce on top of the cake to create a drip effect.
- Finally, add Ferrero Rocher and chocolate ganache swirls (using a 4-star nozzle) one after the other to the top of the cake and add crushed hazelnuts to the center! Enjoy 🙂
**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.
Top Tips
- Eggs, milk and butter ingredients should be room temperature.
- Sift flour, caster sugar, cocoa powder and baking powder before baking.
- To get a smoother finish on the cake pour hot water on the cake smoother, dry and then use to smooth the cake.
Equipment
- Piping bags
- 6” Cake tin
- Cake smoother
- Hazelnut flavouring
- Cake board
- Ferrero Rocher
- Cake turntable
- Hazelnuts
- Water bottle for syrup
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.
Add crushed nuts to the side of a cake by pressing the nuts into the cake using a tablespoon or your hands.
Hazelnuts are in Ferrero Rocher.
Alternatives
You can make as many layers as you want for this cake. For example, if you would like less layers of cake then half the recipe.
How to Make Ferrero Rocher Cake from Scratch
Equipment
- 1 Hand or stand mix
- Oven
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
- ½ cup of crushed hazelnuts
- 750 g of milk chocolate
- 350 ml of double cream
- Chocolate drip see notes
- Ferrero Rocher Chocolates
Instructions
- Preheat the oven to 180C/350F/Gas mark 4. Grab a bowl and add the self-raising flour, unprocessed cocoa powder, baking powder and whisk until well combined. Set aside for later.
- Whisk the unsalted butter and caster sugar in a bowl for 3-5 minutes or until it is nearly white in colour.
- Crack the eggs open in a bowl and add 1 teaspoon of hazelnut. Add ¼ of the eggs to the bowl and whisk well (until you can no longer see the eggs). Repeat this process for the rest of the eggs in the bowl.
- Add half of the flour mixture to the butter mix and gradually add the milk. Use a large spoon or hand held whisk to mix all of the ingredients together. Repeat this step with the second half of the flour mixture until you get a silky consistency.
- Grab some lightly greased 6" non-stick cake tins and use a spoon to add equal amounts of the cake batter to each tin. Place the tins in the oven on the middle shelf and leave to bake for 25-30 minutes. Stick a skewer in each cake and if the skewer comes out clean then the cakes are ready.
- Leave to cool on a rack for 2 hours or until cool before you start decorating.
Chocolate Ganache
- Add 750g of milk chocolate chunks to a large bowl.
- Pour in 350 ml of 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 (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.
- Start decorating!
How to Assemble and Decorate the Ferrero Rocher Cake
- Add chocolate ganache to a piping bag and set aside. Then, smooth 1 tablespoon of chocolate ganache in the center of the cake board, add the first layer of cake to the board, pour syrup on the cake, add chocolate ganache and then add crushed hazelnuts. Repeat this step for every layer until the cake is fully assembled. Finally, cover the entire cake with chocolate ganache (option to use piping bag).
- Add crushed hazelnuts around the bottom of the cake.
- Pour chocolate sauce (see notes) on top of the cake to create a drip effect.
- Finally, add Ferrero Rocher and chocolate ganache swirls (using a 4 star nozzle) one after the other to the top of the cake and add crushed hazelnuts to the center!
Nicole
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.
Jen Sim
I'm sure he'll love it. It is one of my favorites!
Tamara
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!
Jen Sim
I'm so glad that you and your family enjoyed it! Thanks for leaving a review.
Mykalee
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!
Jen Sim
It's one of my favorite chocolates too and I'm so glad that you and your sister enjoyed it!
Marta
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!
Jen Sim
I'm so happy that this cake brought back good memories Marta. Thanks for the feedback 🙂
Jessica
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.
Jen Sim
Glad you enjoyed it! I always make this during the holidays too.
Barry J.
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.
Jen Sim
Thanks for the feedback Barry! I'm glad that you found this recipe easy as that was my main aim.
Robin
This cake was so popular with my family they were fighting over the last piece. Will probably make it again for Mother's Day.
Kaluhi
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
Jen Sim
Great! This one of my go-to cakes for special occasions.
Jodi
And is the hazelnut flavoring supposed to be a syrup, extract or oil?
Jen Sim
Hi Jodi, thanks for pointing this out. It is hazelnut extract.
Lilly
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!
Jen Sim
Thanks for the feedback Lilly! It makes me so happy to hear that you enjoyed this recipe.
Chenée
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!
Jen Sim
Thanks for the review Chenée!
Jazz
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.
Jen Sim
I'm glad you enjoyed it! It's a favorite in my house as well.
Leah
That cake is mouth watering! I made it for my mom’s birthday 🥳 and it was a hit!
Jen Sim
I'm happy to hear that it was a hit!
Zehra
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!
Jen Sim
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.
Zehra
Thank you! This is a relief to know 🙂 x
Jen Sim
You’re welcome! X
Zehra
Also, can gluten free self-raising flour be substituted for regular flour?
Thanks
Jen Sim
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.
Zehra
Ah brilliant thanks! So that means 2.25 tsp. of baking powder instead of 1.5 tsp then?
Jen Sim
Yes exactly! 🙂
Jodi
Hi I wanna make this tomorrow but I haven't been able to find castor sugar can I use regular granulated sugar?
Jen Sim
Hi Jodi, I haven't used granulated sugar myself, so I would stick to caster sugar.
Britney
This cake took one of my favorite candy and made it better! We couldn’t get enough of this cake!
mojoheadz
Excellent!!
Jackie
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?
Jen Sim
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
Ruchi
how many tins do you divide the cake mixture into? thanks!
Jen Sim
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.