Go Back
+ servings
Ferrero Rocher cake

How to Make Ferrero Rocher Cake from Scratch

Jen Sim
Ferrero Rocher is one of my favourite chocolates because it is chocolaty, crunchy and nutty. This recipe will take you through how to make Ferrero Rocher cake from scratch!
5 from 11 votes
Print Pin
Course: Dessert
Keyword: cake, chocolate, ferrero rocher
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 12 people
Author: Jen Sim

Ingredients

  • 265 g of self-raising flour sifted
  • 350 g of caster sugar sifted
  • 85 g of unprocessed cocoa powder sifted
  • 1 1/2 tsp of baking powder sifted
  • 350 g of unsalted butter room temp
  • 350 g of eggs room temp
  • 3 tbsp of milk room temp
  • 1 tsp of hazelnut cake flavouring

Cake Decoration

  • 1/2 ecup 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 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 tsp of hazelnut. Add 1/4 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 tbsp 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! Enjoy :)

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 tsp 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.