Ferrero Rocher cake is a bit of an indulgent treat. It’s a triple-layered hazelnut and chocolate cake smothered in rich chocolate hazelnut ganache and topped with those namesake chocolates. This Ferrero cake is undeniably rather special, making it perfect for Christmas and other celebrations.
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This Ferrero Rocher cake is perfect for when you’re hankering after a show-stopping celebration cake that is a cinch to decorate. This one is decorated naked-style with minimal piping required. Phew.
It combines three layers of soft and squidgy hazelnut chocolate cake with a sublime and smooth whipped chocolate and hazelnut ganache.
Adorned with the namesake choccies, this Ferrero Rocher chocolate cake is a sweet feast.
And if you like the sound of this cake then take a look at my white chocolate Baileys cake or my Cadbury’s Dairy Milk Cake. Both are spectacular treats for chocolate lovers.
Reasons to make this Ferrero Rocher chocolate cake
If looks alone haven’t swayed your decision to bake this Ferrero cake then consider the following plus points:
- Taste: there’s plenty of chocolate and hazelnut flavour throughout this cake. The sponge layers contain ground hazelnuts, the ganache contains Nutella chocolate hazelnut spread and there are Ferrero Rocher chocolates not only on top of the cake but also sandwiched between the layers.
- Texture: the cake is lovely and moist. It’s a little fudgier than a typical chocolate sponge cake thanks to those ground hazelnuts, making it deliciously moreish.
- Indulgent: the ganache is sweet and rich but not as overtly sweet as buttercream is. This elevates this hazelnut and chocolate cake into something really quite special. Serve it with a cup of tea or coffee or as dessert.
- Showstopping: The use of Ferrero Rocher chocolates in the decoration makes this hazelnut chocolate cake a doddle to dress up.
Basically, this Ferrero Rocher cake is a great idea for lovers of these chocolates.
What are Ferrero Rochers?
Ferrero Rocher chocolates, perhaps, need no introduction for most people in the UK. But, for those individuals unsure what Ferrero Rochers are, here’s the lowdown.
- Ferrero Rochers are a sweet treat made from chocolate and hazelnuts by the Italian company Ferrero.
- Each Ferrero Rocher chocolate encases a whole hazelnut and a creamy hazelnut filling in a crispy wafer shell dipped in chocolate and roasted hazelnut pieces. All wrapped up in gold foil, the Ferrero Rocher is a bit of an iconic chocolate product.
- These confections have been knocking around since 1982 and anybody old enough to remember the 1990s will, no doubt, recall the rather famous TV adverts with the generous ambassador who liked to spoil his guests with them at grand parties.
If you are partial to Ferrero chocolates then don’t miss my Ferrero Rocher cheesecake, my Raffaello torte or my Raffaello cheesecake. They are all knockout desserts.
Ingredients notes
Ferrero Rocher chocolates: you can’t really make a Ferrero Rocher cake without the namesake chocolates. So, make the ambassador proud: pick up a pack and don’t look back.
Hazelnuts: these not only form part of the decoration on top of the cake they are also an integral part of the sponge cake.
You’ll need to finely grind the hazelnuts after roasting them. This can be done either in a coffee grinder or a mini food processor. If you’re very lucky, you may just spot some ready-to-use from Sainsbury’s (I’ve only just found these a few seconds ago).
Fat: it’s fine to use either butter or baking margarine (such as Stork) in this sponge cake recipe. I have a leaning towards baking margarine because it’s cheaper and the fuller flavour of butter would be masked by the dominant chocolate and hazelnut flavours in this Ferrero Rocher cake.
Flour: the recipe given stipulates plain flour combined with baking powder. You can, however, use self-raising flour instead but don’t forget to omit the baking powder as the self-raising flour already contains this ingredient.
Buttermilk: this delicious ingredient helps create a soft, moist and decidedly squishy texture to the cake. Plain gorgeous.
Dark chocolate: this is needed for the whipped chocolate ganache that sandwiches the cake layers together and then wraps itself around the cake. Use dark chocolate with at least 60% cocoa solids and make sure it is of decent quality so that it melts well. Callebaut is my favourite, but Green and Blacks or Waitrose Belgian chocolate work well too.
Don’t be tempted to use milk chocolate as it is too sweet for the job.
Nutella: this chocolate hazelnut spread works wonders to incorporate the hazelnut flavour in the ganache. Feel free to use a different brand of spread provided it does contain hazelnuts and it’s a smooth spread.
Cream: also used in the ganache, this does need to be double cream. For readers outside of the UK, double cream has a fat content of around 48% so use a similar product.
How to make Ferrero cake
Full instructions and measurements are given in the printable recipe card at the end of this post.
There are really three separate stages to making this Ferrero Rocher chocolate cake:
- Make the hazelnut chocolate ganache
- Bake the sponge cakes
- Assemble and decorate the cake
Let’s dive in.
Make the hazelnut chocolate ganache
- Put all ingredients into a heatproof bowl and heat until the chocolate has melted. Do this either using a bain-marie or in the microwave.
- Once the chocolate has melted, beat the ingredients until smooth then let cool to room temperature. Cover and chill for a few hours until very firm.
Make the hazelnut chocolate cake layers
- Roast the hazelnuts for 10-15 minutes until golden. Set aside to cool.
- Reserve 15g of the roasted hazelnuts and transfer the rest to a mini food processor or an electric coffee grinder. Pulse in short bursts (1-2 seconds) until finely ground.
- Use electric beaters to cream the butter and sugar together in a large bowl until soft and fluffy.
- Separate the egg whites and yolks. Add the yolks to the butter and sugar and beat them in.
- Add the buttermilk and vanilla extract to the bowl and beat in.
- Sieve the flour, baking powder and cocoa powder into the cake batter.
- Add the ground hazelnuts and fold everything in using a large metal spoon.
- Whip the egg whites to stiff peaks and fold a large spoonful into the cake batter to loosen it.
- Now add the rest of the egg white into the bowl and fold in until no streaks remain.
- Divide the mixture between three greased and lined 6-inch baking tins, level and bake in a preheated oven for around 20 minutes until well risen and a cocktail stick comes out clean when poked into the centre.
- Let the cakes rest in the tins for 2 minutes then turn them out onto a wire rack to cool, removing the baking parchment straight away.
Assemble the Ferrero Rocher cake
- When the ganache has a firm texture similar to ice cream that is only just scoopable, take it out of the fridge. Use electric beaters to whip the ganache until it lightens in colour and has a spreadable consistency.
- Chop the reserved nuts roughly.
- Roughly chop six of the Ferrero Rocher chocolates.
- Lay one layer of sponge cake onto a plate and top with a large spoonful of the ganache. Spread it out (aim for around ¾cm thickness in the ganache).
- Scatter ½ of the chopped chocolate over the top then carefully lay the second layer of sponge cake on top of the first layer.
- Add another layer of ganache and the remaining chocolate pieces then top with the final layer of sponge cake.
- Apply more ganache in a thin layer on the top and sides of the cake (aim for a naked style covering rather than a thick covering).
- Use the remaining ganache to pipe 10 rosettes onto the top of the cake.
- Unwrap the remaining chocolates and press one into each rosette then scatter the chopped nuts into the centre of the cake.
Expert tips
- I say this for every baking recipe, but please do invest in a set of digital kitchen scales and use gram measurements. This is, by far the most accurate measuring system for baking. Don’t even contemplate using the cup system as it’s a very inaccurate method.
- Remember to grease and line your baking tins even if they are non-stick. It’s the only way to ensure that your cakes come out of the tin easily once baked.
- Check that you use the correct tin size. This recipe requires 6-inch sandwich cake tins. Do not try to stretch the mixture into large tins as the layers will be too flat.
- If you only have 2 cake tins then it’s fine to leave a portion aside and bake it after the first 2 layers have cooked. Don’t forget to wash and dry the tin then grease and line it again.
- It’s easy to over-process the hazelnuts. Pulse in very short bursts (1-2 seconds) and check how finely they have broken down. Stop when they look like ground almonds (it may only take a couple of bursts of power). If over-processed, hazelnuts have a tendency to clump together.
- If the ganache has hardened too much in the fridge, just let it sit at room temperature for 1-2 hours before attempting to whip it. Do not blast it in the microwave as it can easily turn too loose again.
Frequently asked questions
Yes, you can. The easiest way to do this is to double the ingredients for the sponge cakes. Fill each tin two-thirds full and use any leftover batter to make a few cupcakes.
You’ll need to use extra ganache – try using 1½ times the ingredients listed and don’t forget that you’ll also need a few extra Ferrero Rocher chocolates.
Expect a triple-layered 8-inch Ferrero Rocher cake would serve 16-18 people.
I highly recommend letting the ganache soften at room temperature for 1-2 hours if it’s too hard to whip.
If, however, you are in a rush, pop it on the defrost setting and microwave in 15-second bursts until it is just soft enough to whip. Do not blast it on a high heat as you run the risk of the ganache turning runny again.
It is best stored at room temperature for up to three days. If it has been cut into, then press a piece of clingfilm onto the exposed area of the cake then store it in an airtight container.
There is no need to refrigerate this Ferrero Rocher chocolate cake even though the ganache contains cream. If, however, you do decide to store it in the fridge then remember to bring it back to room temperature before serving it to enjoy the flavour fully.
Yes, you can. From the cake batter expect to make around 12 cupcakes. You can either divide the ganache between the cupcakes or make some Nutella buttercream. Don’t forget to top each cupcake with a Ferrero Rocher chocolate!
Alternative ways to decorate your Ferrero cake
I’ll happily confess to being a bit challenged when it comes to cake decorating, so I’ve kept things simple to create an achievable yet elegant Ferrero Rocher cake. Should you wish to push this cake up to the next level of extravagance, try the following ideas:
- Add a chocolate drip (be mindful that this will make the cake even richer than it already is.
- Carefully drop a piece of edible gold leaf onto the top of each Ferrero Rocher chocolate to mimic the gold wrapper that they come in. (I’m sitting here wishing I’d thought of this when I baked the cake for the photos).
- Alternatively, lightly press pieces of gold leaf around the edge of your Ferrero cake.
- Or push finely chopped roasted hazelnuts right around the edge of the cake.
You can also use the batter to make Ferrero Rocher cupcakes. However you take this recipe, have some fun.
More chocolate cake recipes
Have you made this Ferrero Rocher chocolate cake? Let me know how you got along by leaving a comment or rating below – your feedback is always helpful. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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📖 Recipe
Ferrero Rocher Cake
Equipment
- 3 6-inch circular sandwich cake tins these are smaller than typical cake tins which are around 8-inches
Ingredients
For the hazelnut chocolate cake
- 180 g Baking margarine or butter (softened)
- 180 g Caster sugar
- 90 g Plain flour (all-purpose)
- 75 g Blanched hazelnuts
- 60 g Cocoa powder
- 1½ teaspoons Baking powder
- 3 Eggs large, free-range
- 90 g Buttermilk
- 1 tablespoon Vanilla extract
For the chocolate hazelnut ganache
- 300 ml Double cream 48% fat content
- 225 g Dark chocolate at least 60% cocoa solids
- 225 g Nutella
- ¼ teaspoon Salt
Garnish
- 16 Ferrero Rocher chocolates
Instructions
Make the hazelnut chocolate ganache
- Put all ingredients into a heatproof bowl and heat until the chocolate has melted. Do this either using a bain-marie (set the bowl over a pan of barely simmering water (but do not let the water touch the bowl)) or in the microwave. If using the microwave use a medium heat and cook in 30-second bursts, stirring well before heating again.
- Once the chocolate has melted, beat the ingredients until smooth then let cool to room temperature. Cover and chill for a few hours until very firm.
Make the hazelnut chocolate sponge cake layers
- Preheat the oven to 180C/ 350F/ GM4.
- Grease the base and sides of three 6-inch cake tins and line the bases with baking parchment.
- Roast the hazelnuts for 10-15 minutes until golden. Set aside to cool.
- Use electric beaters to cream the butter and sugar together in a large bowl until soft and fluffy (approximately 3 minutes).
- Separate the egg whites and yolks. Add the yolks to the butter and sugar and beat them in.
- Add the buttermilk and vanilla extract to the bowl and beat in.
- Reserve 15g of the roasted hazelnuts and transfer the rest to a mini food processor or an electric coffee grinder. Pulse in short bursts (1-2 seconds) until finely ground. They break down quickly so take care not to over-process the nuts, causing them to clump together. Aim for the consistency of ground almonds.
- Mix the flour and baking powder together and sieve into the cake batter along with the cocoa powder and ground hazelnuts. Fold the ingredients in using a large metal spoon.
- Whip the egg whites to stiff peaks and fold a large spoonful into the cake batter to loosen it. Now add the rest of the egg white into the bowl and fold in until no streaks remain.
- Divide the mixture between the prepared baking tins, level and bake for around 20 minutes until well risen and a cocktail stick comes out clean when poked into the centre.
- Let the cakes rest in the tins for 2 minutes then turn them out onto a wire rack to cool, removing the baking parchment straight away.
Assemble the cake
- When the ganache has a firm texture similar to ice cream that is only just scoopable, take it out of the fridge. Use electric beaters to whip the ganache until it lightens in colour and has a spreadable consistency.
- Chop the reserved nuts roughly.
- Roughly chop six of the Ferrero Rocher chocolates.
- Lay one layer of sponge cake onto a plate and top with a large spoonful of the ganache. Spread it out (aim for around ¾cm thickness in the ganache).
- Scatter ½ of the chopped chocolate over the top then carefully lay the second layer of sponge cake on top of the first layer.
- Add another layer of ganache and the remaining chocolate pieces then top with the final layer of sponge cake.
- Apply more ganache in a thin layer on the top and sides of the cake (aim for a naked style covering rather than a thick covering).
- Use the remaining ganache to pipe 10 rosettes onto the top of the cake.
- Unwrap the remaining chocolates and press one into each rosette then scatter the chopped nuts into the centre of the cake.
Notes
- I say this for every baking recipe, but please do invest in a set of digital kitchen scales and use gram measurements. This is, by far the most accurate measuring system for baking. Don’t even contemplate using the cup system as it’s a very inaccurate method.
- Remember to grease and line your baking tins even if they are non-stick. It’s the only way to ensure that your cakes come out of the tin easily once baked.
- Check that you use the correct tin size. This recipe requires 6-inch sandwich cake tins. Do not try to stretch the mixture into large tins as the layers will be too flat.
- If you only have 2 cake tins then it’s fine to leave a portion aside and bake it after the first 2 layers have cooked. Don’t forget to wash and dry the tin then grease and line it again.
- It’s easy to over-process the hazelnuts. Pulse in very short bursts (1-2 seconds) and check how finely they have broken down. Stop when they look like ground almonds (it may only take a couple of bursts of power). If over-processed, hazelnuts have a tendency to clump together.
- If the ganache has hardened too much in the fridge, just let it sit at room temperature for 1-2 hours before attempting to whip it. Do not blast it in the microwave as it can easily turn too loose again.
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