Ferrero Rocher Cake

Close up of a Ferrero Rocher Chocolate Cake with whipped ganache.

5 from 2 votes

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 Rocher chocolate cake is undeniably rather special, making it perfect for Christmas and other celebrations.

Prep Time1

Cook Time35

Total Time1 35

Course: Baked Goods, Dessert

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 715kcal

Author: Jane Coupland

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.

Nutrition