This easy Ferrero Rocher cake consists of layers of chocolate cake filled with a hazelnut-filled chocolate ganache and enrobed in a Nutella cream cheese frosting.
This decadent cake is perfect for chocolate lovers or lovers of Ferrero Rocher candies. This layered chocolate cake is perfect for any special occasion or celebration.
This Ferrero Rocher cake recipe began with a mashup of my go-to chocolate cake recipe and my Nutella cupcakes.
I wanted an easy chocolate cake that I could fill a milk chocolate ganache and hazelnuts, and to enrobe the moist chocolate cake layers with a Nutella frosting. Then decided to decorate the top of the cake with Ferrero rocher candy.
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Unsweetened cocoa powder to flavor the cake and the Nutella cream cheese frosting.
- Plain, all-purpose flour, or standard-grade flour.
- Butter (I used a European-style New Zealand butter with 82% butterfat) adds flavor, softness, and moisture to the chocolate cake. And assists in the flavor and texture of the cream cheese frosting.
- Milk - I prefer to use whole or full-fat milk, however, a lower fat percentage will work just fine.
- Eggs - I use size 6 eggs, which are the same as an Australian/South African large or a US/European medium-sized egg.
- Vanilla extract enhances the flavors of the other ingredients in the recipe.
- Espresso powder/instant coffee granules enhance the flavor of the cocoa powder
- Baking powder gives this cake lift, to test if it is fresh, place a quarter teaspoon into a small bowl (heat-proof) or mug, pour boiled water over the baking powder, if it fizzles, then it is fresh enough for baking.
- Salt - an essential to baked goods, I use table salt. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
- Nutella or a chocolate hazelnut spread for the icing or frosting of the cake. I have successfully used "cheaper" brands such as Pam's.
- Cream cheese - I always use Philadelphia block cream cheese in baking, and for making frosting or icings.
- Icing sugar/powdered sugar/confectioner's sugar for the Nutella cream cheese frosting.
- Milk chocolate for the ganache filling, I used Whittaker's milk chocolate (33%), however, you can always use a darker chocolate should you wish.
- Whole hazelnuts which I then roast and chopped for chocolate filling.
- Heavy cream or whipping cream for the chocolate ganache.
- Fererro Rocher candies to decorate the cake.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make a Ferrero Rocher Cake
Making the Cake
NOTE - This cake batter makes two 8-inch (20cm) round cakes about 3.5cm tall. For my photos, I split the cakes into two each.
NOTE - If weighing out the cake batter between the cake pans, each cake tin will take approximately 540 grams of cake batter.
Step 1 - Preheat the oven the 170°C/340F. Grease and line 2 x 8" (20cm) round cake tins with baking paper or parchment paper.
Step 2 - Toss the vanilla extract and granulated instant coffee or espresso powder into the milk. The coffee will dissolve into the milk, making it easier to mix in with the rest of the ingredients.
Step 3 - In a large bowl, whisk together the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool while moving on to the next step.
Step 4 - In a large mixing bowl beat the eggs and sugar until light and fluffy and have doubled in volume. About 3-5 minutes using an electric hand mixer/stand mixer.
Step 5 - Pour the melted butter slowly down the side of the bowl with the mixer running. Mix until well combined. Similarly, add in the milk and mix through.
Step 6 - Sieve the cocoa powder over the wet ingredients. Add in half the flour and whisk together until just combined. Add in the rest of the flour and mix until just combined.
Pour the batter into the prepared baking pans. Smooth the batter to the edges. Bake for 30 to 40 minutes or until a cake tester comes out clean from the center of the cake. Cool in the baking pans for 10 minutes before turning out onto a cooling rack to completely cool.
Making the Nutella Cream Cheese Icing/Frosting
Step 1 - Allow the butter and cream cheese to come to room temperature.
Step 2 - Using a stand mixer or electric hand mixer cream the cream cheese and butter together until light, fluffy and well combined. This will take about 5 minutes.
Step 3 - Add in the Nutella and beat until well combined and smooth.
Step 4 - Sieve in the icing sugar (powdered sugar) and cocoa powder. Mix on a low speed until combined then crank up the speed and beat for 3 to 5 minutes. If the mixture feels too stiff, add 1 to 3 tablespoons of milk and combine to a piping consistency. If the mixture feels too soft, add 2 to 5 tablespoons of icing sugar and combine to a piping consistency.
Roasting the Hazelnuts
Step 1 - Preheat the oven to 180°C/355F.
Step 2 - Place the whole hazelnuts on a baking sheet and roast for 8 to 10 minutes.
Step 3 - Pour the hazelnuts into a clean tea towel and rub the hazelnuts together to loosen and remove the skins.
Step 4 - Remove the skins and roughly chop the hazelnuts. Set aside.
Making the Chocolate Ganache
Step 1 - Heat up the heavy cream either over medium heat in a small saucepan or in a heatproof bowl in the microwave.
Step 2 - Once the cream is hot and bubbling around the edges, toss in the blocks of chocolate. Allow the mixture to sit for 5 minutes, then whisk the mixture together until the ganache is smooth and creamy.
Step 3 - Allow the ganache to cool to room temperature. Stirring every 10-15 minutes to see how much the ganache has set. When the ganache is cool yet still pourable, stir through the hazelnuts.
Assemble the Cake
NOTE - This cake can be assembled as a two-layer or 4 layer cake. This decision is 100% up to you! If making a 2-layer cake, half the amount of ganache and roasted hazelnuts.
Step 1 - Once the cakes are completely cooled. Level off the cakes using a wired cake leveler or a serrated bread knife.
Step 2 - If making a 4-layer cake, cut each cake layer into two thinner cake layers. Set aside.
Step 3 - Divide the frosting into thirds. The final third will be used for the final layer of frosting (set this aside). Fill a piping bag with a large tip with a third of the frosting.
Step 4 - Place about a teaspoon of frosting in the middle of the plate. Place the first layer of cake in the center.
Step 5 - Pipe a border of frosting around the bottom layer of the cake. Fill the inside with a third of the chocolate ganache.
Step 6 - Place the second layer of cake on top of the biscuits, and press down gently.
Step 7 - Repeat for the next two layers topping up the piping bag if needed. Place the last layer on top and press down gently.
Step 8 - Fill in any gaps between the layers of cake with any frosting left in the bag. Then cover the outside of the cake (top and sides) with the frosting, smoothing it on with a palette knife or offset spatula. This is known as the crumb coating. Then place the entire cake into the fridge and allow the frosting to set up.
Step 10 - Once the frosting has set, smooth the last third of the frosting over the top and sides of the cake. Swirling the frosting on the top of the cake for rustic vibes.
Step 11 - Decorate the top of the cake with whole, and/or chopped Ferrero Rocher chocolates. Slice, serve, and enjoy.
