Ferrero Rocher Cake

This Ferrero Rocher cake is the most soft and spongy chocolate cake. The moist chocolate cake layers are paired with a silky Nutella buttercream and filled with lots of Ferrero Rocher and hazelnuts. Ferrero Rocher chocolates are one my favorite chocolates. It is a classic and it still taste so good! It’s a beautiful flavor combination that never fails.

Making this Ferrero Rocher cake is so fun! It has all the elements of a Ferrero Rocher! It consists of super soft and spongy chocolate cake layer, a Nutella buttercream and between each layer is chopped Ferrero Rocher and hazelnuts.

This cake burst of Ferrero Rocher flavor and is show stopper of a cake! It's a perfect cake for birthdays, celebrations and a special occasion.

For more layer cake recipes, try Strawberry and Blueberry Layer Cake, Ultimate S'mores Layer Cake, and Strawberry and Lemon Layer Cake.

WHY THIS RECIPE WORKS

• Chocolate cake layer: These chocolate cake layers are super easy to make and incredible soft.
• Ferrero Rocher: This cake is full of Ferrero Rocher! There is both Ferrero Rocher between the layers and used as decoration on the cake!
• Nutella buttercream: This buttercream is so silky smooth and full of Nutella flavor.

INGREDIENT NOTES

These are some of the key ingredients for the Ferrero Rocher Cake. For a full list of ingredients, check out the recipe card below.

• Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Whole milk: Whole milk makes for a soft and tender cake. Measure out the whole milk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
• Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
• Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
• Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
• Nutella: Nutella is used in the buttercream.
• Ferrero Rocher: Ferrero Rocher's are used as beautiful decoration on top of the cake.
• Hazelnuts: The hazelnuts are quickly toasted in the oven, to bring out the their flavor and chopped into small pieces.

STEP BY STEP INSTRUCTIONS - CHOCOLATE CAKE LAYERS

Here is how make and bake the Ferrero Rocher cake. To make this cake you'll need a stand mixer with a paddle attachment, or an electric whisk. You will need 3 x 20 cm cake pan lined with parchment paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare 3 x 20 cm cake pan lined with parchment paper.

STEP 1: Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

STEP 2: In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

STEP 3: In a separate bowl add all of the wet ingredients, including the hot water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

STEP 4: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.

STEP 5: Divide the cake batter into the 3 prepared 20 cm cake pans and bake them for 18-20 min or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 min, gently remove the cakes from the cake tins and let the cakes cool down completely.

STEP BY STEP INSTRUCTIONS - NUTELLA BUTTERCREAM

STEP 1: Mix the butter and Nutella in a bowl of a stand mixer with the paddle attachment or with a hand mixer for 3 minutes on medium/ high speed. Scrape down the sides of the bowl and give it another mix for 1 minute.

STEP 2: Sift the powdered sugar and cocoa powder. Add the powder sugar/cocoa powder, vanilla extract and milk in 3 parts. Whipping until each addition is fully incorporated.

STEP 3. Scrape down the sides of the bowl and give the buttercream a final mix for 3 minutes on low speed.

STEP BY STEP INSTRUCTIONS - ASSEMBLING

STEP 1. Start by toasting the whole hazelnuts in the oven for 5 minutes at 200ºC/390ºF. Let them cool down and then chop the finely. Cut the very top of the cake layers to make them all even height.

STEP 2: Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it. 

STEP 3: Add 2-3 big scoops of buttercream on the cake layer and with an offset spatula, even it out. Cut 6 Ferrero Rochers into quarters and place them on top of buttercream. Sprinkle with a handful of the chopped hazelnuts.

STEP 4: Add the next sponge layer and do the same as the previous layer. Then add the final cake layer and cover the cake in a thin layer of crumb coating. Place it in the fridge or freezer for 20 minutes, for the buttercream to set.

STEP 5: Add the remaining buttercream, and spread it out over the entire cake in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 10 minutes.

STEP 6: Decorate the layer cake by sprinkling more of the chopped hazelnuts and decorate with 8 Ferrero Rocher.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

FAQ

STORAGE

Store the layer cake in the fridge in an airtight container. It's best enjoyed within a few days.

Other Layer Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Ferrero Rocher Cake

This Ferrero Rocher cake is the most soft and spongy chocolate cake. It is paired with a silky Nutella buttercream and filled with lots of Ferrero Rocher and chopped hazelnuts. 

5 fra 8 stemmer

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 773 kcal

Equipment

• 3x 20 cm baking pan
• Stand Mixer
• Hand Mixer
• Decorating Turntable
• Off-set spatula

Ingredients

  

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CHOCOLATE CAKE LAYERS

• 180 g boiled water
• 260 g all-purpose flour
• 300 g granulated sugar
• 75 g unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• ¾ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 180 g whole milk room temperature
• 110 g vegetable oil like canola oil
• 3 large eggs room temperature
• 2 teaspoon vanilla extract

NUTELLA BUTTERCREAM

• 260 g butter room temperature
• 140 g Nutella
• 620 g powdered sugar
• 40 g cacao powder
• 1 tablespoon vanilla extract
• 4-5 tablespoon whole milk room temperature
• Chopped hazelnuts
• 20 Ferrero Rocher
• 25 g hazelnuts chopped

Instructions

 

CHOCOLATE CAKE LAYERS

• Preheat the oven at 175ºC/350ºF conventional oven and line 3x 20 cm/8 in baking pans with parchment paper.
• Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
  180 g boiled water
• In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
  260 g all-purpose flour, 300 g granulated sugar, 75 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ¾ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
• In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
  180 g whole milk room temperature, 110 g vegetable oil like canola oil, 3 large eggs room temperature, 2 teaspoon vanilla extract
• Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
• Divide the cake batter into the 3 prepared baking tins and bake them for 18-20 minutes or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

NUTELLA BUTTERCREAM

• Mix the butter and Nutella in a stand mixer with the paddle attachment or with a hand mixer for 3 minutes on medium/high speed. Scrape down the sides of the bowl and give it another mix for 1 minute.
  260 g butter, 140 g Nutella
• Sift the powdered sugar and cocoa powder. Add the powder sugar/cocoa powder, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.
  620 g powdered sugar, 40 g cacao powder, 1 tablespoon vanilla extract, 4-5 tablespoon whole milk
• Scrape down the sides of the bowl and give the buttercream a final mix for 3 minutes on low speed.

ASSEMBLING

• Start by toasting the hazelnuts in the oven for 5 minutes at 200ºC/390ºF. Let them cool down and then chop the finely. 
  25 g hazelnuts
• Cut the very top of the cake layers to make them all even height.
• Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
• Add 2-3 big scoops of buttercream on the cake layer and with an offset spatula, even it out. Cut 6 Ferrero Rochers into quarters and place them on top of buttercream. Sprinkle with a handful of the chopped hazelnuts.
• Add the next sponge layer and do the same as the previous layer. Then add the final cake layer and cover the cake in a thin crumb coat. Place it in the fridge or freezer for 20 minutes, for the buttercream to set.
• Add the remaining buttercream, and spread it out in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 10 minutes.
• Decorate the layer cake by sprinkling more of the chopped hazelnuts and decorate with 8 Ferrero Rocher.

Notes

This recipe has been updated from an older recipe. Here is the recipe for the Hazelnut Praliné that was in the old recipe.

Hazelnut Praliné:
- 100 g skinless hazelnuts
- 50 g granulated sugar

1. Heat the oven to 200ºC and toast the hazelnuts for 5 mins. Let them cool down completely. Divide the hazelnuts into two bowl of each 50 g. Then finely chop one of the 50 g of hazelnuts and set them aside.
   Make a dry caramel by slowly melting the sugar over low/medium heat in a small pot until a nice amber color. Add the other portion (non-chopped) hazelnuts and fold them quickly together with a heat-proof silicone spatula. Be careful as it’s very warm. Spread it out on a silicone mat or baking paper. Let it cool down completely.
   Once completely cooled down, use a strong blender, and blend it until smooth.
2. Transfer it to a bowl and fold in the chopped hazelnuts until completely combined.
3. Cover it with some cling film and set it aside until the assembling of the cake.

Nutrition

Calories: 773kcalCarbohydrates: 108gProtein: 8gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 533mgPotassium: 307mgFiber: 5gSugar: 84gVitamin A: 727IUVitamin C: 0.3mgCalcium: 97mgIron: 3mg

Keyword chocolate, Ferrero Rocher, hazelnuts, layer cake, Nutella

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