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The Best Ferrero Rocher Cake Recipe: A Luxurious Celebration of Chocolate and Hazelnut

This indulgent Ferrero Rocher Cake is a rich and luxurious dessert made with layers of hazelnut-chocolate sponge, creamy Nutella frosting, and garnished with Ferrero Rocher candies. Perfect for special occasions, it’s a true showstopper.

Ingredients

Scale
  • 1 3/4 cup bittersweet chocolate chips
  • 1/2 cup Nutella or other hazelnut-chocolate spread
  • 1 cup hazelnuts
  • 1/4 cup confectioner’s sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup white granulated sugar
  • 2 tablespoons Frangelico or hazelnut liqueur
  • 7 eggs, separated
  • 2 cups unsalted butter, softened (for frosting)
  • 1 cup Nutella (for frosting)
  • 1/4 teaspoon salt, optional (for frosting)
  • 2 cups confectioner’s sugar (for frosting)
  • Crushed crunchy wafer or waffle cookies
  • 1/2 cup Frangelico or hazelnut liqueur (for assembly)
  • Ferrero Rocher candies and hazelnuts for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray sides with non-stick spray.
  2. Melt chocolate chips using a microwave or double boiler. Whisk in Nutella until smooth. Set aside.
  3. In a food processor, pulse hazelnuts, flour, cocoa powder, baking powder, salt, and confectioner’s sugar into a fine flour. Set aside.
  4. In a stand mixer, beat butter and granulated sugar on high until light and fluffy. Add Frangelico and egg yolks; mix until smooth. Fold in the chocolate-Nutella mixture, followed by the hazelnut flour mixture.
  5. In a clean bowl, beat egg whites until stiff peaks form. Gently fold chocolate batter into the egg whites until fully combined, being careful not to deflate the mixture.
  6. Divide the batter between the two prepared pans and bake for 35–40 minutes, or until a toothpick comes out clean. Let cakes cool completely on wire racks. Once cooled, carefully slice each cake in half to create 4 thin layers.
  7. For the frosting: beat softened butter and Nutella until light and fluffy (5–6 minutes). Gradually add confectioner’s sugar and beat for another 3–4 minutes. Add salt if desired.
  8. To assemble: lightly brush each cake layer with Frangelico. Spread frosting between layers and sprinkle with crushed wafer cookies. Frost the top and sides of the cake.
  9. Decorate with Ferrero Rocher candies, crushed hazelnuts, and/or more crushed cookies.
  10. Refrigerate the cake. Before serving, let it sit at room temperature for 1 hour so the buttercream softens.

Notes

  • For a gluten-free version, substitute the 1/4 cup flour with an additional 1/4 cup hazelnuts.
  • Use room temperature ingredients for best texture.
  • Be gentle when folding the egg whites to maintain volume and lightness.
  • This cake is rich—cut into small slices when serving.
  • The cake can be made a day in advance and refrigerated overnight.

Nutrition

Find it online: https://fiteatshub.com/the-best-ferrero-rocher-cake-recipe-a-luxurious-celebration-of-chocolate-and-hazelnut/