Ferrero Rocher Chocolate Cake Recipe

Introduction

This Ferrero Rocher Chocolate Cake is a decadent treat combining rich chocolate layers with creamy hazelnut frosting. Topped with whole Ferrero Rocher chocolates and crunchy hazelnuts, it’s a perfect dessert for special occasions or when you want to indulge in something truly delicious.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup hazelnut spread (such as Nutella)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped hazelnuts (for mixing in)
• 8-10 Ferrero Rocher chocolates (for topping)
• 1/4 cup crushed hazelnuts (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
5. Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Step 6: In a large bowl, beat the softened butter until creamy.
7. Step 7: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
8. Step 8: Add the hazelnut spread, heavy cream, and vanilla extract. Beat on medium speed until the frosting is light and fluffy.
9. Step 9: Gently fold in the finely chopped hazelnuts.
10. Step 10: Place one layer of the chocolate cake on a serving plate. Spread a generous layer of hazelnut frosting on top.
11. Step 11: Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining hazelnut frosting.
12. Step 12: Arrange the Ferrero Rocher chocolates on top of the cake.
13. Step 13: Sprinkle crushed hazelnuts around the base of the cake and on top for added texture.
14. Step 14: Slice and serve. Enjoy this indulgent dessert with a cup of coffee or tea!

Tips & Variations

• Use room temperature ingredients for a smoother batter and frosting.
• For an extra hazelnut kick, add a tablespoon of hazelnut liqueur to the frosting.
• You can substitute whole milk with buttermilk for a tangier flavor and tender crumb.
• Chill the cake for about an hour before slicing to get cleaner, neater cuts.
• Try adding a layer of chopped Ferrero Rocher chocolates between the cake layers for more texture.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to 5 days. Before serving refrigerated cake, bring it to room temperature for about 30 minutes for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble just before serving.

What can I use instead of hazelnut spread?

If you don’t have hazelnut spread, you can use chocolate spread or peanut butter for a different but tasty variation.

Ferrero Rocher Chocolate Cake Recipe

Print Recipe

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4.4 from 87 reviews

This Ferrero Rocher Chocolate Cake is a decadent dessert combining rich, moist chocolate cake layers with creamy hazelnut frosting and topped with iconic Ferrero Rocher chocolates. Perfect for celebrations or a luxurious treat, this recipe features a moist cocoa cake infused with boiling water for extra softness, layered and frosted with a luscious hazelnut buttercream enhanced with chopped hazelnuts, and garnished beautifully with chocolates and crushed nuts for texture and crunch.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Hazelnut Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup hazelnut spread (such as Nutella)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped hazelnuts (for mixing in)

For the Decoration:

• 8–10 Ferrero Rocher chocolates (for topping)
• 1/4 cup crushed hazelnuts (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for baking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution and no lumps.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well blended.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients and mix just until combined. Carefully stir in the boiling water; this will thin the batter and help make the cake moist and tender.
5. Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. Prepare Hazelnut Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder while mixing on low speed until combined. Add hazelnut spread, heavy cream, and vanilla extract and beat on medium speed until light and fluffy. Gently fold in finely chopped hazelnuts for added texture.
7. Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous amount of hazelnut frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, spreading evenly on top and sides.
8. Decorate: Arrange Ferrero Rocher chocolates on the top of the cake. Sprinkle crushed hazelnuts around the base and on top to enhance the decoration and add crunch.
9. Serve: Slice the cake and serve alongside your favorite coffee or tea. Enjoy this rich and indulgent dessert!

Notes

• Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
• The boiling water helps to intensify the chocolate flavor and keeps the cake moist.
• To make the frosting smoother, sift the cocoa powder before adding.
• You can substitute whole milk with buttermilk for a tangier flavor and even moister cake.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Allow refrigerated cake to come to room temperature before serving for best texture and flavor.
• For a dairy-free version, use non-dairy butter substitutes and plant-based milk alternatives.

Keywords: Ferrero Rocher cake, chocolate cake, hazelnut frosting, chocolate dessert, Nutella cake, layered cake, celebration cake