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A chocolate cake adorned with chopped hazelnuts on its sides sits on a white cake stand. The cake is topped with swirls of chocolate frosting, each holding a Ferrero Rocher chocolate, adding an elegant touch to the decadent dessert.
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Ferrero Rocher Cake Recipe

Prep Time1 hour 30 minutes
WORK TIME30 minutes
Cuisine: World
Servings: 10 yields

Ingredients

For the cake:

  • 6 Eggs
  • ½ cup 100g Sugar
  • 180 g 6oz Ground hazelnuts
  • 3 tablespoons 25g Flour
  • 3 tablespoons 22g Cocoa powder
  • 2½ teaspoons Baking powder
  • Pinch salt

For the frosting:

  • 260 g 1 cup + 2 tablespoons Butter, room temperature
  • ⅔ cup 200g Nutella
  • 170 g 6oz Dark/milk Chocolate

For the syrup:

  • ½ cup 100g sugar
  • ½ cup 120ml water

Also:

  • 40 g crushed wafers
  • 8 Ferrero rocher candies
  • 100 g 3.5oz Chopped hazelnuts

Instructions

  • DIRECTIONS
    1. Preheat oven to 350F (175C). Line three – 8 inch (20cm) round pans with parchment paper and grease with butter.
    2. Place the hazelnuts in a food processor and process until finely ground.
    3. In one bowl sift flour, cocoa powder, baking powder. Stir in the ground hazelnuts.
    4. In a large bowl whip eggs on high speed, slowly add sugar and whip until tripled in volume, about 10 minutes.
    5. Using a spatula, gently fold the dry ingredients into the eggs in 3 additions.
    6. Divide the batter between three pans and bake for 40 minutes. until a toothpick inserted in the center comes out clean.
    7. Let cool for 10 minutes in the pans, release from the pan and let cool completely on cooling rack.
    8. Make the frosting: in a heatproof bowl, melt the chocolate over a double boiler or in a microwave (in a 30 sec pulses) and let cool to room temperature. Add room temperature butter and Nutella. Whip until fully incorporated and fluffy.
    9. Assemble: transfer 5-6 tablespoons of the frosting to a piping bag and keep for later. Place one cake layer on your serving dish, spread a layer of frosting and sprinkle with half of the crushed wafers. Place another layer of cake and repeat the process. Spread the remaining frosting on top and side of the cake.
    10. For final decoration: toast the hazelnuts on a pan, crush them and coat the side of the cake. Pipe starts on top of the cake and place 1 Ferrero rocher on each star.
    11. Refrigerate for 2 hours before serving.
    Notes:
    • I forgot to show it in the video BUT to make the cake more moist, before you spread the frosting over the cake layers brush the cake with some syrup, rum, jam+water or some other liquid. Otherwise your cake will be too dry!
    • Recipe for a simple syrup to soak the cake: In a medium saucepan combine ½ cup sugar and 1/2 cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
    • You can make this cake with only two layers.
    • If your oven is big enough, you can bake all 3 cake pans together. My over is too small for that.
    • For the decoration: I chopped the hazelnuts coarsely, But Looking back I think it is better to finely chop them.

Video