Ferrero Rocher Chocolate Hazelnut Cake RecipeIngredients
For the Chocolate Sponge:
1 cup (125 g) all-purpose flour
½ cup (50 g) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (150 g) sugar
½ cup (120 ml) vegetable oil
2 large eggs (room temp)
½ cup (120 ml) milk
½ tsp vanilla extract
½ cup (120 ml) hot coffee or hot water
For the Hazelnut Cream Filling:
1 cup (240 ml) heavy cream, chilled
½ cup (120 g) Nutella or hazelnut spread
2 tbsp powdered sugar
¼ cup roasted hazelnuts, chopped
For the Chocolate Ganache:
200 g dark or milk chocolate, chopped
150 ml heavy cream
1 tbsp butter
For Decoration:
6–8 Ferrero Rocher chocolates (halved)
Caramelized chocolate coins or buttons (optional)
Extra roasted hazelnuts
Chocolate sprinkles/pearls
Instructions
1. Make the Sponge:
Preheat oven to 175°C (350°F). Grease and line two 8-inch cake pans.
In a bowl, sift flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, and oil until light. Add milk and vanilla.
Slowly fold in dry ingredients. Add hot coffee last and mix until smooth.
Divide batter into pans, bake 25–30 mins, or until a toothpick comes out clean.
Cool completely before assembling.
2. Prepare Hazelnut Cream:
Whip cold cream with powdered sugar until soft peaks form.
Add Nutella and whip until fluffy. Fold in chopped hazelnuts.
Keep chilled until needed.
3. Make Ganache:
Heat cream until steaming, pour over chopped chocolate.
Let sit for 2 mins, stir until smooth. Add butter for shine.
Cool slightly before spreading.
4. Assemble the Cake:
Slice sponges in half (for 4 layers).
Place one sponge layer, spread hazelnut cream. Repeat with all layers.
Cover cake with remaining cream for smooth sides.
Pour ganache on top, letting it drip slightly.
5. Decoration:
Pipe chocolate cream swirls on top.
Place Ferrero Rocher halves, chocolate coins, and hazelnuts as shown in the photo.
Scatter small chocolate pearls for extra detail.