The Ultimate Ferrero Rocher Cake (A Chocolate Hazelnut Dream!)
Hello, my friends, and get ready to create a cake that is the very definition of pure, decadent elegance. If you are a fan of that iconic, golden-wrapped Ferrero Rocher chocolate, with its perfect layers of chocolate, hazelnut, and crispy wafer, then you are going to be absolutely obsessed with this incredible cake. This is a true showstopper, perfect for a milestone birthday, a holiday, or any time you need a truly special celebration cake.
Imagine two layers of a rich, moist, and tender chocolate hazelnut sponge cake. These beautiful layers are then filled and frosted with the most unbelievably silky, smooth, and luscious chocolate hazelnut (Nutella!) buttercream. The entire masterpiece is then adorned with a crunchy border of toasted, chopped hazelnuts and crowned with a halo of whole Ferrero Rocher chocolates. Every single bite is a perfect harmony of rich chocolate and nutty hazelnut.
Why You’ll Be Absolutely Obsessed With This Cake
This is more than just a cake; it’s an unforgettable dessert experience.
- Incredible Chocolate Hazelnut Flavor: This cake is a true celebration of the classic flavor combination. With toasted hazelnuts in the sponge and a rich Nutella buttercream, it’s a dream come true for any chocolate hazelnut lover.
- The Silkiest Nutella Buttercream: This frosting is pure, whipped perfection. It’s rich, decadent, and has an unbelievably smooth and silky texture that is an absolute joy to eat.
- A True Showstopping Presentation: The combination of the smooth frosting, the crunchy hazelnut border, and the iconic Ferrero Rocher chocolates on top makes for a stunningly beautiful and professional-looking cake.
- Surprisingly Simple to Make: While it looks incredibly impressive and complex, the components of this cake are straightforward and come together with ease, making it an achievable project for any home baker.
Gather Your Decadent Ingredients: What You’ll Need
This impressive cake is broken down into two delicious components: the chocolate hazelnut sponge and the silky buttercream.
For the Chocolate Hazelnut Cake:
- 200g (about 1 cup) golden caster sugar
- 200g (about 7/8 cup) unsalted butter, softened
- 4 large eggs
- 150g (about 1 1/4 cups) self-raising flour
- 50g (about 1/2 cup) cocoa powder, sifted
- 1 tsp vanilla extract
- 75g (about 1/2 cup) hazelnuts, toasted and chopped
For the Buttercream & Decoration:
- 250g (about 1 cup + 2 tbsp) unsalted butter, softened
- 250g (about 1 cup) chocolate hazelnut spread (like Nutella)
- 500g (about 4 cups) icing sugar (powdered sugar)
- 75g (about 1/2 cup) hazelnuts, toasted and chopped
- 11 Ferrero Rocher chocolates
Crafting Your Ferrero Rocher Cake: Step-by-Step Guide
Let’s build this beautiful layer cake. The toasted hazelnuts are key for the best flavor!
- Bake the Chocolate Hazelnut Sponges: First, preheat your oven to 180°C/160°C Fan (350°F). Butter and line the bases of two 20cm (8-inch) sandwich cake tins. In a large bowl, use an electric mixer to beat the sugar and softened butter with a pinch of salt until pale and fluffy. Beat in the eggs, one at a time. Gently fold in the self-raising flour, sifted cocoa powder, vanilla, and finally, the 75g of toasted, chopped hazelnuts, until just combined.
- Cool the Cakes: Divide the batter equally between your two prepared tins and smooth over the tops. Bake for 20-22 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
- Make the Nutella Buttercream: To make the buttercream, beat together the softened butter, the chocolate hazelnut spread, and the icing sugar with a pinch of salt until it is rich, chocolaty, and perfectly smooth. If the frosting seems very stiff, you can stir in 1-2 tablespoons of just-boiled water to loosen it to a perfect, spreadable consistency. Transfer a few spoonfuls of the finished buttercream into a piping bag fitted with a star nozzle for the final decoration.
- Assemble the Cake: Once the cake layers are completely cool, it’s time to assemble! Place one of the sponges on your cake stand or serving plate. Use about a third of the remaining buttercream to spread a thick layer over the top. Sprinkle with an extra 2 tablespoons of chopped hazelnuts before placing the second sponge on top.
- Frost and Decorate: Use the remaining buttercream to frost the top and sides of the cake. For a beautiful finish, press the 75g of chopped hazelnuts into the bottom half of the sides of the cake.
- The Grand Finale: Use the buttercream in your piping bag to pipe 11 small, swirled peaks on top of the cake around the outer edge. Gently press a whole Ferrero Rocher chocolate onto each peak.
Wise Tips for the Perfect Ferrero Rocher Cake
- Toast Your Hazelnuts! This is a non-negotiable step. Toasting the hazelnuts in the oven before you chop them awakens their oils and brings out an incredible, deep, nutty flavor that is essential for this cake.
- Cool Cakes Completely: You must let your cake layers cool completely to room temperature before you attempt to frost them. A warm cake will melt your beautiful buttercream into a soupy mess.
- The Crumb Coat Trick: For an extra-neat, professional finish, you can apply a thin “crumb coat” of the buttercream over the entire cake, chill it for 30 minutes to set, and then apply your final, thicker coat of frosting.
- What is Self-Raising Flour? It’s simply all-purpose flour with a leavening agent (like baking powder) already mixed in. To make your own, for every 1 cup of all-purpose flour, just whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Ferrero Rocher Cake
Ingredients
Equipment
Method
- Preheat oven to 180°C/160°C Fan (350°F). Butter and line two 20cm cake tins. Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time. Fold in the flour, cocoa, vanilla, and finally the 75g of hazelnuts.
- Divide the batter between the tins and bake for 20-22 minutes. Cool completely on a wire rack.
- For the buttercream, beat together the softened butter, chocolate hazelnut spread, and icing sugar with a pinch of salt until smooth and rich. Add 1-2 tbsp of hot water to loosen if needed.
- Use a third of the buttercream to sandwich the cooled sponges together, sprinkling with 2 tbsp of chopped hazelnuts on the filling. Use the remaining buttercream to frost the top and sides of the cake.
- Press the 75g of chopped hazelnuts into the bottom half of the sides of the cake.
- Pipe 11 swirled peaks of buttercream on top of the cake around the edge and top each peak with a Ferrero Rocher chocolate.
Notes
Frequently Asked Questions (FAQ) – Ferrero Rocher Cake
Can I make this cake ahead of time?
Yes. You can bake the cake layers a day in advance, let them cool completely, and store them, well-wrapped, at room temperature. The buttercream can also be made a day ahead and stored in the fridge; just let it come to room temperature and give it a quick whip before frosting the cake.
How do I store the finished cake?
Store the finished cake in a cake carrier or covered in a cool place (not the fridge, if possible, as it can dry out the sponge). It will keep well for up to 3 days.
Can I use a different kind of nut?
While hazelnuts are classic for the Ferrero Rocher flavor, toasted almonds would also be a delicious substitute.
Conclusion
This Ferrero Rocher Cake is a true celebration of one of the world’s most beloved chocolates. It’s a decadent, impressive, and incredibly satisfying dessert that is sure to be the star of any special occasion. Enjoy every single chocolate hazelnut-filled bite!
