Introduction

This Ferrero Rocher Chocolate Cake is a decadent treat combining rich chocolate layers with creamy hazelnut frosting. Topped with the famous chocolates and crunchy hazelnuts, it’s perfect for celebrations or whenever you crave an indulgent dessert.

Ferrero Rocher Chocolate Cake Recipe - Recipe Image

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
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; it will be thin.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: To make the frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low until combined.
Step 7: Add hazelnut spread, heavy cream, and vanilla extract. Beat on medium speed until light and fluffy.
Step 8: Fold in the finely chopped hazelnuts gently.
Step 9: Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Step 10: Place the second layer on top and frost the entire cake, covering top and sides.
Step 11: Arrange Ferrero Rocher chocolates on top of the cake and sprinkle crushed hazelnuts around the base and over the top.
Step 12: Slice and serve. Enjoy with coffee or tea.

Tips & Variations

Use freshly chopped hazelnuts for extra crunch and flavor in the frosting.
Substitute whole milk with buttermilk for a slightly tangier cake.
For a more intense chocolate flavor, add a teaspoon of instant espresso powder to the dry ingredients.
To make the cake gluten-free, replace all-purpose flour with a gluten-free baking flour blend.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best texture and flavor. You can also freeze the cake layers separately, wrapped tightly, for up to 2 months; thaw fully before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers a day or two ahead and keep them wrapped tightly at room temperature or refrigerated. Prepare the frosting and assemble the cake on the day of serving for the freshest taste.

What can I use instead of Ferrero Rocher chocolates for decoration?

You can substitute with any hazelnut chocolates, truffles, or even whole roasted hazelnuts coated in chocolate. Alternatively, simple chocolate curls or shavings work well too.

Ferrero Rocher Chocolate Cake Recipe

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This Ferrero Rocher Chocolate Cake is an indulgent, rich chocolate cake layered and frosted with creamy hazelnut frosting infused with Nutella and chopped hazelnuts. Topped with whole Ferrero Rocher chocolates and crushed hazelnuts, this dessert combines decadent chocolate flavor with a delightful hazelnut crunch. Perfect for celebrations and gatherings.

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

Ingredients

Scale

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

Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure even distribution. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined to avoid overmixing. Carefully stir in the boiling water; the batter will be thin but this helps create a moist cake. Pour the batter evenly between the prepared pans.
Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes then transfer to wire racks to cool completely before frosting.
Prepare the Hazelnut Frosting: In a large mixing bowl, beat the softened butter at medium speed until creamy and smooth. Gradually add the powdered sugar and cocoa powder on low speed to avoid powdery clouds until fully incorporated. Add the hazelnut spread, heavy cream, and vanilla extract, then beat the mixture on medium speed until light and fluffy. Finally, gently fold in the finely chopped hazelnuts to add texture to the frosting.
Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous, even layer of the hazelnut frosting over the top using a spatula. Carefully place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake smoothly, creating a luscious finish.
Decorate the Cake: Arrange the Ferrero Rocher chocolates evenly on top of the frosted cake for an elegant presentation. Sprinkle crushed hazelnuts around the base of the cake and scatter some on top for added crunchy texture and visual appeal.
Serve: Slice the cake into desired portions. Serve this decadent Ferrero Rocher Chocolate Cake with a cup of coffee or tea for a perfect indulgent treat. Enjoy the rich chocolate and hazelnut flavors!

Notes

Ensure the cakes are completely cool before frosting to prevent melting the frosting.
Use boiling water carefully when mixing the batter to avoid cooking the eggs.
This cake can be stored in an airtight container in the refrigerator for up to 4 days.
For best texture, bring the chilled cake to room temperature before serving.
You can substitute the hazelnut spread with any chocolate hazelnut spread if Nutella is not available.

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