Do you remember the first time you unwrapped that gold foil and bit into a Ferrero Rocher? That crunch of hazelnut, the creamy center, and the crisp wafer shell is a core memory for me. I wanted to capture that exact feeling of excitement in a sliceable, shareable dessert that brings people together.
This isn’t just a chocolate cake; it’s a texture masterpiece. We are talking about moist chocolate sponge layers, a cloud-like whipped Nutella filling, and a crunch from toasted hazelnuts that changes everything. It looks impressive, but the steps are surprisingly straightforward.
The Flavor Pop
This recipe takes the classic chocolate cake and gives it a serious personality boost with one smart addition: hazelnut emulsion. While extracts are great, an emulsion bakes into the cake without losing its potency, meaning every bite screams “hazelnut” rather than just whispering it.
Plus, making your own hazelnut paste for the buttercream sounds fancy, but it is actually just a quick spin in the food processor. That simple step adds a depth of roasted, nutty flavor that store-bought spreads just can’t match. It transforms a standard buttercream into something you will want to eat by the spoonful.
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Ferrero Rocher Cake
- Total Time: 1 hour 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a luxurious chocolate and hazelnut experience with this stunning multi-layered cake. Featuring a moist chocolate sponge, a creamy whipped Nutella filling, and a silky homemade hazelnut buttercream, it perfectly captures the decadence of the classic gold-wrapped truffle.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp hazelnut emulsion
- 1 tsp vanilla extract
- 1 cup hot water
- 2 cups heavy cream
- 1/2 cup Nutella
- 1 cup toasted hazelnuts
- 1.5 cups unsalted butter
- 4 oz semi-sweet chocolate
- 4 cups powdered sugar
- Ferrero Rocher candies
Instructions
- Preheat oven to 325°F and grease three 8-inch cake pans.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Mix eggs, buttermilk, oil, vanilla, and hazelnut emulsion, then combine with dry ingredients before stirring in hot water.
- Bake in prepared pans for 23–27 minutes and allow to cool completely.
- Whip heavy cream to stiff peaks, then fold in Nutella and chopped toasted hazelnuts to create the filling; chill until firm.
- Blitz 4 oz of warm toasted hazelnuts in a food processor until a smooth paste forms.
- Melt chocolate and a splash of cream together and cool, then beat with butter, hazelnut paste, and powdered sugar to make the buttercream.
- Assemble by layering cake with a buttercream dam and filling with the Nutella mixture.
- Apply a thin crumb coat, chill, then frost the exterior with the remaining buttercream.
- Finish with a chocolate ganache drip and decorate with whole Ferrero Rocher candies.
Notes
For the smoothest assembly, ensure your cake layers are slightly chilled before frosting, as this prevents the whipped Nutella filling from sliding. If you cannot find hazelnut emulsion, you can substitute it with double the amount of hazelnut extract for a similar depth of flavor. Always use a high-quality cocoa powder to ensure the chocolate sponge remains rich and dark.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Simple Ingredients, Big Impact
Here is what you need to bring this showstopper to life. Don’t worry, you can find most of these at your local grocery store.
- Hazelnut Emulsion: The secret weapon! It provides a robust flavor that doesn’t bake out like alcohol-based extracts do. If you can’t find it, a strong hazelnut extract works, but the emulsion is the game-changer.
- Toasted Hazelnuts: We use these in the filling, the buttercream, and the decoration. Toasting them is non-negotiable—it wakes up the oils and creates that signature “Ferrero” taste.
- Buttermilk: Room temperature buttermilk reacts with the baking soda to create a super tender, moist crumb.
- Nutella: Used in the whipped filling for that creamy, nostalgic flavor we all love.
- Heavy Cream: Essential for the whipped filling and the rich ganache drip.
- Ferrero Rocher Candies: The crowning jewel! Optional for decoration, but highly recommended for that “wow” factor.
How to Make It
Step 1: Bake the Chocolate Base
Start by preheating your oven to 325°F. Whisk your dry ingredients (flour, sugar, cocoa, leavening agents) in a bowl. In your mixer, combine the wet ingredients—eggs, buttermilk, oil, vanilla, and that crucial hazelnut emulsion. Combine wet and dry, then stir in hot water to bloom the cocoa. Bake in three 8-inch pans for 23–27 minutes.
Step 2: Whip the Nutella Filling
While the cakes cool, whip your heavy cream to stiff peaks. Add the Nutella and whip until smooth, then fold in chopped hazelnuts for crunch. Keep this chilled—it needs to be cold to hold up inside the cake layers.
Step 3: Create the Hazelnut Paste
Toast your hazelnuts in the oven until golden and fragrant. Watch them closely so they don’t burn! Blitz 4 oz of the warm nuts in a food processor until they turn into a smooth paste. This liquid gold is the base of your buttercream.
Step 4: Make the Buttercream
Melt your chocolate and cream together and let cool. Beat the butter until fluffy, then mix in your homemade hazelnut paste and the cooled chocolate mixture. Gradually add powdered sugar until you reach a spreadable consistency.
Step 5: Assemble and Drip
Layer the cake with the buttercream dam and Nutella filling. Crumb coat the cake and chill it to set. Apply the final layer of frosting, then pour your warm ganache drip over the edges. Top with Ferrero Rocher candies for the perfect finish.
Jasmine’s Flavor Tips
- Toast Your Nuts: I cannot stress this enough—raw hazelnuts are bland compared to toasted ones. The heat releases natural oils that punch up the flavor intensity significantly.
- Temperature Check: Make sure your buttermilk and eggs are at room temperature. This helps the batter emulsify properly, giving you a fluffier cake.
- Drip Consistency: For the ganache, do a test drip on the side of a glass before pouring it on your cake. If it runs too fast, let it cool for another minute. If it’s too thick, warm it slightly. You can find more decorating hacks in our Rich Chocolate Treats section.
- Hazelnut Paste: If your food processor is struggling to make the paste, add a teaspoon of neutral oil to help get things moving.
Make It Yours
- Cupcake Version: This batter makes fantastic cupcakes! Bake them for 18-20 minutes and pipe the buttercream on top. Inject the center with a little pure Nutella for a surprise.
- Almond Swap: If you prefer almonds, swap the hazelnuts for almonds and use almond extract. It creates a completely different but equally delicious flavor profile, similar to our recipes in Classic Favorites.
- Naked Cake: For a more rustic look, skip the final outer layer of buttercream and let the layers peek through. It’s a chic, modern style that saves time.
Simple Serving Ideas
This cake is rich, so I love serving thin slices with a beverage that cuts through the sweetness. A shot of hot espresso or a dark roast coffee is the perfect match for the hazelnut notes.
If you are serving this for a summer birthday, a scoop of vanilla bean ice cream adds a lovely temperature contrast. For more celebration inspiration, check out our Party Cakes & Events category.
The Sweet Spot
I hope this recipe inspires you to try making your own nut paste—it really is a simple game-changer that makes this cake unforgettable. Whether you are baking for a birthday or just because you crave chocolate, this Ferrero Rocher cake delivers on every level.
I loved seeing how other bakers tackled similar challenges, like this fun discussion on Reddit, which sparked some of my decoration ideas. If you try this, please snap a photo and tag me! I love seeing your creations.
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