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Ferrero Rocher Cake

Irresistible Ferrero Rocher Cake for Sweet Celebrations

This Ferrero Rocher Cake is a decadent dessert featuring chocolate and hazelnuts, perfect for sweet celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Use room temperature for better incorporation.
  • 1 cup Granulated Sugar Sweetens the cake and aids in leavening.
  • 1 cup Ground Hazelnuts Can substitute with hazelnut flour if needed.
  • 1 cup All-Purpose Flour Carefully measure or use gluten-free flour for gluten-free option.
  • 3/4 cup Cocoa Powder Imparts a deep chocolate flavor.
  • 1 teaspoon Baking Powder Helps the cake rise.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature for easy mixing.
For the Frosting
  • 1 cup Chocolate Chips Boosts the chocolate flavor.
  • 1/2 cup Nutella Any hazelnut spread works as a substitute.
  • 1 cup Whipping Cream Create a light and airy texture.
For Decoration
  • 1 cup Crushed Wafers Bauducco vanilla wafers are a tasty choice.
  • 6 pieces Ferrero Rocher Candy Perfect decorative touch.
  • 1/2 cup Chopped Hazelnuts Adds crunch and flavor.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Microwave-safe bowl
  • sifter
  • Serrated Knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
  2. In a large mixing bowl, whisk together the large eggs and granulated sugar until pale and fluffy, about 5-7 minutes.
  3. Sift together the all-purpose flour, cocoa powder, baking powder, and ground hazelnuts in a separate bowl.
  4. Gradually mix the dry ingredients into the egg-sugar mixture in three parts, being gentle to maintain airiness.
  5. Pour the batter into the prepared cake pan and bake for about 40 minutes until a toothpick comes out clean.
  6. While the cake cools, melt the chocolate chips, then mix with Nutella and softened butter until well combined.
  7. Whisk the heavy whipping cream until soft peaks form and gently fold into the chocolate mixture.
  8. Slice the cooled cake into layers and spread frosting between each layer, adding crushed wafers for texture.
  9. Frost the top and sides of the cake with remaining frosting, then decorate with chopped hazelnuts and Ferrero Rocher candies.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 7gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 35gVitamin A: 800IUCalcium: 50mgIron: 2mg

Notes

Use room temperature eggs for better incorporation and avoid overbaking by testing with a toothpick. Refrigerate frosting if too runny.

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