Ferrero Rocher Cake
A decadent dessert inspired by the world-famous hazelnut chocolates. This Ferrero Rocher cake combines moist chocolate sponge, creamy hazelnut filling, and crunchy wafer layers, topped with ganache and Ferrero Rocher chocolates for the ultimate indulgence.
Equipment
- Mixing Bowls
- Electric Mixer
- Cake Pans
- Spatula
Ingredients
Chocolate Sponge
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder unsweetened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs room temperature
- 1 cup milk
- 1/2 cup vegetable oil
Hazelnut Filling
- 1 cup Nutella or other hazelnut spread
- 1 cup whipping cream cold
- 1/2 cup crushed wafers
Ganache & Decoration
- 1 cup dark chocolate chopped
- 1/2 cup heavy cream
- 8 Ferrero Rocher chocolates for topping
- 1/4 cup chopped hazelnuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
- Add eggs, milk, and oil. Mix until smooth. Divide into pans and bake for 25–30 minutes. Let cool completely.
- Whip cream until soft peaks form, then fold in Nutella and crushed wafers to create the hazelnut filling.
- Place one cake layer on a plate, spread filling over it, then top with the second cake layer.
- Heat cream until just steaming and pour over chopped chocolate. Stir until smooth to make ganache. Spread over cake.
- Decorate with Ferrero Rocher chocolates and chopped hazelnuts. Chill for at least 30 minutes before serving.
Notes
For extra elegance, add gold leaf or dust cocoa powder on top. You can also use milk chocolate ganache if you prefer a sweeter flavor.