Skip to main content

Ferrero Rocher Chocolate Cake Recipes for Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

ferrerro-rocher-chocolate-cake-recipes-for-dessert

Ferrero Rocher Cake Recipe

Ingredients:

Produce
1: Ferrero rocher truffles

Refrigerated
4: Egg whites
3: Eggs

Condiments
1 tbsp: Lemon juice
3/4 cup: Nutella

Baking & spices
24 oz: Chocolate, semisweet
1: Chocolate chips/curls
9 tbsp: Cocoa powder, unsweetened
1 1/2 cup: Flour
1/2 cup: Powdered sugar
1/2 tsp: Salt
1 Pinch: Salt
1 1/2 cup: Sugar
2 1/2 tsp: Vanilla

Nuts & seeds
2 cups: Hazelnuts, whole
1: Hazelnuts

Drinks
1 tsp: Instant coffee, powder

Dairy
2 1/3 cup: Butter
2/3 cup: Milk
1 1/3 cup: Whipping cream

Other
1/2 cup: (75g) hazelnuts (, toasted and grounded)

Instructions:

  • Preheat oven to 350 degrees F. Butter the sides and bottom of three 8 inch round baking pans. Line the pans with parchment paper.
  • Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the sugar, then remove the bowl from the pan.
  • Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well. Divide the batter evenly into the prepared pans. Sprinkle on the top of each about 1 tbsp chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes.
  • Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and let it cool.
  • Prepare Nutella frosting. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes. Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy. Add sifted cocoa powder and refrigerated chocolate ganache and mix on low until incorporated. Mix in nutella and vanilla extract and mix to combine.
  • On a serving platter pipe a bit of frosting and place one brownie layer. Spread half of chocolate ganache. Add a meringue layer. Spread a bit less than 1/3 of nutella frosting. Add the second brownie layer. Spread a bit less than 1/3 nutella frosting. Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer. Spread remaining nutella frosting on top and sides of the cake. Refrigerate the cake for 30 minutes.
  • Meanwhile cut the remaining 1 ½ cups toasted hazelnuts in smaller pieces. Press the chopped hazelnuts onto the sides of the cake. Refrigerate for another 30 minutes
  • Prepare chocolate glaze. Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze. Place the cake over a smaller bowl or pan, placed in a baking sheet. Pour glaze to cover the top and edges. Refrigerate for 4-6 hours or overnight.
ferrerro-rocher-chocolate-cake-recipes-for-dessert

Easy Ferrero Rocher Cake Recipe

Ingredients:

Refrigerated
2: Eggs

Condiments
1 cup: Nutella spread

Baking & spices
2 cups: All-purpose flour
2 tsp: Baking powder
1 1/2 tsp: Baking soda
3/4 cup: Cocoa powder, unsweetened
2 cups: Granulated sugar
8 cups: Powdered sugar
1 1/8 tsp: Salt
4 oz: Semi sweet chocolate
3 tsp: Vanilla

Oils & vinegars
1/2 cup: Vegetable oil

Nuts & seeds
1/2 cup: Hazelnuts

Drinks
1 tsp: Espresso

Dairy
2 cups: Butter, unsalted
1 1/4 cup: Double creme
1 cup: Milk

Desserts
1: Ferrero rocher candy

Scroll to Continue

Liquids
1 cup: Water

Instructions:

  • Preheat your oven to 350 degrees/F and prepare cake pans by rubbing generously with vegetable shortening and dust with unsweetened cocoa powder.
  • In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder and whisk until well combined.
  • Add in the vanilla, eggs, milk, and vegetable oil and mix until there are no dry spots remaining.
  • Add in the boiling water last and mix on low speed. Slowly increase to high for 1-2 minutes.
  • Divide the batter evenly between the three cake tins and bake for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean.
  • Remove from the oven and allow the cakes to cool completely on a wire rack. In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for 4-5 minutes until fluffy. Add the Nutella and mix until just combined. Scrape the sides and bottom of the bowl .
  • Add half of the powdered sugar and mix on low speed until combined. Slowly pour in the heavy cream and vanilla extract. Mix on low speed until combined then slowly increase the speed to high for 4-5 minutes.
  • Place one cake layer face down on a serving tray or cake stand and top with frosting and smooth. Top with crushed hazelnuts and gently press into the frosting. Repeat with the remaining cake layers. Cover the cake with buttercream.

Ferrero Rocher Cake Recipe With Hazelnuts

Ingredients:

Vegetarian

Refrigerated
4: Egg whites
2: Eggs

Breakfast foods
2 cups: Cornflakes

Baking & spices
3/4 cup: All-purpose flour
1 tsp: Baking powder
1 1/2 tsp: Baking soda
10 2/3 oz: Bittersweet chocolate
3/4 cup: Cocoa powder
1 tsp: Salt
1 pinch: Salt
3 1/8 cups: Sugar
3 tsp: Vanilla

Oils & vinegars
3/8 cup: Vegetable oil

Nuts & seeds
3/4 cup: Hazelnuts
3/4 cup: Hazelnuts, roasted

Dairy
1 cup: Butter
3/4 cup: Buttermilk

Liquids
3/4 cup: Water, hot

Instructions:

  • Preheat oven to 350°F. Line a baking sheet with baking parchment, place all the hazelnuts on the baking sheet and roast in the oven for 6 minutes. Take out and let cool down. Take half of those hazelnuts and add to a mixer and grind until you get fine powder. Set aside. Line two springform tins with baking parchment, grease and dust with some flour. Set aside.
  • Add the flour, ground hazelnuts, sugar, cocoa powder, baking soda, baking powder and salt to a large bowl and mix until well combined. Mix the oil, buttermilk, vanilla extract and eggs in a second blow until combined. Add to the bowl with the dry ingredients and mix until just combined. Add the hot water and mix on medium low speed for another minute until all is well combined. Pour the batter into the two springform tins and bake for 30 minutes. Take out of the oven and let cool down completely on a wire rack.
  • For the hazelnut praline add the sugar to a small saucepan and melt without stirring over medium high heat. Add the toasted hazelnuts, mix until covered completely, then pour on a baking sheet lined with baking parchment and spread. Let cool down, then break into pieces, add to a mixer and mix until you get coarse crumbs. Set aside.
  • For the cornflake crunch chop the chocolate and melt in 30 second steps in the microwave. Add the hazelnut paste and mix until well combined.
  • To assemble the cake, cut the two cakes horizontally in half. Add the fist cake layer on a serving plate and spread some buttercream on top. Sprinkle with a good amount of the cornflake crunch and hazelnut praline crumbs. Place a cake layer on top and press gently down, Repeat until the last cake layer is used.

Ferrero Rocher Cake Recipe With Chocolate Drip

Ingredients:

Vegetarian

Refrigerated
350 g: Eggs

Baking & spices
1 1/2 tsp: Baking powder
350 g: Caster sugar
1: Chocolate drip
1: Ferrero rocher chocolates
1 tsp: Hazelnut cake flavouring
750 g: Milk chocolate
265 g: Self-raising flour
85 g: Unprocessed cocoa powder

Nuts & seeds
1/2 cup: Hazelnuts

Dairy
350 g: Butter, unsalted
350 ml: Double cream
3 tbsp: Milk

Instructions:

  • Preheat the oven to 180C/350F/Gas mark 4. Grab a bowl and add the self-raising flour, unprocessed cocoa powder, baking powder and whisk until well combined. Set aside for later.
  • Whisk the unsalted butter and caster sugar in a bowl for 3-5 minutes or until it is nearly white in colour.
  • Crack the eggs open in a bowl and add 1 tsp of hazelnut. Add 1/4 of the eggs to the bowl and whisk well. Repeat this process for the rest of the eggs in the bowl.
  • Add half of the flour mixture to the butter mix and gradually add the milk. Use a large spoon or hand held whisk to mix all of the ingredients together. Repeat this step with the second half of the flour mixture until you get a silky consistency.
  • Grab some lightly greased 6″ non-stick cake tins and use a spoon to add equal amounts of the cake batter to each tin. Place the tins in the oven on the middle shelf and leave to bake for 25-30 minutes. Stick a skewer in each cake and if the skewer comes out clean then the cakes are ready.
  • Add chocolate ganache to a piping bag and set aside. Then, smooth 1 tbsp of chocolate ganache in the center of the cake board, add the first layer of cake to the board, pour syrup on the cake, add chocolate ganache and then add crushed hazelnuts. Repeat this step for every layer until the cake is fully assembled.

Simple Ferrero Rocher Cake Recipe

Ingredients:

Refrigerated
2: Eggs, large

Condiments
2 cups: Nutella hazelnut spread

Baking & spices
2 cups: All purpose flour
2 tsp: Baking soda
3/4 cup: Cocoa powder, natural unsweetened
10 cups: Powdered sugar
1 tsp: Salt
6 oz: Semi-sweet chocolate chips
1 cup: Shortening
2 cups: Sugar
1 1/2 tsp: Vanilla

Oils & vinegars
1 cup: Vegetable oil

Dairy
2 cups: Butter, salted
1 cup: Buttermilk
1/2 cup: Heavy whipping cream

Desserts
1: Ferrero rocher candies

Liquids
5 tbsp: Milk or water
1 cup: Water

Instructions:

  • Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.Add vanilla to boiling water and add to mixture. Mix well.
  • Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. Make icing while cakes cool. Beat together butter and shortening until smooth.
  • Add Nutella and mix until smooth. Slowly add half of the powdered sugar and mix until smooth. Add 2-3 tbsp of milk or water and mix until smooth. Slowly add the remaining powdered sugar and mix until smooth.
  • To make the chocolate ganache, place the chocolate chips in a medium sized bowl. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth.
  • Assemble cake with buttercream, chocolate ganache and Ferrero rocher crumbs.

Ferrero Rocher Cake Recipe With Hazelnut Truffles

Ingredients:

Vegetarian

Produce
8: Chocolate hazelnut truffles

Refrigerated
6: Egg whites
2: Eggs

Condiments
1: Recipe chocolate hazelnut spread

Baking & spices
1 tsp: Baking powder
2 tsp: Baking soda
2 cups: Cane sugar, Unrefined
2/3 cup: Cocoa powder
3/4 cup: Dark chocolate chips
1 tsp: Himalayan pink salt
2 cups: Raw cane sugar, Fine
1 tsp: Vanilla
2 cups: Whole wheat flour

Oils & vinegars
2/3 cup: Coconut oil

Dairy
3 cups: Butter, Salted
2 tbsp: Butter
1 1/3 cups: Buttermilk

Liquids
3/4 cup: Water, Hot

Instructions:

  • Preheat the oven to 325 degrees. Brush cake pans with melted coconut oil and line the bottom of each pan with a round of parchment paper. Brush the parchment with melted oil, as well. Set aside.
  • Place the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl and whisk together.
  • In another mixing bowl, whisk together the eggs, coconut oil, and buttermilk. Add mixture to the bowl of dry ingredients and mix until just combined.
  • Add the hot water to the cake batter. Whisk until smooth and combined. Divide the mixture between the prepared baking pans.
  • Bake cakes in the preheated oven for 25-30 minutes, or until tops are firm to the touch and a toothpick inserted into the center of the cake comes out clean.
  • Fill a saucepan with 1 inch of water and bring to a simmer over medium/high heat. Place a metal or glass bowl on top of the pan. Add the egg whites and sugar to the bowl and whisk constantly for several minutes, until the mixture is hot to the touch and sugar has completely dissolved.
  • Pour the mixture into the bowl of an electric stand mixer and whisk on medium speed for several minutes.
  • For ganache : place chocolate chips and butter in a small saucepan. Heat on medium, stirring constantly once the chips begin to melt, until you have a smooth, pour-able mixture. Remove from heat and let cool slightly.
  • Place one cake on a cake stand or serving plate. Spread a layer of chocolate hazelnut spread over the cake, making it level. Place another cake layer on top and spread chocolate hazelnut spread over it so that it is smooth and level. Place the last cake layer on top of the nutella spread, bottom side up.

Related Articles