Ferrero Rocher Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment; lightly flour or dust with cocoa powder.

Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until uniform.

In a large bowl or stand mixer bowl, beat granulated sugar and eggs on medium speed for 2–3 minutes until slightly thickened. Add vegetable oil and vanilla and mix until incorporated.

Alternate adding the dry ingredients and buttermilk to the egg mixture in three additions (dry, buttermilk, dry), mixing on low speed just until combined after each addition. Scrape the bowl as needed.

Stir in the hot espresso or coffee by hand (batter will be thin). Divide the batter evenly between the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Cool in pans 10 minutes, run a knife around edges, then invert onto a wire rack to cool completely.

While cake cools, toast hazelnuts in a 350°F (175°C) oven for 8–10 minutes, or toast in a dry skillet over medium heat, shaking frequently, until fragrant. Let cool, then rub between towels to remove most skins. Roughly chop.

Place crushed wafer cookies and chopped hazelnuts in a bowl. Stir in melted butter and 1/2 cup Nutella until mixture holds together but remains crumbly. If too dry, add 1 tsp more melted butter or 1 tsp cream.

Set aside at room temperature. This will be used to create a crunchy filling layer between the cake tiers.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter and cream cheese on medium speed until smooth and pale, about 2–3 minutes.

Add Nutella and beat until combined and smooth, scraping down the sides as needed.

On low speed, gradually add powdered sugar 1 cup at a time until incorporated. Add heavy cream, vanilla extract, and salt; beat on medium-high for 1–2 minutes until light and spreadable. If frosting is too thick, add 1 tsp heavy cream; if too thin, add a little more powdered sugar.

Place chopped chocolate in a heatproof bowl. Heat heavy cream until it just begins to simmer (do not boil). Pour hot cream over the chocolate and let sit 1–2 minutes to soften.

Whisk gently until smooth and glossy. Add 1 tbsp butter and whisk until incorporated. Let ganache cool at room temperature until slightly thickened but pourable (10–20 minutes).

If cake layers are domed, level them with a serrated knife or cake leveler so they are flat.

Place one cake layer on a cake board or serving plate. Spread about 3/4 cup of the chocolate hazelnut frosting evenly over the layer, leaving a small margin at the edge.

Gently press half of the hazelnut crunch mixture onto the frosting in the center, leaving a small border so crunch stays sealed by the top layer. Do not press too hard—the crunch should remain slightly loose for texture.

Place the second cake layer on top, pressing very gently to level. Crumb-coat the entire cake with a thin layer of frosting (about 1/2 cup), sealing in crumbs. Chill in the fridge for 15–20 minutes to set the crumb coat.

Once chilled, apply the remaining frosting evenly over the top and sides for a smooth finish.

Pour the cooled ganache over the top center of the cake and use an offset spatula to gently nudge it so it drips slightly over the edges for a decorative drip. Allow ganache to set for 5–10 minutes.

Arrange whole Ferrero Rocher chocolates around the top edge or in the center as desired. Sprinkle extra chopped hazelnuts around the top and along the base of the cake. Lightly dust with cocoa powder if using.

Chill the cake 30 minutes to 1 hour to set completely before slicing. Bring to room temperature 20–30 minutes before serving for best texture.