Ferrero Rocher Cake

If you like Ferrero Rocher truffles you will love this heavenly Ferrero Rocher Cake inspired by their richness and flavor. The cake consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with Nutella frosting and chocolate ganache, coated with toasted hazelnuts, and topped with an amazing chocolate glaze.

The cake is decorated with Ferrero Rocher truffles for an impressive look that makes it irresistible. It is by far one of the most delicious and rich cakes you can ever prepare for upcoming holidays or any special occasion.

It may not be the easiest cake to prepare but the efforts are rewarded and your guests or family will be simply delighted.

How to make Ferrero Rocher Cake

Begin by preheating the oven to 350°F (180°C). Butter the sides and bottom of three 8-inch (20 cm) round baking pans and line them with parchment paper.

How to prepare the brownie layers

Melt the chocolate and butter in a medium bowl over a bain-marie, stirring occasionally until smooth. Stir in the sugar, then remove the bowl from the heat. Incorporate the eggs one at a time, whisking until well combined. Stir in the coffee powder, cocoa powder, and vanilla extract, then add the flour and salt and mix well. Divide the batter evenly among the prepared pans. Sprinkle about 1 tablespoon (10g) of chopped chocolate around the inner edge of each pan. Bake for about 18-20 minutes. Let the brownies cool completely.

Next, toast the hazelnuts. Reduce the oven temperature to 325°F (160°C). Place the hazelnuts on a baking sheet and toast them for 10 minutes. Rub the nuts to remove as much skin as possible and let them cool completely.

How to prepare the meringue layers

Turn the oven to 200°F (100°C). Line a baking sheet with parchment paper and draw two 8-inch (20 cm) diameter circles. Place ½ cup (75 g) of toasted hazelnuts in a food processor and process until evenly ground. Transfer the ground hazelnuts to a medium bowl and mix with half of the powdered sugar (¼ cup – 30 g), half of the granulated sugar (2 tbsp – 30 g), and the flour. Set aside.

Whip the egg whites with a pinch of salt until soft peaks form. Gradually add the rest of the powdered sugar and granulated sugar, continuing to whip until stiff peaks form, about 7 minutes. Mix in the lemon juice, then fold in the hazelnut and flour mixture.

Transfer the mixture to a piping bag fitted with a ½ inch (1 cm) plain tip. Following the drawn circles, pipe two disks of batter in a spiral. Bake the meringue disks for 1 hour and 30 minutes. Let them cool completely.

How to prepare the Nutella frosting

First, prepare the chocolate ganache for the filling. Place the chocolate and whipping cream in a heatproof bowl and melt over a bain-marie. Cover and let cool.

Place the chocolate and whipping cream in a heatproof bowl and melt over a bain-marie. Cover and refrigerate for 30 minutes. Place the butter in a mixing bowl and mix for about 10 minutes until smooth and creamy. Add the sifted cocoa powder and refrigerated chocolate ganache, mixing on low until incorporated. Mix in the Nutella and vanilla extract until combined. Transfer the frosting and chocolate ganache to piping bags fitted with ¼ inch (5 mm) plain tips.

How to assemble the Ferrero Rocher Cake

On a serving platter, pipe a bit of frosting and place one brownie layer. Spread half of the chocolate ganache over the brownie. Add a meringue layer and spread a bit less than 1/3 of the Nutella frosting. Add the second brownie layer and spread a bit less than 1/3 of the Nutella frosting. Continue adding the second meringue layer and spread the other half of the chocolate ganache. Finally, add the last brownie layer and spread the remaining Nutella frosting on top and sides of the cake. Refrigerate the cake for 30 minutes.

Meanwhile, cut the remaining 1 ½ cups (225 g) of toasted hazelnuts into smaller pieces. Press the chopped hazelnuts onto the sides of the cake and refrigerate for another 30 minutes.

How to prepare the chocolate glaze

Place the chocolate, butter, sugar, and milk in a heatproof bowl and melt over a bain-marie. Sieve the glaze. Place the cake over a smaller bowl or pan set in a baking sheet. Pour the glaze to cover the top and edges of the cake. Refrigerate for 4-6 hours or overnight, allowing the meringue layers to soften slightly, making the cake easier to slice.

Decorate the cake with Ferrero Rocher truffles, chopped hazelnuts, and chocolate chips or curls.

Hope you will try it out and enjoy this indulgent Ferrero Rocher cake. If you do don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

For more Nutella desserts check our full collection of Nutella Recipes.

Ferrero Rocher Cake with Ferrero truffles

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Ferrero Rocher Cake

Ferrero Rocher Cake

4.41 from 15 votes
If you like Ferrero Rocher truffles you will love this heavenly Ferrero Rocher cake inspired by their richness and flavor. The cake consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with Nutella frosting and chocolate ganache, coated with toasted hazelnuts, and topped with an amazing chocolate glaze.
Servings 18 servings
Prep Time 1 hour
Cook Time 1 hour 50 minutes
Total Time 2 hours 50 minutes

Ingredients
  

Brownie Layers

  • 3.5 oz (100g) semisweet chocolate
  • 3/4 cup (170g) butter
  • 1 tsp (2g) instant coffee powder
  • 1 tbsp (8g) unsweetened cocoa powder
  • 1 cup (200g) sugar
  • 1/2 tsp (3g) salt
  • 3 eggs
  • 1 tsp (5g) vanilla extract
  • 3/4 cup (95g) flour
  • 1 oz (30g) semisweet chocolate , chopped

Hazelnuts

  • 2 cups (300g) hazelnuts , whole

Meringue Layers

  • 1/2 cup (75g) hazelnuts , toasted and grounded
  • 1/2 cup (60g) powdered sugar , divided
  • 4 tbsp (60g) sugar , divided
  • 3/4 cup (95g) all-purpose flour
  • 4 egg whites
  • 1 tbsp (15ml) lemon juice
  • Pinch of salt

Chocolate Ganache for filling

  • 7 oz (200g) semisweet chocolate
  • 3/4 cup (200g) whipping cream

Nutella Frosting

  • 5.5 oz (160g) semisweet chocolate
  • 2/3 cup (160g) whipping cream
  • 1/2 cup (60g) unsweetened cocoa powder
  • 3/4 cup (200g) nutella
  • 1 ½ tsp (7g) vanilla extract
  • 1 ⅓ cup (300g) butter , room temperature

Chocolate Glaze

  • 7 oz (200g) semisweet chocolate , small pieces
  • 1/4 cup (56g) butter
  • 1/4 cup (50g) sugar
  • 2/3 cup (160ml) milk

For decorating

  • Ferrero Rocher truffles
  • chocolate chips/curls
  • chopped hazelnuts

Instructions
 

Prepare the brownie layers.

  • Preheat oven to 350 degrees F (180C). Butter the sides and bottom of three  8 inch (20cm) 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 (10g) chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes.
  • Let the brownies cool completely.

Toast the hazelnuts.

  • Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes.
  • Rub the nuts to remove as much skin as possible. Let them cool completely.

Prepare the meringue layers. 

  • Turn the oven to 200F (100C). Line a baking sheet with parchment paper and draw two 8 inch (20 cm) diameter circles.
  • Take  ½ cup (75g) toasted hazelnuts and place in the bowl of a food processor. Process until evenly ground. Transfer the the ground hazelnuts into a medium bowl and mix with half powdered sugar (¼ cup -30g) and half granulated sugar (2 tbsp -30g) and flour. Set aside.
  • Whip egg whites with a pinch of salt until soft peaks form. Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes. Mix in lemon juice. Fold in the hazelnuts and flour mixture.
  • Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. 
  • Following the drawn circles, pipe two disks of batter in a spiral.
  • Bake the meringue disks for 1 hour and 30 minutes.
  • Let them cool completely.

Prepare the chocolate ganache for filling. 

  • Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie.
  • Cover and let it cool.

Prepare the 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.
  • Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips.

Assemble the cake.

  • 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 (225g) toasted hazelnuts in smaller pieces.
  • Press the chopped hazelnuts onto the sides of the cake.
  • Refrigerate for another 30 minutes

Prepare the 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. The meringue layers needs to soften slightly, making the cake easier to slice.
  • Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.

Video

Nutrition

Serving: 1 serving out of 18Calories: 709kcalCarbohydrates: 58.8gProtein: 8.8gFat: 53gSaturated Fat: 28.3gCholesterol: 113mgSugar: 42.8g
Calories: 709kcal
Course: Dessert
Cuisine: American
Keyword: chocolate hazelnut cake, christmas dessert, ferrero rocher cake, ferrero rocher truffle cake, Holiday cake, meringue cake, nutella cake, Thanksgiving dessert

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. 5 stars
    Love this cake. Very nice and decadent for chocolate lovers. Feeds a crowd as you need a tiny slice. I am about to make it the second time now

    1. Ella Marincus-HomeCookingAdventure Author says:

      Happy to hear that Dorina 🙂 Tag me on Instagram if you have the chance, would love to see how it turned out for you.

  2. Hi there,
    Is it possible to use other nuts since my son has hazelnut allergy?
    By the way I love ❤️ all your recipes!

    1. Ella - Home Cooking Adventure Author says:

      Glad to hear that Agata. Sure, you can use any other nuts.

  3. Can i freeze this cake without the meringue layers becoming soggy? Thank you.

    1. Ella - Home Cooking Adventure Author says:

      You can for sure freeze the cake. Let me know if you try it out:)

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