Ferrero Rocher Cake

 Ferrero Rocher Cake

Watch the video for this recipe:

If you like Ferrero Rocher truffles you will definitely 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 totally irresistible. 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 definitely rewarded and your guests or family will be simply delighted. Enjoy!

Related Posts:
Raffaello Cake
Triple Chocolate Mousse Cake
Chocolate Mirror Cake


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  • Makes about 18 servings
  • 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, divided in 3
  • Hazelnuts
  • 2 cups (300g) hazelnuts, whole, divided
  • 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 1/2 tsp (7g) vanilla extract
  • 1 1/3 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
  1. Prepare 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.
  2. 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.
  3. 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.
  4. Let the brownies cool completely.
  5. Toast the hazelnuts. Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes.
  6. Rub the nuts to remove as much skin as possible. Let them cool completely.
  7. 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.
  8. 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.
  9. 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.
  10. Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. 
  11. Following the drawn circles, pipe two disks of batter in a spiral.
  12. Bake the meringue disks for 1 hour and 30 minutes.
  13. Let them cool completely.
  14. Prepare chocolate ganache for filling.  Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and let it cool.
  15. Prepare Nutella frosting. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes.
  16. 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.
  17. Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips.
  18. Cake assembly. 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.
  19. Add the second brownie layer. Spread a bit less than 1/3 nutella frosting.
  20. Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer.
  21. Spread remaining nutella frosting on top and sides of the cake.
  22. Refrigerate the cake for 30 minutes.
  23. Meanwhile cut the remaining 1 ½ cups (225g) toasted hazelnuts in smaller pieces.
  24. Press the chopped hazelnuts onto the sides of the cake.
  25. Refrigerate for another 30 minutes
  26. Prepare chocolate glaze. Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze.
  27. Place the cake over a smaller bowl or pan, placed in a baking sheet.
  28. Pour glaze to cover the top and edges.
  29. Refrigerate for 4-6 hours or overnight. The meringue layers needs to soften slightly, making the cake easier to slice.
  30. Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.
 Ferrero Rocher Cake-1
Nutrition facts 1 Serving of 18 - Calories: 709, Fat: 53g, Saturated Fat:28.3g, Carbohydrates:58.8g, Sugar:42.8g, Fiber:5.4g, Protein:8.8g, Cholesterol:113mg, Sodium 272mg, Vitamin D 19mcg, Calcium 82mg, Iron 3mg, Potassium 383mg
On November 03, 2017 at 02:33 pm, Karel said...
On November 11, 2017 at 10:11 am, Rosie said...
Hi! I have a question. What kind of chocolate do you use in your videos?(brand) I've been looking for that type of chocolate but I can't seem to find it. Thank you! The recipe is great. It takes a bit of time but the end result is definitely worth it. I look forward to more of your amazing and creative recipes to come. Cheers!

Hello  Rosie.

I use Schogetten  dark chocolate or Callebaut.

On November 16, 2017 at 12:55 am, heba said...
hi Ella this recipe is amazing I have a question if whipping cream not available can I replace it with whole fate milk with lower quantities or it will affect texture and test. thank you so much

Hi Heba.

No, better not.

On November 16, 2017 at 07:22 pm, Kayle said...
ahhhh that cake looks AMAZING-so epic!!!
On November 20, 2017 at 03:01 pm, kit said...
While watching that video I about died and gone to chocolate heaven. OMG if there ever was a chocolate cake then that is it. I am even afraid to make it, because then I'll eat it.
On December 02, 2017 at 03:00 am, Ornela said...
Hello, This is amazing,.. can I ask a question?..if I use two 9 inch pans I have to use the same doses of the ingredients or must reduce them? Thank you very much

Hello Ornela.

You can use the rule of three, from math, to find the correct measurement

On April 13, 2018 at 03:21 pm, Rodaba said...
Hi, This is an AMAZING cake. I am making this on my daughter's third birthday. Can you pmease tell me are qe suppose to put three pans of browie one after another or simultanously in oven? If i have just one pan can i make the mixture for three pans at the same time or is it suppose to be prepare fresh before baking? Thanks

Hi Rodaba.

After you prepare the mixture for the layers you can bake it separately.

On June 06, 2018 at 08:30 am, Shilpa said...
Hi! This is an amazing recipe! I'm planning to give it a go. But was wondering how to split the recipe over 2-3 days so that it is easier. Can the meringue be baked earlier and kept wrapped up for 2 days? Can the Nutella frosting be made a day in advance? How would you recommend I go about this? Love your video!

Hi Shilpa.

The brownie and meringue layers can be made in advance. The rest , better be doing in that day when you finish the cake

On July 19, 2018 at 09:53 am, daniel said...
Hello! cake looks amazing!!! can i check if im able to bake all the batter in one pan and slice into 3 layers instead of baking it in 3 separate pans?

Hello Daniel.

Yes, you can, but the baking time must be longer.

On July 24, 2018 at 06:22 am, Luther said...
Hi I cannot consume coffee, what can I substitute that with? More cocoa powder perhaps?

Hi Luther.

You can just leave it out.

On August 30, 2018 at 04:31 pm, Nav said...
I love all your recipes but this cake was something else. It was delicious and instant hit with all my family. I made this for my Niece's bday and I am her favorite aunt Thank you so much for your recipes. Next, I am going to make the Walnut Carmel cake.
On October 09, 2018 at 10:45 am, greg said...
Hiya This looks amazing first of all. Could I just cook the brownie layer in one tin and then use a cake leveler to cut into layers? thought it might give some softer layers that way. Thanks Greg

Hi Greg.

Yes, you can cook the brownie layer in one tin, just to adjust the baking temperature...might need more time to bake. 

On December 01, 2018 at 09:54 am, Amy said...
Hi, I made this cake for my husband’s birthday And it’s amazing. But the chocolate glaze cracked after 2 days in the fridge. Do you know how to avoid the crack in the future?
On December 15, 2018 at 02:38 pm, Susan said...
I am super excited to make this for my husband's birthday. I am just wondering, does the meringue stay crunchy in the cake if you make the cake a day ahead or does it end up chewy?

yes.. the meringue keeps an amazing texture.. a bit crispy.. hope you'll try it out

On February 14, 2019 at 02:15 am, Ashwini said...
Tried this recipe and it turned out great!My family went crazy!!! My only concern is that the hazelnut meringue was a bit too hard, even after letting the cake sit in the fridge overnight. It was very difficult to slice the cake! Is there any tips to get a softer meringue?
On September 02, 2019 at 01:37 am, Lisa said...
Hey Liv, I have made this cake and it’s divine. Someone has requested I make them choc/hazelnut cupcakes and I wonder if this batter would be good for cupcakes. If so, what temp, cooking time etc and how many would it make. I need 23. Thanks Lisa
On October 13, 2019 at 11:48 pm, Lisa Januska said...
Can’t believe I am just now finding you and your incredible desserts! All I can say about this especially is, BRAVO! You knocked that one out of the park! I’m not sure I could accomplish this, but I sure want to try....
On November 11, 2019 at 02:33 pm, Elena said...
Hello i love your receipt for this ????. I want to ask if the whipping cream is with sugar or neutral? And also the chocolate you say semisweet? What kind of chocolate is that? How much sugar in it?

Hi Elena.

I use whipping cream neutral and semisweet chocolate  55 - 70 % cacao.

On February 02, 2020 at 09:30 pm, rosse said...
excelentes recetas,,,,,,,, muy buenas recetas
On April 18, 2020 at 07:20 pm, Shobs said...
What’s the flour used to make brownie layer?Is it All purpose flour.
On August 17, 2020 at 02:24 pm, Elisa said...
Hi, what would be the doses in grams for a 26 cm pan?
On October 18, 2020 at 10:16 pm, cris said...
Hi the three 20 cm shapes you used are how tall? 20 x? and can I make it in one night and leave it in the fridge all day for the birthday the next day the night? does it not affect the texture to stay in the fridge this time Thank you very much in advance wonderful recipe !!!!!
On October 19, 2020 at 12:27 am, cris said...
Hello again can I use only the chocolate chips? I ask because I already have chocolate in 1k drops at Callebaut's house
On November 23, 2020 at 09:28 pm, Manleen said...
Which type of butter did you use salted or unsalted?
On December 12, 2020 at 03:02 pm, Nervana said...
Bonjour, Super recette j’ai hâte de la faire pour Noël. J’ai une question le biscuit, cest à dire le brownie que vous utilisez, est ce que vous le mouillez avec un sirop ou du lait ? (car ce n’est pas mentionné dans la recette) Pour que le gâteau ne soit pas trop sec? le brownie est peut être assez fondant et donc il n’est pas nécessaire de le mouiller avant d’assembler le gâteau.

vous n'avez pas besoin de brusquer les couches de gâteau avec du sirop, elles sont suffisamment humides

On June 14, 2021 at 12:32 am, Mika said...
Dear Ela, Just a short question. Can I bake the brownie layers ahead and then freeze them for a week or two until I will prepare the whole cake? Thanks for you wonderful recipes I truly admire your work. Greetings from Germany Mika
On June 18, 2021 at 08:06 pm, Niviya said...
Hi I just have one oven. Can I prepare the meringue mixture and bake it separately? If I bake the 2 rings separately, while the 1st ring is being baked how should I store the rest of the meringue mixture? Thank you
On October 13, 2021 at 05:38 pm, jaco said...
got problem the Chocolate Ganache, is staying milky even that i use whipping cream what sould i do i have prep it in next hour, i know you might not answer on time but for future if stay the same whipping cream milky after placng it in the Refrigerate what sould i then do?

it is esential to use semisweet chocolate.. what type of chocolate did you use?

On December 08, 2021 at 07:29 pm, Carol said...
Hello!! I would like to try this recipe for this Christmas but need to prepare in advance. Could we freeze the whole cake and leave only the decoration for the day we are serving. Or at least freeze de cake and meringe for a week?

you can definitely freeze the whole cake .. will be just fine

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