The Best Ferrero Rocher Cake Recipe (video)

chocolate hazelnut ferrero rocher cake recipe

Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You’ll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella buttercream! It’s a chocolate-lover’s dream!

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A Rich Ferrero Rocher Cake

This easy and delicious Ferrero Rocher cake is uber rich, like biting into the decadent truffle. The chocolate cake layers are delicate, yet rich almost like a brownie and very chocolatey. The cake layers are truly delicate so I recommend allowing the layers to cool completely and even set overnight. This way, the cake will be sturdier and easier to work with. This chocolate richness is balanced with the fluffy chocolate buttercream and the bittersweet flavor of Frangelico.

  • I garnished my chocolate cake with pieces of butternut cookies, roasted hazelnuts and pieces of Ferrero Rocher candy.

How to Make a Ferrero Rocher Cake

Making this incredible hazelnut chocolate cake is a breeze! Here’s how it’s done:

  1. Start by preheating the oven to 350F and line two, 8-inch pans with parchment paper.
  2. Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
  3. Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
  4. Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add Frangelico and egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
  5. Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.
  6. Pour batter into prepared cake pans and bake in preheated oven, until toothpick inserted into the center comes out clean, about 35-40 minutes. Remove cakes from pans and let cool completely on wire racks. Cake layers will be fragile; handle carefully. Once completely cooled, split the layers in half, forming 4 layers total.

Ferrero Rocher Cake recipe with chocolate Nutella buttercream

Creamy Nutella Buttercream

You’ll love the creamy Nutella buttercream I used for this recipe! To make this frosting, simple beat the softened butter and Nutella for about 5 to 6 minutes, until it’s thick and fluffy. Next, add the confectioner’s sugar and pinch of salt and mix again until the frosting is done. Make sure your butter isn’t too soft! If it’s partially melted, the buttercream will stay flat.

Making an Alcohol-Free Version

I get lots of questions about substituting the liqueur in this recipe. If you want to make an alcohol-free version of this cake, simply replace the Frangelico with hazelnut syrup. You can find this syrup in the coffee aisle of your local grocery store. You can also try adding a teaspoon of hazelnut extract to the buttercream and the cake batter to add extra nutty flavor. Either way, this recipe will taste amazing! (affiliate links)

More Recipes!

Enjoyed this Ferrero Rocher inspired dessert? Check out some of my other recipes you’re sure to enjoy!

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Ferrero Rocher Cake video recipe

The Best Ferrero Rocher Cake Recipe (video)

1 hr 30 mins prep + 35 mins cook
16 servings
Easy recipe for the best Ferrero Rocher Cake recipe, with rich chocolate cake layers and a chocolate buttercream!

Ingredients 

For Cake Layers:

  • 1 3/4 cup bittersweet chocolate chips
  • 1/2 cup Nutella or other hazelnut-chocolate spread
  • 1 cup hazelnuts
  • 1/4 cup confectioner's sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup butter, softened at room temperature
  • 1/2 cup white granulated sugar
  • 2 tablespoons Frangelico or other hazelnut liqueur
  • 7 eggs, separated

For Nutella Frosting:

  • 2 cups unsalted butter, softened at room temperature
  • 1 cup Nutella
  • 1/4 teaspoon salt, optional
  • 2 cups confectioner's sugar

Other ingredients:

  • crunchy wafer or waffle cookies, crushed
  • 1/2 cup Frangelico or other hazelnut liquor
  • Ferrero Rocher candies and hazelnuts for garnish

Instructions

  • Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper and spray down sides with non-stick spray.
  • Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
  • Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
  • Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add Frangelico and egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
  • Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.
  • Pour batter into prepared cake pans and bake in preheated oven, until toothpick inserted into the center comes out clean, about 35-40 minutes. Remove cakes from pans and let cool completely on wire racks. Cake layers will be fragile; handle carefully. Once completely cooled, split the layers in half, forming 4 layers total.
  • For frosting, place softened butter and Nutella into a mixer and whisk until light and fluffy, about 5 to 6 minutes. Gradually add the confectioner's sugar until frosting is thick and fluffy, mixing for another 3 to 4 minutes. Can add a pinch of salt for flavor.
  • To assemble cake, lightly soak each layer with Frangelico before topping with frosting and crushed cookies between each layer. Frost sides and top; garnish top with candy, hazelnuts and/or cookies.
  • Keep Ferrero Rocher cake refrigerated. When getting ready to serve, remove cake about 1 hour before serving to allow buttercream to soften.
  • GLUTEN FREE: replace the 1/4 cup flour with an additional 1/4 cup hazelnuts for a gluten-free recipe!

Nutrition

Calories: 760kcal | Carbohydrates: 55g | Protein: 7g | Fat: 56g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 472mg | Potassium: 350mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1172IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 3mg