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 butter cream! It’s a chocolate-lover’s dream!
Watch my video tutorial for step-by-step instructions!
A close-up of the cake slice, for your enjoyment!
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Love all things Ferrero Rocher? Try this amazing cheesecake next! http://tatyanaseverydayfood.com/recipe-type/cheesecakes/
Hi Tatyana .. I like everything you cook .. I have really long list to try lool .. But about this cake instead of the hazelnut lequor what I can use ? I cant use the hazelnut lequor or any alcoholic and thanks for amazing recipes
This is a great cake to start with! For a non-alcoholic version, I recommend finding hazelnut extract and diluting it with water.
This cake was absolutely delicious. Everyone loved it. Not hard to make at all! Thank you for your recipe. Can’t wait to make other cakes ?
I’m so glad you enjoyed it! 🙂
Hello Tatyana
Thank you very much for your cinnamon rolls recipe, they were amazing and everybody loved them.
About this Ferrero cake, is there any substitute for the frangelico?
Thanks
I’m so glad you enjoyed the cinnamon rolls! For the Ferrero Rocher cake, you can omit the Frangelico and substitute it with a mixture of simple sugar syrup and hazelnut extract
Hi Tatyana! Fantastic recipes as usual!
Question: what can I use instead of hazelnut flour? My grocery store is out :/
You can also use almond flour 🙂
Hello, Tatyana! I’m really looking forward to preparing this cake, but I was wondering wheather I can bake the two cake layers separately, one after another, since I have only one cake pan? Thanks 🙂
I think that would be okay! Enjoy 🙂
Hi. I tried your rafaelo coconut cake, whuch came out really well and yummy. I have a question. As adviced by you i added almond flour. The cake turned out a bit dense. Did i go qrong somewhere. Or do almond flour cake turn out a bit dense.
I’m glad you enjoyed my recipe! Yes, almond flour cakes usually come out more dense because almond flour doesn’t have gluten. If you want a more airy cake, try replacing the almond flour with regular, all-purpose flour
Hi. About the ferraro rocher chocolate. Instead of frangelico liquer. Can we use anyother alchohol. Thanks in advance.
Manjula
Hi, when I mix the the chocolate batter into meringue , I fold it but why the burble seems quickly turn to liquid. My oven not big enough to put in two pan, can I pour into one pan? Is the degree and time need to change? Thanks
Hi. About the ferraro rocher chocolate. Instead of frangelico liquer. Can we use anyother liquer Thanks in advance.
Manjula
Do you have hazelnut extract? You can mix together hazelnut extract with a simple sugar syrup 🙂
Ok thank you.
Hi there. I used your ferraro rocher cake recipe for a friends birthday. My friends family loved it. I want to show you a picture of it. Where can i upload it for you to see. Though it may not be as perfect as yours. But it tasted yum. Thank you very much.
Hi Tatyana,
I made this cake last weekend. It was yum.
I had a issue of my cake breaking into pieces… Also when I cut in tow it was too thin and falling apart.. What did I do wrong there?
Thank you so much
Siyu
This cake is very fragile, I had the same thing happen to mine. It’s because it’s made with a nut flour and has less gluten. Just be extra careful 🙂
What condition do the hazelnuts have to be in? Raw? De skinned?
I used roasted hazelnuts with the skin but you can toss them around in a closed bowl to remove the skins if you want 🙂
Hey Tatyana, lovely recipe! I was wondering if Hazelnut meal would just work fine? If so, how many cups should i put in? Thank you! 😀
Yes, hazelnut meal will work well, too. Just add the same amount 🙂
hi tatyana, can i use the TORANI hazelnut syrup instead of the Frangelico? or is it gonna be too sweet?thanks
Yes, the syrup will work great! Frangelico is also very sweet so don’t worry about the sweetness 🙂
BTW Tatyana I forgot to ask you. Should I mix the torani hazelnut syrup with water to put on the assemble cake? Thank you sooo much
The syrup straight up should work great but if you want to dilute the sweetness, mix with water 🙂
Hi. You mentioned hazelnut flour on the directions but I don’t see them on the ingredients. Is the “hazelnut” suppose to have the word “flour” after it? Thanks.
Hi! I used whole hazelnuts and placed them into the food processor to create my own flour 🙂
Can I use an almond liquor as thats all I have, or will it change the taste a lot?
You could still use, it will give the cheesecake a nutty flavor and that’s what you’re looking for 🙂
Can I put a fondant over this cake? Will the frosting hold the fondant?
Yes, the cake should hold the fondant with no problems! 🙂
Hi Tatyana,
I made the cake in 2 cake pans. 1 of them I put a parchment paper at the bottom and the other pan I only put butter all over. When it’s done, the 1 I only put butter has 1 hollow at the bottom. The other one is perfect. Do you know if parchment paper makes a different in baking the cake? Thanks!
Hi im going to make this cake for my mum as she loves Ferrero Rochers!
However I am slightly confused whether I need to just use all purpose flour or hazelnut flour as in some of the replies you mentioned hazelnut flour. Should I just stick to the ingredients and quantities listed or use hazelnut flour??
I’ll be sure to tell you how it goes!
I used 1 cup hazelnuts to make my own hazelnut flour for this cake 🙂 You can use store bought hazelnut flour, too!
Hi there. I used your ferraro rocher cake recipe for a friends birthday. My friends family loved it. I want to show you a picture of it. Where can i upload it for you to see. Though it may not be as perfect as yours. But it tasted yum. Thank you very much.
I’m so glad everyone enjoyed it! You can tag by photos with #tatyanaseverydayfood on Instagram or send photos to my Facebook page 🙂
This is soooo tempting. I really want to try this for my anniversary. But I have a small oven and cannot fit two 8inch tins at a time. Can I prepare the batter and bake them one after the other?
Yes, I think that will work just fine, too! 🙂
I made this cake for my sisters’s birthday, and it was delicious, everyone loved it. It was an absolutely success! Thank you so much for this recipe!!! I’ll make it again, that’s sure :))
Awesome! So glad everyone enjoyed it! 🙂
HI!!
I want to bake this cake gluten-free,
and I wanted to know if the cake wont fall apart, since there is no flour at all?
And how long it can stay out of the fridge?
By the way, it looks amazing!!!!!!
Hi! You can certainly try making this gluten-free, just add a little bit more hazelnuts/hazelnut flour to the batter. The layers are very delicate so handle them with care 🙂 Once the cake is assembled, it should be fine at room temperature for hours
Hello tatyana
I wanted to make half of the measurement that you did and how many eggs should i use?
And can I substitute the hazelnut with almond flour?
Hi! Yes, almond flour will work great, too! When reducing the recipe, use 3 egg yolks and 4 egg whites 🙂
hello! if am using hazelnut flour instead of what your using what ingrediants do i need to take out or put on.
Thanks!
Hi! I recommend using a direct conversion, 1 cup hazelnut flour for 1 cup hazelnuts that I used in the recipe 🙂
I made this for my husbands birthday today and it came out great. I especially loved that you had a video of the recipe. I can hardly wait to try the cinnamon rolls. Thank you
Awesome! Happy Birthday to your husband! 🙂
Hi!! I made this cake, it was very dense, more like a brownie, I wonder if I did something wrong 😐
This cake is definitely on the denser side due to the hazelnut flour. Hope you still enjoyed it! 🙂
Hi Tatyana! I made this cake yesterday but instead of baking in two pans like you had done I baked it in one. It took longer to bake and the top started burning while the centre of the cake was still not done. And the cake turned out to be quite hard unlike yours soft and airy though it still tasted good. Can you please guide me as to where I went wrong?
Hi! So sorry that your cake didn’t turn out well. Next time, please use 2 pans, or split the batter and wait for one to finish. The batter is already quite heavy so it takes longer to bake. Hope your next one turns out better! 🙂
Hi there, just wondering would the cake still taste ok without any syrup or frangelico. I didn’t want to use alcohol so the kids can eat it but I can’t find hazelnut extract around where I live. Thanks!
Hi! Have you tried searching for a hazelnut coffee syrup? That would work well. The cake will still taste amazing without it but I love the additional nutty flavor!
I want to make this cake for this weekend. If I make it couple dayd before we eat it will it be fine? Or should make the cake layers and then frost it before we eat it?
Making it ahead of time is a great idea! Just store it in the refrigerator and take it out 1 to 2 hours before serving to allow the cake to soften 🙂
Thank you😊 love all your recepies!
Hi Tatyana,
I’m going to attempt to make this cake this weekend for my sister 16th Birthday. I read that I can substitute the liquor for extract, so now my question is do I still use the same measurements as the liquor for the extract and simple syrup???
HI! If you are using extract, you’ll need just 2 teaspoons since it is much more potent and concentrated 🙂