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Ferrero rocher cake on cake pan split open.

The BEST Ferrero Rocher Cake

This Ferrero Rocher cake has moist chocolate-hazelnut cake layers, Nutella buttercream, rich chocolate ganache, and whole Ferrero Rocher chocolates.
5 from 31 votes
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Prep Time 20 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 651 kcal

Ingredients
 
 

For the cake:

  • 3 cups Flour
  • ½ cup Cocoa powder
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 cups Granulated sugar
  • 3 Eggs
  • ½ cup Vegetable oil
  • 1 cup Buttermilk
  • 1 cup Coffee hot
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract
  • ½ cup Nutella
  • ½ cup Hazelnuts chopped

For the nutella buttercream:

  • 1 ½ cups Butter unsalted, room temperature
  • 2 cups Powder sugar
  • ½ cup Cocoa powder
  • 2 teaspoon Vanilla extract
  • ½ cup Nutella
  • ½ teaspoon Kosher salt

For the chocolate ganache:

  • 3.5 oz Dark chocolate or semisweet
  • 3.5 oz Heavy cream

Assembly:

  • 8 Ferrero rocher candy

Instructions
 

For the cake:

  • Prep and Mix Wet Ingredients: Preheat your oven to 180°C (350°F) and line the bottoms of three 8-inch round cake pans with parchment paper.
  • In a large mixing bowl, whisk together the eggs, oil, Nutella, vanilla extract, granulated sugar, kosher salt, and buttermilk until smooth.
  • Add Cocoa and Hazelnuts: Sift in the cocoa powder and fold in the finely chopped toasted hazelnuts. Whisk until fully combined.
  • Mix Dry Ingredients and Hot Coffee: Sift in the flour, baking powder, and baking soda.
  • Pour in the hot brewed coffee and mix gently with a whisk until the batter is smooth and no dry streaks remain. Do not overmix.
  • Bake the Cake Layers: Divide the batter evenly among the three prepared pans (weigh with a scale for accuracy). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Make the Nutella buttercream

  • Beat the softened butter in a stand mixer fitted with the paddle attachment until pale and fluffy. Add half the powdered sugar and all the cocoa powder; mix on low speed.
  • Add the remaining powdered sugar, vanilla, heavy cream, and a pinch of salt. Beat on high speed until smooth, then fold in the Nutella until completely uniform.

Make the chocolate ganache:

  • Place chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second bursts until melted, then let sit for 2 minutes undisturbed. Whisk until glossy and smooth. Allow it to cool slightly so it is warm but not hot.

Assembly & Decoration

  • Anchor the first cake layer to your cake board with a dollop of frosting. Spread ⅓ of the Nutella buttercream over the layer. Repeat with the second and third cake layers.
  • Apply a thin crumb coat over the whole cake and freeze for 15 minutes. Frost with a thicker layer of buttercream, saving a small portion in a piping bag fitted with a 1M star tip. Chill for 10 minutes.
  • Pour the warm ganache over the top, nudging it gently over the edges to form drips. Pipe dollops of buttercream around the top border and crown each with a whole Ferrero Rocher candy.

Notes

  • Weigh Ingredients in Grams: For accurate baking ratios and a tender crumb, weigh your flour, cocoa powder, sugar, and butter using a digital kitchen scale.
  • Room Temperature Dairy: Bring eggs, buttermilk, and butter to room temperature to ensure the batter emulsifies smoothly and the buttercream doesn't split or clump.
  • Don't Skip the Hot Coffee: The hot brewed coffee blooms the cocoa powder to unleash an intense chocolate flavor. The cake will not taste like coffee.
  • Toast the Hazelnuts: Toast raw hazelnuts at 175°C (350°F) for 8–10 minutes until fragrant before chopping to release their natural oils and deepen their flavor.
  • Chill Before Adding Ganache: Chill the frosted cake in the fridge or freezer for 10 minutes before applying the ganache drip so the warm chocolate sets cleanly without melting the buttercream.
  • Storage: Store the assembled cake covered in the refrigerator for up to 5 days. Bring slices to room temperature 30 minutes before serving so the buttercream softens.
  • Freezing: Wrapped un-frosted cake layers can be frozen for up to 2 months. Thaw at room temperature for 1–2 hours before.

Nutrition

Calories: 651kcalCarbohydrates: 78gProtein: 7gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 85mgSodium: 444mgPotassium: 305mgFiber: 5gSugar: 38gVitamin A: 696IUVitamin C: 0.3mgCalcium: 101mgIron: 4mg
Keyword ferrero rocher cake
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