This Ferrero Rocher cake is rich, moist and not that complicated to prepare as u may think. It has chocolate hazelnut layers, nutella buttercream, sprinkled with crushed hazelnut wafers. You can top this Ferrero Rocher cake with Ferrero Rocher pralines If you like.

This is one of my favourite recipes on my blog! You can prepare this cake as a birthday cake or for any other occasion.

How To Make Ferrero Rocher Cake

First, In a large bowl beat eggs until stiff peaks then beat in small amounts of sugar, every time beating for at least 1 minute. Fold chopped hazelnut in four additions, beating on minimum speed after every add. After that, sift baking powder, flour and cacao. Stir in with eggs mass. Then pour batter into three spring forms. Bake in preheated oven until a toothpick inserted in the center comes out clean. Remove from oven and set aside to cool completely. Meanwhile, melt dark and milk chocolate over simmering water or in the microwave. Bring to room temperature. After that, fold in butter and nutella then stir to combine. Add crushed hazelnut wafers then stir again. To combine the cake, place 1 cake layer on plate or serving platter. About 1/4 frosting spread evenly over the cake. Sprinkle with 1/4 crushed wafers. Repeat with remaining cake layers. Cover the cake sides with frosting and crushed hazelnut wafers.

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Check Out My Other Cake Recipes:

Ferrero Rocher Cake

Perfect as a birthday dessert or any other occasion.
Prep Time30 mins
Total Time55 mins
Course: Dessert
Yield: 10
Cost: 5 € e

Equipment

  • Electric mixer

Materials

  • 6 egg whites
  • ¾ cup sugar
  • 200 g chopped hazelnuts
  • 2 tbsp flour
  • 2 tbsp cocoa
  • 1 tsp baking powder
  • 125 g dark chocolate
  • 75 g milk chocolate
  • 250 g butter
  • 4 tbsp nutella
  • 2 cups crushed hazelnut wafers

Instructions

  • In a large bowl beat eggs until stiff peaks then beat in small amounts of sugar, every time beating for at least 1 minute. Fold chopped hazelnut in four additions, beating on minimum speed after each add.
  • Sift baking powder, flour and cacao. Stir in with eggs mass. Pour batter into three spring forms. Bake in preheated oven at 180°C for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set aside to cool completely.
  • Melt dark and milk chocolate in a double boiler over simmering water or in the microwave. Bring to a room temperature. Add butter and nutella then stir to combine. Add crushed hazelnut wafers and stir again.
  • Place 1 cake layer on plate or serving platter. About 1/4 frosting spread evenly over the cake. Sprinkle with 1/4 crushed wafers. Repeat with remaining cake layers.
  • Cover the cake sides with frosting and crushed hazelnut wafers.

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