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The BEST Ferrero Rocher Cake Recipe

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3.8 from 22 reviews

  • Author: Amina
  • Total Time: 3 hours including chilling
  • Yield: 8 servings

Description

This Ferrero Rocher cake is a decadent layered dessert featuring moist chocolate sponge cakes, silky chocolate pastry cream, and a luscious Nutella mousseline frosting, all garnished with roasted hazelnuts and crushed Ferrero Rocher chocolates. It’s a perfect choice for chocolate lovers seeking an impressive, indulgent treat with textures and flavors reminiscent of the beloved Ferrero Rocher confection.

Ingredients

Chocolate Sponge Cake

  • 120 g All purpose flour (any low protein content flour eg. pastry flour can work too)
  • 50 g Hazelnut flour
  • 45 g Cocoa powder (unsweetened, dutch processed)
  • 120 g Granulated sugar
  • 120 g Brown sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 70 g Vegetable oil
  • 2 Eggs (room temperature)
  • 165 g Milk (room temperature)
  • 120 g Coffee (freshly brewed strong coffee, room temperature)

Chocolate Pastry Cream

  • 750 g Whole milk
  • 150 g Granulated sugar
  • 120 g Egg yolk (approx. 6 egg yolk)
  • 2 teaspoon Vanilla bean paste (optional)
  • 37 g Corn starch
  • 37 g Flour
  • 75 g Chocolate (semi-sweet good quality chocolate finely chopped)

Nutella Mousseline Cream

  • 225 g Nutella
  • 225 g Unsalted butter (soft, room temperature)
  • 25 g Cocoa powder (unsweetened, dutch processed)

Decoration & Assembly

  • 100 g Roasted chopped hazelnut
  • 16 piece Ferrero Rocher chocolates (5 as decoration and 11 crushed between cake layers)

Instructions

  1. Prepare Chocolate Pastry Cream: In a large bowl, whisk together egg yolks and granulated sugar until slightly fluffy, about 1-2 minutes. Incorporate corn starch, flour, and vanilla paste (if using) to form a smooth paste. Heat whole milk to simmer in a saucepan, then slowly whisk the hot milk into the egg mixture, blending vigorously to temper the eggs. Return the mixture to the pan and cook over medium heat, stirring constantly until thickened and glossy, about 1 minute after boiling. Remove from heat and fold in chopped semi-sweet chocolate in three additions until smooth. Cover the surface with plastic wrap to prevent skin and let cool.
  2. Make Chocolate Sponge Cake Batter: Preheat the oven to 180°C (356°F). Line three 15 cm (6 inch) round cake pans with parchment paper. Using an electric hand mixer, beat together eggs, vegetable oil, granulated and brown sugar, strong coffee, and milk for 1-2 minutes until combined. Sift together all-purpose flour, hazelnut flour, baking powder, baking soda, cocoa powder, and salt. Fold the dry ingredients gently into the wet until just combined. Divide the batter evenly into the three prepared pans using a digital scale.
  3. Bake and Cool Sponges: Bake the cakes in the preheated oven for 25-30 minutes or until a skewer inserted in the center comes out clean. Transfer the pans to a cooling rack, and once cooled, chill the sponges in the refrigerator to firm them up for easier assembly.
  4. Prepare Nutella Mousseline Cream: Whip softened unsalted butter until smooth and creamy. Gradually beat in cocoa powder and Nutella until fully combined and fluffy. Add the room temperature pastry cream in four stages, mixing gently after each addition until the mixture is stable yet light and fluffy. Avoid over-whipping to prevent runniness. Chill the cream if necessary before assembling.
  5. Assemble the Cake Layers: Begin layering by placing one chocolate sponge on your serving plate. Spread a thick layer of Nutella mousseline cream, then sprinkle with crushed Ferrero Rocher chocolates. Repeat this process for the second layer. Top with the final sponge layer. Ensure layers are even and symmetrical. Chill the assembled cake in the fridge for 1 hour or freezer for 15 minutes to set before frosting the outside.
  6. Frost and Decorate: Frost the outside of the chilled cake using the remaining Nutella mousseline cream. Pipe decorative designs on top and around as desired. Press roasted chopped hazelnuts around the sides and on top of the cake for texture and garnish. Place five whole Ferrero Rocher chocolates on top as finishing decorations. Chill the cake again for at least 1 hour before serving to allow the flavors to meld and the frosting to firm.

Notes

  • Use room temperature ingredients for better mixing and texture, especially eggs, milk, and butter.
  • If the pastry cream becomes lumpy while cooking, strain it through a fine mesh sieve for smoothness.
  • Make sure to chill the sponges and assembled cake well for easy handling and neater frosting results.
  • Do not over-whip the mousseline cream after adding pastry cream to avoid separation or runniness.
  • Freshly brewed strong coffee complements the chocolate flavors and enhances richness but can be omitted if preferred.
  • The cake can be stored in the refrigerator for up to 3 days, well covered to prevent drying.
  • For best results, allow the cake to come to room temperature about 30 minutes before serving.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://aminabakes.com/the-best-ferrero-rocher-cake-recipe/