If you're obsessed with the chocolates, then you have to try this Ferrero Rocher Cake. This recipe is for three layers of soft chocolate cake filled with toasted hazelnuts, dots of Nutella, and covered in a delicious Nutella buttercream.
If you love chocolate cakes you have to read this list of The Best Chocolate Cake Recipes for Beginners.
Why This Chocolate Nutella Ferrero Rocher Cake Recipe Works
- Recipe name: Chocolate Nutella Ferrero Rocher Cake
- Ready in: 2 hours (plus 4 hours chilling time)
- Serves: 16 slices
- Main ingredients: Butter, oil, eggs, sugar, flour, cocoa, coffee, Nutella, icing sugar, hazelnuts, Ferrero Rocher chocolates.
- Perfect for: A gorgeous chocolate birthday cake!
- Why I love it: The cake layers are super moist and fluffy. The frosting is packed with chocolate flavour from milk and dark chocolate and Nutella.
- Calories: 710kcal
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This chocolate Nutella Ferrero Rocher cake is perfect for birthdays, celebrations, or when you want to make a show-stopping chocolate layer cake at home.
If you love trying out bakes that celebrate everyone's favourite chocolate spread, then you have to try these Nutella Cupcakes, these Nutella Thumbprint Cookies, or this recipe for Nutella Croissants made with puff pastry.
Jump to:
- Why This Chocolate Nutella Ferrero Rocher Cake Recipe Works
- Key Ingredients
- Variations
- How to Make a Chocolate Nutella Ferrero Rocher Cake
- How to Make Layered Cakes Without Stressing
- Storage
- Expert Tips
- Chocolate Nutella Ferrero Rocher Cake FAQs
- More Easy Chocolate Layer Cake Recipes
- Happy Baking, With Love, Kitty
- 📖 Recipe
Key Ingredients
- Sunflower oil - This cake uses oil and butter for extra moistness! Use neutral-tasting vegetable oil for this recipe, like sunflower or canola oil.
- Self-raising flour - If you can't find self-raising flour, you can use cake flour or all-purpose flour mixed with baking powder.
- Dark and milk chocolate - The frosting uses a combination of milk chocolate and dark chocolate. I used 70% Lindt chocolate and Cadbury's Dairy Milk chocolate for this recipe.
- Ferrero Rocher - The cake is decorated with whole and sliced Ferrero Rocher chocolates.
- Nutella - Nutella is a hazelnut chocolate spread. For this recipe, it is used in the frosting and dotted in between the cake layers.
- Whipping cream - I love adding cream to my frosting for extra fluffiness. Adding the Nutella makes the frosting stiff, so the cream is needed to make it the ideal texture for spreading.
See the recipe card for full information on ingredients and quantities.
Variations
I think this chocolate hazelnut cake is perfect as is, but if, like me, you also love the combination of vanilla and chocolate, you can make vanilla cake layers instead of chocolate. Use this Vanilla Birthday Cake recipe for the easy vanilla layers.
How to Make a Chocolate Nutella Ferrero Rocher Cake
Chocolate Cake Layers
- Step 1: Preheat the oven to 180°C (350°F) and line 3 x 22cm (9 inches) round cake tins with oil and parchment paper. Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Step 2: Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: Into a large bowl, sift together the salt, cocoa, and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Step 4: Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine. Slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Step 5: Divide the cake batter between the three prepared pans and bake in a preheated oven for 30 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Step 6: Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely.
Nutella Frosting
- Step 1: In a heatproof bowl set over a pan of simmering water, melt the dark chocolate, milk chocolate, and butter.
- Step 2: Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Step 3: Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Step 4: Add the sour cream and beat until the frosting is well combined and homogeneous. It will look lumpy at first, just continue beating.
- Step 5: Sift over the remaining half of the powdered sugar and beat at medium-high speed until the frosting is fluffy.
- Step 6: Add the Nutella to the frosting and beat to combine. With the mixer's motor running at medium-high speed, add the cream one tablespoon at a time and beat until fluffy. Add the frosting to a piping bag.
How to Assemble a Ferrero Rocher Cake
- Step 1: Use a sharp knife to trim the domed tops off the cake layers if necessary.
- Step 2: Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an offset spatula.
- Step 3: Sprinkle a third of the toasted nuts over the frosting and then use a teaspoon to add dollops of Nutella over the surface of the cake layer. Place the second layer of cake onto the first layer with the cut side facing down. And layer as before.
- Step 4: Add the third layer of cake on top, and press it down gently to secure it, making sure the layers align. Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting. Use whole and halved Ferrero Rocher chocolates and the remaining toasted hazelnuts to decorate the top of the cake. Slice, serve, and enjoy!
How to Make Layered Cakes Without Stressing
You may look at this recipe and think, perhaps, there are too many steps to even try! But the trick with frosted layer cakes is splitting the work over two days. On day one, make the chocolate sponge and on day two, make the frosting and decorate the cake! If you are looking to start with easier cake options, try this Chocolate Nut Cake or this Mixed Berry Cake!
Storage
Store any leftover cake in an airtight container at room temperature for up to 4 days. If it is very hot, then store this cake in the fridge.
Expert Tips
- Melt the chocolate and butter gently; otherwise, the mixture could burn or seize, and you will have to start again with fresh ingredients.
- Allow the cake to cool completely on a cooling rack before decorating.
- For a fluffy buttercream, ensure you have whisked the frosting sufficiently.
- Check the true temperature of your oven with an oven thermometer before baking the cakes.
Chocolate Nutella Ferrero Rocher Cake FAQs
You can bake this cake in different-sized cake pans; you will need to adjust the baking time. Larger tins will need less time to bake, while smaller tins will require more time. For a better understanding of this read this post, How to Tell When a Cake is Done Baking.
You can make this cake using a combination of baking powder and cake flour.
You may have measured incorrectly. Add an extra tablespoon of sour cream and whisk again. Keep going until the frosting is light and fluffy.
To freeze this cake, cut the frosted cake into individual slices and wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
Yes! While it looks impressive, each step is broken down clearly, and the cake layers can be baked ahead to make assembly stress-free.
More Easy Chocolate Layer Cake Recipes
This Ferrero Rocher cake recipe is absolutely delicious, and whoever you make it for is going to be SO impressed! It is a chocolate lover's dream and the epitome of a perfect chocolate cake. If baking birthday cakes becomes your thing, dont skip reading this list Easy Homemade Birthday Cake Recipes for Beginners.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next and are in the mood for something simple, try this Hot Milk Sponge Cake
📖 Recipe
Chocolate Nutella Ferrero Rocher Cake
Equipment
- 3x 22cm round cake tins 9 inches
Ingredients
Chocolate Cake
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g white sugar granulated
- 4 eggs extra-large
- 340 g self-raising flour
- 50 g cocoa powder
- ½ teaspoon salt
- 160 ml strong brewed coffee
- 250 ml sour cream
- 1 teaspoon vanilla extract
Nutella Frosting
- 100 g dark chocolate
- 100 g milk chocolate
- 90 g unsalted butter
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 450 g powdered sugar
- 90 g sour cream
- ⅔ cup Nutella
- 60 ml whipping cream
Filling & Decoration
- 100 g skinned hazelnuts toasted
- ¼ cup Nutella
- 12 Ferrero Rocher chocolates
Instructions
Chocolate Cake
- Preheat the oven to 180°C (350°F) and line 3 x 22cm (9 inches) round cake tins with oil and parchment paper.
- Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Into a large bowl, sift together the salt, cocoa, and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine. Slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Divide the cake batter between the three prepared pans and bake in a preheated oven for 30 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely.
Nutella Buttercream
- In a heatproof bowl set over a pan of simmering water, melt the dark chocolate, milk chocolate, and butter.
- Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment.
- Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Add the sour cream and beat until the frosting is well combined and homogeneous. It will look lumpy at first, just continue beating.
- Sift over the remaining half of powdered sugar and beat at medium-high speed until the frosting is fluffy.
- Add the Nutella to the frosting and beat to combine.
- With the mixer's motor running at medium-high speed, add the cream one tablespoon at a time and beat until fluffy. Add the frosting to a piping bag.
Assembly
- Use a sharp knife to trim the domed tops off the cake layers if necessary.
- Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an offset spatula.
- Sprinkle a third of the toasted nuts over the frosting and then use a teaspoon to add dollops of Nutella over the surface of the cake layer.
- Place the second layer of cake onto the first layer with the cut side facing down. Pipe a layer of frosting over the surface of the cake and add the chopped hazelnuts and Nutella as before. Add the third layer of cake on top, and press it down gently to secure it, making sure the layers align.
- Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting.
- Use whole and halved Ferrero Rocher chocolates and the remaining toasted hazelnuts to decorate the top of the cake. Slice, serve, and enjoy!
Notes
- Since this is a 3 layer cake, you can slice narrower slices aiming for about 16 to 20 slices.
Mel says
I loved how easy it was to follow this recipe with all the steps and photos! Thank you, it came out delicious and was such a hit with the family