Ferrero Rocher cake

Name: Ferrero Rocher cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 Eggs (room temperature); 110 g Vegetable oil; 240 g Milk (room temperature); 180 g Coffee (freshly brewed strong coffee, room temperature); 150 g Granulated sugar; 150 g Brown sugar; 190 g All purpose flour (any low-protein-content flour, e.g., pastry flour, can work too.); 90 g Hazelnut flour; 75 g Cocoa powder (unsweetened, dutch processed); 1½ teaspoon Baking soda; 1½ teaspoon Baking powder; 1 teaspoon Salt; 720 g Whole milk; 120 g Egg yolk (approx. 6 egg yolk); 2 teaspoon Vanilla extract; 37 g Corn starch; 37 g Cocoa powder (unsweetened, dutch processed); 110 g Chocolate (semi-sweet good-quality chocolate, finely chopped); 75 g Unsalted butter (soft, room temperature); 225 g Unsalted butter (soft, room temperature); 25 g Cocoa powder (unsweetened, dutch processed); ½ teaspoon Salt; 250 g Nutella; 90 g roasted chopped hazelnut (to decorate); 16 piece Ferrero Rocher (chopped for in between the layers + top to decorate)

Instructions

Prep:1hCook:30min

This Ferrero Rocher cake is the ultimate celebration cake: three layers of moist chocolate-hazelnut sponge, filled and frosted with a Nutella mousseline cream (my signature, not-too-sweet frosting recipe!) and finished with crushed toasted hazelnuts and whole Ferrero Rocher chocolates.

Updated at: Thu, 02 Jul 2026 00:09:31 GMT