Ferrero Rocher Cake – Chocolate Hazelnut Cake That Melts in Your Mouth

This Ferrero Rocher-inspired cake is a rich and creamy chocolate-hazelnut dessert that practically melts in your mouth. A soft cocoa sponge is layered with silky Nutella cream, crunchy roasted hazelnuts, and finished with a glossy chocolate-hazelnut glaze.

The combination of chocolate, Nutella, cream cheese, whipping cream, and hazelnuts gives this cake the irresistible flavor everyone loves in Ferrero Rocher-inspired desserts.

 

Despite its impressive appearance, the recipe is surprisingly straightforward. It’s an excellent choice for birthdays, holidays, anniversaries, Christmas, or whenever you want an indulgent homemade chocolate cake.

If you’re searching for a Ferrero Rocher cake recipe, Nutella cake, chocolate hazelnut cake, Nutella cream cake, birthday chocolate cake, or easy celebration cake, this recipe is definitely worth trying.

 

Ingredients

For the Chocolate Sponge

• 3 large eggs
• A pinch of salt
• 80 g sugar
• 80 g all-purpose flour
• 1 teaspoon baking powder
• 20 g unsweetened cocoa powder
• 30 g vegetable oil
• 50 g milk

For the Nutella Hazelnut Cream

• 400 g cream cheese
• 200 g whipping cream (33% fat)
• 200 g Nutella
• 100 g hazelnuts

 

For the Chocolate Hazelnut Glaze

• 100 g chocolate
• 80 g cream
• 40 g hazelnuts

Equipment

• 20 cm (8-inch) round cake pan
• Parchment paper
• Electric mixer
• Mixing bowls
• Spatula
• Serrated knife
• Saucepan or microwave-safe bowl
• Cake ring, optional

 

Instructions

1. Prepare the Cake Pan

Preheat your oven and prepare a 20 cm (8-inch) round cake pan.

Line the bottom of the pan with parchment paper.

Set it aside while you prepare the chocolate sponge batter.

Make the Chocolate Sponge

2. Beat the Eggs

Place 3 eggs in a large mixing bowl.

Add a pinch of salt and 80 g sugar.

Using an electric mixer, beat the mixture until it becomes pale, thick, and fluffy.

Properly beating the eggs helps incorporate air into the batter and contributes to a lighter sponge.

 

3. Combine the Dry Ingredients

In a separate bowl, combine:

• 80 g all-purpose flour
• 20 g cocoa powder
• 1 teaspoon baking powder

Sift the ingredients together to remove lumps and help them incorporate evenly into the batter.

4. Add the Dry Ingredients

Gradually add the sifted dry ingredients to the beaten egg mixture.

Using a spatula, gently fold everything together.

Avoid vigorous or prolonged mixing, as this can knock out the air incorporated into the eggs.

 

5. Add the Milk and Oil

Combine 50 g milk with 30 g vegetable oil.

Take a small amount of cake batter and mix it into the milk and oil first. Then gently fold this mixture back into the main batter.

This technique makes it easier to incorporate the liquids without deflating the sponge too much.

6. Bake the Sponge

Pour the batter into the prepared 20 cm cake pan and gently level the surface.

Bake until the sponge has risen and is completely cooked through.

Insert a toothpick into the center to check for doneness. It should come out clean or with only a few dry crumbs.

Note: The original recipe doesn’t specify a baking temperature or baking time, so these should be adjusted according to your oven rather than adding an unverified setting.

 

7. Cool Completely

Allow the cake to cool briefly in the pan before carefully removing it.

Transfer the sponge to a wire rack and allow it to cool completely before slicing or adding the cream.

Prepare the Hazelnuts

Lightly toast the hazelnuts for a deeper, richer flavor if desired.

Allow them to cool completely, then chop them into small pieces.

Reserve 100 g for the cream and 40 g for the chocolate glaze.

 

Make the Nutella Cream

8. Prepare the Cream Cheese

Place 400 g cream cheese in a large mixing bowl.

Mix briefly until smooth.

9. Add the Nutella

Add 200 g Nutella.

Mix until the cream cheese and Nutella are completely combined and the mixture has an even chocolate-hazelnut color.

10. Whip the Cream

In a separate chilled bowl, beat 200 g cold whipping cream (33% fat) until it becomes fluffy and holds soft-to-medium peaks.

Be careful not to overwhip.

11. Combine the Cream

Gently fold the whipped cream into the Nutella and cream cheese mixture.

Continue folding until you have a smooth, light, and creamy filling.

 

12. Add the Hazelnuts

Fold 100 g chopped hazelnuts into the cream.

The hazelnuts provide the signature crunchy texture that pairs beautifully with the soft chocolate sponge and creamy Nutella filling.

Assemble the Ferrero Rocher Cake

13. Cut the Sponge

Once the chocolate sponge has cooled completely, carefully slice it horizontally into even layers.

Use a long serrated knife and work slowly to keep the layers as level as possible.

14. Add the Nutella Cream

Place the first cake layer on a serving plate.

Spread a generous amount of Nutella-hazelnut cream evenly over the surface.

Place the next sponge layer on top and continue layering with the cream as needed.

 

15. Cover the Cake

Use the remaining cream to cover the top and sides of the cake.

Smooth the surface with a spatula or cake scraper.

Place the cake in the refrigerator while preparing the chocolate glaze.

Chilling helps stabilize the cream before the glaze is added.

Make the Chocolate Hazelnut Glaze

16. Prepare the Chocolate

Finely chop 100 g chocolate and place it in a heatproof bowl.

Heat 80 g cream until hot but not vigorously boiling.

Pour the hot cream over the chocolate.

Allow it to stand for approximately 1–2 minutes.

 

17. Make the Ganache

Slowly stir the chocolate and cream together until completely melted, smooth, and glossy.

Add 40 g chopped hazelnuts and mix well.

Allow the glaze to cool slightly before pouring it over the cake.

The glaze should still be fluid enough to spread but shouldn’t be hot enough to melt the Nutella cream underneath.

18. Glaze the Cake

Remove the chilled cake from the refrigerator.

Pour the chocolate-hazelnut glaze over the top.

Gently spread it across the surface and, if desired, allow some glaze to drip naturally down the sides.

Return the cake to the refrigerator so the glaze and cream can set.

 

Chill Before Serving

For the best flavor and cleanest slices, refrigerate the assembled cake for at least a few hours before serving.

This resting period allows the layers to stabilize and the chocolate, Nutella, and hazelnut flavors to come together beautifully.

Tips for the Best Ferrero Rocher Cake

Use cold whipping cream: Well-chilled cream whips more easily and produces a more stable filling.

Don’t overmix the sponge: Gentle folding helps preserve the air incorporated into the eggs.

Cool the cake completely: Adding cream to a warm sponge can cause the filling to soften or melt.

Toast the hazelnuts: Lightly toasted hazelnuts have a deeper aroma and more pronounced nutty flavor.

Cool the glaze slightly: Never pour very hot ganache directly over a cream-covered cake.

Chill before slicing: A well-chilled cake is easier to cut into clean, attractive portions.

 

Decoration Ideas

For an even more impressive celebration cake, decorate the finished cake with:

• Ferrero Rocher chocolates
• Whole roasted hazelnuts
• Chopped hazelnuts
• Chocolate curls
• Piped Nutella cream
• Chocolate shards

A few Ferrero Rocher chocolates arranged around the top can instantly give the cake an elegant bakery-style finish.

 

Serving Suggestions

This rich chocolate-hazelnut cake is perfect for:

• Birthdays
• Christmas
• New Year’s celebrations
• Anniversaries
• Holiday gatherings
• Dinner parties
• Family celebrations
• Special weekend desserts

Serve slightly chilled for the best cream texture.

Storage

Because the filling contains cream cheese and whipping cream, keep the finished cake covered in the refrigerator.

For the best quality, enjoy it within approximately 3–4 days.

Remove individual slices from the refrigerator for a few minutes before serving if you prefer a slightly softer and creamier texture.

 

Why You’ll Love This Ferrero Rocher Cake

This cake brings together everything that makes chocolate and hazelnut desserts so irresistible.

The soft cocoa sponge provides a light chocolate base, while the creamy combination of Nutella, cream cheese, and whipped cream creates a rich yet smooth filling. Chopped hazelnuts add crunch to every bite, and the glossy chocolate-hazelnut glaze gives the cake its indulgent finishing touch.

Rich, creamy, nutty, chocolatey, and beautiful enough for any celebration, this Ferrero Rocher-inspired chocolate hazelnut cake is the kind of dessert that disappears quickly from the table. 🍫🌰🎂✨

Enjoy!