Ferrero Rocher Cake Recipe

I love Ferrero Rocher, so it was inevitable I would end up making a cake inspired by the chocolate. This one was the idea of an Italian Restaurant I recently visited, so I decided to recreate it at home, with a little twist of my own – Nutella Cream!

First of pre-heat the oven to 180oC.

Ferrero Rocher Cake Recipe

  • 150g Butter
  • 150g Caster Sugar
  • 40g Cocoa Powder
  • 150g Self Raising Flour
  • 2 Eggs
  • 1 Tbs Milk

Simply cream the butter and sugar together until you have a completely blended soft mixture. Next add in the flour, cocoa and eggs and milk and mix until all the ingredients are mixed together.

Grease your cake tray and divide the mixture into each hole, filling it around 3/4 full as it will rise. For these Ferrero Rocher Cakes, I bought this tray from Amazon.

You may have a little mixture leftover, but you can always bake this afterwards.

Bake the cakes in the oven for around 15 minutes, checking now and again by placing a skewer in the middle. Once it comes out clean the cake is done, at which point remove them from the oven and leave to cool completely.

Hazelnut Cream

Once cool we will place some hazelnut cream in the middle. For this, I bought some Tate and Lyle Hazelnut Syrup and blended with cream using a mixer until whipped. Next, you’ll need a piping bag filled with your hazelnut cream. Then you’ll simply poke the metal end gently into the bottom of the cake and fill up the middle with the cream.

Next, you’ll need to place your cakes into the freezer for around 30 minutes as this will help with the next step.

Chocolate Hazelnut

  • 360g Dairy Milk
  • Roasted Chopped Hazelnuts

Once the cakes have been in the freezer for 30 minutes, melt half the chocolate in the microwave for around 30-60 seconds, stopping to stir. Ideally, I would melt it in a plastic pasta saucepot, so something which is of similar width of depth, here is a picture of what I mean.

Once the chocolate is melted, mix in about half a pack of the hazelnuts, or more if you like and dip in each cake, one at a time, completely covering each one in the chocolate and nuts. Take the cake out the pot with a spoon and place it on a plate. Repeat for all the cakes, melting more of the chocolate if need be and adding more hazelnuts until all the cakes are covered. Once you have done this place in the fridge to set.

Nutella Cream

  • 300ml cream
  • 1 Heaped Tsp Nutella

This part is quite easy. Just get your Nutella and drop it into the cream and then gently whisk by hand until combined.

Once the cake is set you can then serve with the Nutella Cream.


Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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