There is something deeply comforting about the scent of toasted hazelnuts filling the farmhouse kitchen. It reminds me of winter holidays when we’d crack nuts by the fire, anticipating that rich, earthy crunch paired with chocolate. This cake takes that nostalgic flavor profile and turns it into a showstopping dessert that feels both rustic and celebratory.
This recipe is a celebration of textures. We combine moist chocolate sponge layers with a cloud-like whipped Nutella filling and the distinct crunch of roasted hazelnuts. It is a labor of love that rewards you with every decadent bite, perfect for sharing with family.
A Hazelnut Lover’s Dream
If you appreciate the contrast of smooth chocolate and crunchy nuts, this cake is pure magic. It captures the essence of the classic gold-wrapped candy but brings it to your table with homemade warmth. The layers are tender, the buttercream is silky, and the ganache drip adds that final touch of indulgence.
While it looks impressive, the steps are straightforward. We focus on quality ingredients—real butter, heavy cream, and toasted hazelnuts—to build deep, honest flavors. It is the kind of cake that makes a birthday or anniversary feel truly special without needing to be overly fussy.
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Ferrero Rocher Cake
- Total Time: 1 hour 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a decadent layer cake that combines moist chocolate sponge with a luxurious whipped Nutella filling and crunchy toasted hazelnuts. Topped with a silky dark chocolate ganache and classic Ferrero Rocher candies, this dessert is the ultimate centerpiece for any celebration.
Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Large eggs
- Buttermilk
- Vegetable oil
- Hazelnut emulsion
- Vanilla extract
- Hot water
- Heavy cream
- Nutella
- Toasted hazelnuts (whole and chopped)
- Unsalted butter
- Milk chocolate
- Powdered sugar
- Dark chocolate chips
- Ferrero Rocher candies (for garnish)
Instructions
- Preheat your oven to 325°F and grease three 8-inch cake pans.
- Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Using a stand mixer, combine the eggs, buttermilk, oil, hazelnut emulsion, and vanilla, then slowly incorporate the dry ingredients.
- Carefully stir in the hot water and divide the batter evenly among the three pans.
- Bake for 23–27 minutes, then allow the layers to cool completely on a wire rack.
- Whip the heavy cream to stiff peaks, then blend in the Nutella and fold in the chopped hazelnuts for the filling; keep chilled.
- Make the buttercream by beating butter with a homemade hazelnut paste, melted milk chocolate, and powdered sugar until light and fluffy.
- Assemble the cake by piping a buttercream dam on each layer and filling the center with the chilled Nutella mixture.
- Crumb coat the cake, chill it briefly, then apply the final frosting and a dark chocolate ganache drip before garnishing with candies.
Notes
To achieve the best flavor, toast your raw hazelnuts until they are deeply aromatic before processing them into a paste for the buttercream. If the Nutella filling feels too soft during assembly, chill it for an additional 30 minutes to ensure the cake layers remain stable and secure.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Farmhouse Pantry
To get that authentic flavor, we rely on fresh, high-quality staples. Here is what you need to gather:
- Hazelnuts: You will need these for the filling, the buttercream, and the garnish. Buy them raw and toast them yourself; the aroma is unbeatable.
- Buttermilk: This is the secret to a tender, moist crumb in the chocolate cake layers.
- Cocoa Powder: Use unsweetened cocoa powder for a deep, dark chocolate base.
- Nutella: The star of our whipped filling. It brings that signature hazelnut-cocoa sweetness.
- Heavy Cream: Essential for the whipped filling and the ganache drip.
- Ferrero Rocher Candies: Optional, but they make a beautiful, simple decoration for the top.
How to Bake It
Step 1: Bake the Chocolate Layers
Start by preheating your oven to 325°F. Whisk your dry ingredients—flour, sugar, cocoa, baking soda, and salt—in a bowl. In your stand mixer, combine the eggs, buttermilk, oil, hazelnut emulsion, and vanilla. Mix the wet and dry together, then carefully stir in the hot water. Divide the batter into three 8-inch pans and bake for 23–27 minutes. Let them cool completely on a rack.
Step 2: Whip the Nutella Filling
Whip the heavy cream until stiff peaks form. Add the Nutella and whip again until smooth. Gently fold in the chopped hazelnuts. Keep this in the fridge until you are ready to assemble; it needs to stay cold to hold its shape.
Step 3: Make the Hazelnut Buttercream
Toast your hazelnuts in the oven until fragrant, then process a portion of them into a paste. Melt the milk chocolate with cream and let it cool. Beat the butter until fluffy, then add the hazelnut paste and cooled chocolate mixture. Gradually add the powdered sugar until you reach a spreadable consistency.
Step 4: Assemble the Cake
Place a cake layer on your board and spread a thin layer of buttercream. Pipe a dam around the edge and fill the center with the whipped Nutella mixture. Repeat with the next layer. Crumb coat the entire cake and chill it briefly to set.
Step 5: The Final Flourish
Frost the outside with the remaining buttercream. Prepare the dark chocolate ganache by pouring hot cream over chocolate chips. Once smooth, drip it down the sides of the chilled cake. Top with swirls of buttercream and unwrapped Ferrero Rocher candies.
Christine’s Baker’s Notes
Watch the Hazelnuts: When toasting nuts, they can go from golden to burnt in seconds. Trust your nose—once they smell fragrant, pull them out immediately.
Ganache Consistency: The perfect drip requires patience. If the ganache is too hot, it will run all the way to the bottom. If it’s too cool, it won’t drip at all. Test a small amount on the side of a glass before pouring it over your cake. Mastering these little details is part of what we cover in our Foundational Recipes.
Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing the batter. This helps create a uniform emulsion and a better rise.
Seasonal Swaps and Twists
Add Fresh Fruit: If you want to cut through the richness, add a layer of fresh raspberries or sliced strawberries on top of the Nutella filling. The tartness pairs beautifully with the hazelnut.
Simplify the Decor: If a drip feels too intimidating, simply cover the cake in the hazelnut buttercream and press chopped toasted hazelnuts up the sides for a rustic look. I have seen many beautiful interpretations of this style, including some creative takes on Reddit, which show just how versatile this flavor profile can be.
Cupcake Version: You can adapt this batter to make cupcakes. Fill liners 2/3 full and bake for 18-20 minutes. Top with the buttercream and a whole candy. For more ideas on adapting sizes, check out our Contemporary Small Format section.
Rustic Presentation
This cake is a showstopper on its own, so keep the serving simple. Place it on a wooden cake stand or a ceramic platter to emphasize its earthy tones. Slice it generously and serve with a hot cup of dark roast coffee or an espresso to balance the sweetness.
For a true chocolate lover’s experience, you could pair it with a glass of milk or even a robust stout if you’re serving adults. If you love exploring deep flavor pairings, take a look at our Chocolate Alchemy collection for more inspiration.
Simple Pleasures
This Ferrero Rocher Cake is more than just a dessert; it is a way to bring people together. The process of toasting nuts, melting chocolate, and assembling the layers is a grounding, rewarding experience. I hope this recipe brings a little farmhouse warmth to your kitchen.
If you are looking for something lighter for your next baking project, try exploring our Fresh Fruit Baking recipes. Don’t forget to share your creations with us on Instagram, Pinterest, or Facebook!
