This Ferrero Rocher Cake is perfect for a celebration. A chocolate-hazelnut cake with hazelnuts, wafer and nutella cream filling is a delicious dessert that will surely be loved especially for ferrero rocher truffles lovers 🙂



7 large eggs, at room temperature
1 cup sugar
65 g of flour
3 tablespoon cocoa powder
½ teaspoon baking powder
60 g ground hazelnuts
2 tablespoons of water


Beat the egg whites until stiff, gradually add a spoonful of sugar whisking all the time. Beat for about 3 minutes or until the egg whites get thickened and shiny. While whipping, add one yolk at a time. Beat for about 3 minutes or until the mass became fluffy. Sift in cocoa powder, flour and baking powder into a clean bowl. Add them into the whipped mass, preferably in 4 batches, stirring the mass gently at a low speed each time until well combined. Fold in the ground hazelnuts. Pour the mixture into a 23cm round baking pan lined with a baking paper. Bake into the oven preheated for 170ºC for 30 minutes or until a stick inserted turns out dry. Remove from the oven and allow to cool. Once cooled cut the cake into 3 parts.



500 g mascarpone
200ml cream 30%, chilled
6 tablespoon Nutella
100 g hazelnut wafer, cumbled


Pour the cream into a metal bowl, add the mascarpone and whip until stiff whipped cream is obtained. Add in the nutella and hazelnut wafer and mix until well combined. Divide the cream into three parts. Chill while preparing the chocolate ganache.

Chocolate Ganache:


200ml cream 30%
100 g dark chocolate
Ferrero Rocher for decoration


Boil the cream in a saucepan, remove from the heat. Add the chopped chocolate. Stir vigorously until the chocolate has melted and a smooth and uniform mass has been obtained. Allow to cool.


Once you cut your cake into three parts, place the first layer of the cake into the cake board. Add one part of the filling and top with the second layer. Repeat the process for the second layer then cover with the third layer of cake. Spread the left filling on the top and on the sides of the cake and left little cream for decoration. Drip the chocolate ganache starting from the edges around and on top of the cake. Decorate the cake with chocolate whipped cream and ferrero truffles 🙂


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