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Ferrero rocher cake.
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5 from 51 votes

The BEST Ferrero Rocher cake (VIDEO)

This Ferrero Rocher cake is the ultimate celebration cake with moist chocolate hazelnut sponges, silky Nutella mousseline cream (cooked chocolate pastry cream enriched with Nutella and butter) that is very well balanced in sweetness, lots of crunchy hazelnuts, and crushed Ferrero Rocher chocolates.
Prep Time1 hour
Cook Time30 minutes
Waiting time1 hour 30 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 872kcal
Author: Katalin Nagy


Chocolate Hazelnut Sponge for 3 x 15 cm ( 6 inches)

  • 120 g All purpose flour any low protein content flour eg. pastry flour can work too.
  • 50 g Hazelnut flour
  • 45 g Cocoa powder unsweetened, dutch processed
  • 120 g Granulated sugar
  • 120 g Brown sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 70 g Vegetable oil
  • 2 Eggs room temperature
  • 165 g Milk room temperature
  • 120 g Coffee freshly brewed strong coffee, room temperature

Nutella mousseline cream

  • 750 g Whole milk
  • 150 g Granulated sugar
  • 120 g Egg yolk approx. 6 egg yolk
  • 2 teaspoon Vanilla bean paste optional
  • 37 g Corn starch
  • 37 g Flour
  • 75 g Chocolate semi-sweet good quality chocolate finely chopped
  • 225 g Nutella
  • 225 g Unsalted butter soft, room temperature
  • 25 g Cocoa powder unsweetened, dutch processed


  • 100 g roasted chopped hazelnut
  • 16 piece Ferrero Rocher 5 as decoration and 11 crushed in between the cake layers


Start with chocolate pastry cream

  • In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes
  • Mix in corn starch and flour, and vanilla until throughly incorporated and have a smooth paste
  • Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering
  • Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
  • Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy. If in doubt, strain the pastry cream for a lump free, creamy end result
  • Add in chocolate in 3 stages, and mix with a Rubber spatula until completely incorporated. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool

Chocolate sponge

  • Heat oven to 180 C / 356°F
  • Prepare 3 15 cm (6 inch) round cake pan with parchment paper
  • With an Electric hand mixer beat together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee and milk
  • Sift dry ingredients; flour, hazelnut flour, baking powder, baking soda, cocoa powder, salt
  • Pour wet ingredients into dry ingredients then fold just until combined
  • Divide batter equally into 3 cake pans with the help of a Digital scale
  • Bake for 25-30 min or until skewer inserted in the middle of the cakes comes out clean
  • Cool the chocolate sponges on Cooling rack. Chill them in the fridge before assembling the cake

Preparing the Nutella mousseline cream

  • The Nutella mousseline cream can be made with room temperature pastry cream, Nutella, cocoa powder, and room temp soft butter. Make sure everything is room temp otherwise the mixture might curdle
  • Once pastry cream is set and at room temp, prepare the mousseline cream by whipping room temp butter first for a few minutes, then whip in the cocoa powder and Nutella for 1-2 minutes
  • Start adding in the room temperature pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
  • Chill the cream if needed for an hour, otherwise proceed with assembling the cake


  • You will need to use the cream for: 1. filling 2. frosting 3. piping decoration so make sure you have enough cream left for each
  • Start layering the cake from bottom to top and fill each layer with the Nutella frosting. Pipe cream on top, another layer around the sponge then fill the middle with crushed Ferrero Rocher chocolate
  • Continue with the second layer and apply the same. Finally, finish with a 3rd layer of chocolate sponge cake
  • At each layer please check how even the layers are, and make sure they are symmetrical with even layers. Chill the cake either 1h in the fridge or 15min in the freezer before proceeding with frosting on the outside
  • Once the cake is nicely chilled, frost the cake. You can pipe the cream around the cake first, then smooth it with an offset spatula. Try to work as neat as possible, but no need to worry if it is not perfect.
  • Chill the cake again either 1h in the fridge or 15min in the freezer before proceeding with decoration
  • Apply roasted chopped hazelnut all around and on the top of the cake and pipe some decoration on top using the same Nutella mousseline cream



  1. Measure your ingredients with a Digital scale for accuracy
  2. All ingredients for the chocolate cake must be at room temperature to properly emulsify: eggs, milk, coffee etc.
  3. Do not skip salt that will balance the sweetness of this cake
  4. You can either purchase the hazelnut flour or use roasted hazelnut and blend it together with the flour. Make sure that you blend it with the flour together otherwise the hazelnut would become too oily on its own
  5. For the Nutella mousseline cream, it is key to use good quality unsweetened dark cocoa powder and semi-sweet chocolate so that they don´t overpower the Nutella taste, but balancing it
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking. Consider this recipe more like an in-depth tutorial, literally the only recipe you will ever need to make delicious Ferrero Rocher cake
  2. Chill the chocolate sponges before making any layered cake
  3. Assemble the cake on the serving tray you are planning to serve as at later stage you won´t be able to move the cake
  4. Let the pastry cream be properly set before whipping it up into mousseline cream. While whipping, pay very close attention to the consistency and stop whipping immediately after it gets fluffy. Overbeating would result in breaking the cream and instead of becoming stiffer, in fact, it will get runnier
  5. Make sure you chill the cake in between applying the different layers and frostings just as stated in the recipe. That is a standard procedure for making any layered cake, and skipping it would result in best in class baking disasters
  6. If you have never used a piping bag and piping nozzle before, it is worth making a cheaper buttercream and practice before


Calories: 872kcal | Carbohydrates: 103g | Protein: 14g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 431mg | Potassium: 514mg | Fiber: 6g | Sugar: 75g | Vitamin A: 1165IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 5mg