Ferrero Rocher Cake
Layers of hazelnut sponge cake meet creamy Nutella mousse and crunchy wafer pieces in this show-stopping Italian dessert. The combination mimics those beloved golden chocolates perfectly.
Each bite delivers that signature contrast of textures that makes Ferrero Rocher so irresistible.
Why Hazelnut Flour Makes All the Difference
Ground hazelnuts replace half the regular flour, creating that distinctive nutty flavor throughout the cake layers. This isn’t just about taste – the oils from fresh hazelnuts keep the sponge incredibly moist.
Toasting the hazelnuts before grinding intensifies their flavor dramatically. You’ll notice the difference immediately when the warm, roasted aroma fills your kitchen.
Shop Our Must-Haves
The Secret Behind That Creamy Center
Whipped mascarpone lightens the Nutella mousse while maintaining richness. Unlike heavy cream alone, mascarpone adds tang that balances the sweetness perfectly.
Folding technique matters here – gentle movements preserve the airy texture. Overmixing deflates the mousse and creates a dense, heavy filling instead of that cloud-like consistency.
How Wafer Cookies Create the Crunch Factor
Crushed wafer cookies scattered between layers replicate the crispy shell of actual Ferrero Rocher candies. They absorb just enough moisture to soften slightly while keeping their crunch.
Timing the assembly prevents soggy wafers. Add them right before serving, or they’ll lose that satisfying textural contrast that makes each bite interesting.
Stop Your Mousse From Separating
- Bring mascarpone to room temperature before mixing to prevent lumps and ensure smooth incorporation with other ingredients.
- Fold wafer pieces in just before serving to maintain their crunch throughout the presentation and eating experience.
Frequently Asked Questions
Can I make this cake without hazelnut liqueur?
Absolutely – substitute with 2 tablespoons of strong coffee or simply omit it. The Nutella provides plenty of hazelnut flavor on its own.
Why did my cake layers turn out dense?
Overmixing the batter deflates the whipped egg whites. Fold ingredients gently and stop as soon as everything is just combined.
How far ahead can I assemble this cake?
Make it up to 2 days ahead, but add the wafer pieces and final decorations just before serving to prevent sogginess.
What if I can’t find hazelnut flour?
Toast whole hazelnuts and grind them in a food processor until fine. Pulse to avoid making hazelnut butter – stop when it resembles coarse flour.
Our Best Picks
Ferrero Rocher Cake
Ingredients
Cake
Filling
Assembly
Garnish
Equipment Needed
- Two 9-inch round cake pans
- Electric mixer with whisk attachment
- Food processor
- Large mixing bowls
- Rubber spatula
- Wire cooling racks
- Offset spatula
Instructions
- Prepare pans and hazelnuts: Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper. Toast hazelnuts in a dry skillet for 5 minutes until fragrant, then grind finely in food processor.
- Make egg yolk base: Beat egg yolks with 1/2 cup sugar until pale and thick, about 4 minutes. Mix in melted butter and vanilla. Combine flour, ground hazelnuts, and salt in separate bowl.
- Fold batter components: Whip egg whites until soft peaks form, gradually add remaining 1/4 cup sugar, and beat until stiff peaks form. Fold flour mixture into yolk mixture, then gently fold in whites in three additions.
- Bake cake layers: Divide batter between prepared pans and bake for 22-25 minutes until golden and springs back when lightly touched. Cool in pans 10 minutes, then turn out onto wire racks.
- Prepare Nutella mousse: Beat mascarpone until smooth. In separate bowl, whip cream with powdered sugar to soft peaks. Fold Nutella and hazelnut liqueur into mascarpone, then fold in whipped cream until just combined.
- Assemble cake layers: Cut each cake layer in half horizontally to create 4 thin layers. Place first layer on serving plate, spread 1/3 of mousse on top, sprinkle with crushed wafers and hazelnuts. Repeat with remaining layers.
- Finish and chill cake: Cover top and sides with remaining mousse, smoothing with offset spatula. Refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder and top with Ferrero Rocher chocolates.
Nutrition Facts
Per Serving (1 slice)
