Ferrero Rocher Cake

Begin by preheating the oven to 350°F (180°C). Butter the sides and bottom of three 8-inch (20 cm) round baking pans and line them with parchment paper.

How to prepare the brownie layers

Melt the chocolate and butter in a medium bowl over a bain-marie, stirring occasionally until smooth. Stir in the sugar, then remove the bowl from the heat. Incorporate the eggs one at a time, whisking until well combined. Stir in the coffee powder, cocoa powder, and vanilla extract, then add the flour and salt and mix well. Divide the batter evenly among the prepared pans. Sprinkle about 1 tablespoon (10g) of chopped chocolate around the inner edge of each pan. Bake for about 18-20 minutes. Let the brownies cool completely.

Next, toast the hazelnuts. Reduce the oven temperature to 325°F (160°C). Place the hazelnuts on a baking sheet and toast them for 10 minutes. Rub the nuts to remove as much skin as possible and let them cool completely.

How to prepare the meringue layers

Turn the oven to 200°F (100°C). Line a baking sheet with parchment paper and draw two 8-inch (20 cm) diameter circles. Place ½ cup (75 g) of toasted hazelnuts in a food processor and process until evenly ground. Transfer the ground hazelnuts to a medium bowl and mix with half of the powdered sugar (¼ cup – 30 g), half of the granulated sugar (2 tbsp – 30 g), and the flour. Set aside.

Whip the egg whites with a pinch of salt until soft peaks form. Gradually add the rest of the powdered sugar and granulated sugar, continuing to whip until stiff peaks form, about 7 minutes. Mix in the lemon juice, then fold in the hazelnut and flour mixture.

Transfer the mixture to a piping bag fitted with a ½ inch (1 cm) plain tip. Following the drawn circles, pipe two disks of batter in a spiral. Bake the meringue disks for 1 hour and 30 minutes. Let them cool completely.

How to prepare the Nutella frosting

First, prepare the chocolate ganache for the filling. Place the chocolate and whipping cream in a heatproof bowl and melt over a bain-marie. Cover and let cool.

Place the chocolate and whipping cream in a heatproof bowl and melt over a bain-marie. Cover and refrigerate for 30 minutes. Place the butter in a mixing bowl and mix for about 10 minutes until smooth and creamy. Add the sifted cocoa powder and refrigerated chocolate ganache, mixing on low until incorporated. Mix in the Nutella and vanilla extract until combined. Transfer the frosting and chocolate ganache to piping bags fitted with ¼ inch (5 mm) plain tips.

How to assemble the Ferrero Rocher Cake

On a serving platter, pipe a bit of frosting and place one brownie layer. Spread half of the chocolate ganache over the brownie. Add a meringue layer and spread a bit less than 1/3 of the Nutella frosting. Add the second brownie layer and spread a bit less than 1/3 of the Nutella frosting. Continue adding the second meringue layer and spread the other half of the chocolate ganache. Finally, add the last brownie layer and spread the remaining Nutella frosting on top and sides of the cake. Refrigerate the cake for 30 minutes.

Meanwhile, cut the remaining 1 ½ cups (225 g) of toasted hazelnuts into smaller pieces. Press the chopped hazelnuts onto the sides of the cake and refrigerate for another 30 minutes.

How to prepare the chocolate glaze

Place the chocolate, butter, sugar, and milk in a heatproof bowl and melt over a bain-marie. Sieve the glaze. Place the cake over a smaller bowl or pan set in a baking sheet. Pour the glaze to cover the top and edges of the cake. Refrigerate for 4-6 hours or overnight, allowing the meringue layers to soften slightly, making the cake easier to slice.

Decorate the cake with Ferrero Rocher truffles, chopped hazelnuts, and chocolate chips or curls.

Hope you will try it out and enjoy this indulgent Ferrero Rocher cake. If you do don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

For more Nutella desserts check our full collection of Nutella Recipes.