Ferrero Rocher Cake

My best friend adores Ferrero Rocher, but interestingly – she doesn’t like cakes. At least until she tried mine. That’s why I prepared the Ferrero Rocher Cake for her birthday which she happily ate (and the rest of us guests). A small tip: in summer, you can’t buy Ferrero Rocher at the store, so buy them in winter and save them, or decorate the cake the way I was forced to (because this piece of information was something new to me).

Ferrero Rocher Cake is made of chocolate sponge with chocolate hazelnut mascarpone frosting. It is covered in chocolate and sprinkled with hazelnut croquant. The recipe is suitable for a 26 cm cake which can be cut into 14-16 pieces. 

Ingredients
Chocolate sponge
  • 6 eggs
  • 160 g sugar
  • 175 g flour
  • 35 g cocoa powder
  • 15 g baking powder
  • 50 ml vegetable oil
Chocolate hazelnut frosting
  • 200 ml heavy cream
  • 500 g mascarpone
  • 3 tablespoons of icing sugar
  • 170 g dark chocolate
  • 40 g hazelnut croquant

     

Other ingredients
  • 150 ml milk to moist the sponge cake
  • 200 ml heavy cream
  • 80 g dark chocolate
  • 40 g hazelnut croquant for decoration (or the box of Ferrero Rocher)
  • 80 g of dark chocolate and 70 g butter for chocolate glaze 
Instructions

Prepare the baking tray for cakes with diameter of 26 cm. Cover the bottom with baking paper, butter the edge and cover it slightly with flour. Whip the eggs with sugar. Turn on the oven and heat it to 180° C. Add the flour, cocoa powder, oil, and baking powder. Mix it carefully – take care that the mixture remains airy and sponge cake will therefore be fluffy. Bake for 30 to 35 minutes.

When the sponge cake cools down, cut it twice so you get three layers. Prepare the tray for the cake. Moist the sponge cake with milk.

Prepare the frosting. Whip heavy cream and add mascarpone cheese with icing sugar. Mix it so you get a homogenous texture. Melt the dark chocolate and add it to the mixture together with hazelnut croquant. Mix it thoroughly so you get the even color.

Spread almost half of the frosting on the sponge cake. Cover with second layer of sponge cake and wet it with milk. Then again spread almost half of the frosting on it and cover with the last layer of sponge cake. Wet this one, too, and spread the remaining frosting on the top of it.

Whip the double cream and add melted chocolate. Spread it on the whole cake. Now it’s time to decorate.

Cover the bottom edge of cake with hazelnut croquant.

Melt the chocolate together with butter. Pour it on the top and cover the whole top. At the edge, let it slip down a little bit. Be careful your chocolate isn’t too fluid or thick (if it’s too fluid, melt some more chocolate, if it’s too thick, add some butter).

Sprinkle the hazelnut croquant on the top.

Arrange the Ferrero Rochers around in circle or decorate with the remaining cream.

If the cake was good enough for my best friend who doesn’t like cakes, then I’m sure your guests will be delighted as well!


If you liked this cake, you may want to try the Chocolate Raspberry Cake.
For more baking ideas, follow Bake Something Different on Instagram or save my recipes on Pinterest.