Ferrero Rocher Cake

We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!

Still haven’t decided what to make for Thanksgiving? How about you give this amazing cake a try! We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!

We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!

First I saw this cake on Mom’sDish, but originally it was posted here. Thanks Natasha for the recipe!

Ferrero Rocher Cake

5.0 from 2 reviews
Prep time:
Total time:
Recipe type: Dessert
Serves: Makes 1 - 8 inch round cake. For tall 9 inch round cake, increase the ingredients by ¼

Ingredients

Cake Layers

  • 7 large eggs, room temperature
  • ½ cups sugar, granulated
  • 2 cups finely ground hazelnuts or hazelnut flour
  • 3 Tbsp all purpose flour
  • 3 Tbsp cocoa powder
  • 3 tsp baking powder

Frosting

  • 300 grams unsalted butter, room temperature
  • 2¼ cups chopped chocolate or chocolate chips
  • ½ cup Nutella

Also

  • 1.5 cup wafers, crushed

Decorating

  • 10 Ferrero Rocher Candies
  • ¾ cups hazelnuts, chopped / or ¾ cups wafers, crushed

Instructions

Cake Layers

  1. Preheat oven to 350F. Line 2 – 8 inch round pans with foil and spray with non stick spray, or butter the sides.
  2. Sift flour, cocoa & baking powder. Stir in ground nuts.
  3. Whip eggs on high speed, until frothy. Slowly add the sugar and continue whipping until tripled in volume, about 5 minutes.
  4. Fold dry ingredients into the eggs , in 3 additions.
  5. Divide the batter evenly between 2 – 8 inch pans and bake at 350F, until a toothpick inserted in the center comes out clean.
  6. Once baked, leave in the pan for 5 minutes, then transfer to a cooling rack.

Make the Frosting

  1. Melt chocolate in microwave, on low heat, in short intervals, stirring each between each time. Bring to room temperature.
  2. Whip chocolate, butter & Nutella until thoroughly combined.

Assembly

  1. Once the cake is cool, split each cake in 2 even layers.
  2. Crush wafers by putting in a ziplock bag, then going over them with a rolling pin or something heavy.
  3. Reserve ¾ cup frosting for decorating.
  4. Place a dab of frosting onto a serving platter.
  5. Put 1 cake layer on top and press to adhere.
  6. Put ¼ of the remaining frosting onto the cake and spread around evenly. Sprinkle with ⅓ of the crushed wafers.
  7. Repeat above 2 steps with the remaining cake layers.
  8. Pipe 8 stars on top of the cake.
  9. Cover the cake sides with reserved frosting.
  10. Press the crushed wafers or chopped hazelnuts onto the sides of the cake.
  11. Place 1 Ferrero Rocher candy on top of each piped star.

Notes

Keep refrigerated if not serving right away. Bring to room temperature before serving.

Bon Appetit & Happy Pinning

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We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!

We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!

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Comments

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  • Love your photos Marina. The cake looks so delicious 🙂

    · Reply
    • Thanks Lea, appreciate it 🙂

      · Reply
      • how many kg is the cake?

        · Reply
        • I am not sure, I never weighed it.

          · Reply
          • Monique

            How well will this cake hold up in the refrigerator overnight? I want to make it the day before Thanksgiving.

          • Yes it will be just fine in the fridge. I would take the cake out of the fridge 2-3 hours before serving though, that is if you like the buttercream to be soft.

  • Irina

    Can I use a 10 inch pan and cut the cake in to 4 slices ?

    · Reply
    • I am not sure what you mean when you say 4 slices, but if you want to use 10 inch pan, increase the recipe by 1/2, so that it’s as tall as the one you see on the picture.

      · Reply
  • Irina

    Sorry for the confusion .. In your recipe you said to dived your batter into two 8 inch baking pans. Can I use one 10 inch baking and not dived the batter. Also when you say to increase the recipe by 1/2 does that mean 10 eggs and 1 cup of flour and so on ? Thank you so much for your wonderful recipes

    · Reply
    • If to want to make a 10 inch cake, double these proportions
      5large Eggs
      6 tablespoons
      Sugar
      1 3/4 cupsGround Hazelnuts
      2 tablespoonsFlour
      2 tablespoonsCocoa Powder
      2 teaspoons
      Baking Powder
      200 gramsUnsalted Butter; room temperature; cream
      1 1/2 cupsChocolate Chips; cream
      7 tablespoonsNutella; cream
      1 cupCrushed Wafers; cream
      10Ferrero Rocher Candy
      1/2 cupsHazelnuts; chopped, for decorating the cake

      · Reply
    • I got those proportions directly from http://momsdish.com.

      · Reply
  • Sunning! I wish this cake came a bit earlier! My hubby’s birthday is tomorrow but I already have cake plans underway. Not to worry, I am definitely making it for my birthday on Christmas Day-two holidays in one. 🙂

    · Reply
    • Gives you something to look forward to, I guess)) I wasn’t planning to post anything this week, but thought that its wrong not to do so, given that its thanksgiving week))) dug this up from my archives and here it is)) I made it in March lol

      · Reply
    • Hold on, whaaaa? You a Christmas child? How cool! My older daughter was due on Chrismas, but came 3 weeks early… How do you like having your birthday being on Christmas?

      · Reply
      • I don’t like it at all! lol It’s hard to fight for attention with Jesus. 🙂 People forget and are too busy. If I want a cake I have to bake my own because nothing is open. I am glad your daughter came early, it will save her a lifetime of disappointment. lol Now how selfish is that!

        · Reply
        • Paukine

          Not selfish at all. Start celebrating your UnBirthday! 6 months earlier, June 25. 🙂 A special day just for you. Jesus won’t mind.

          · Reply
  • Julia

    Thank you for the recipe! What kind of wafers do you use and where do you buy them?

    · Reply
  • Audrey

    what kind of wafers are they? I can’t wait to try this!

    · Reply
    • I made my own but any kind of crispy vanilla wafers would do.

      · Reply
  • Wow! What a beautiful and amazingly decadent-looking cake!

    · Reply
  • shaza

    thank you for the recipe , just to be sure about the flour amount is only 2 spoon ?not 2 cups?

    · Reply
    • No problem, I’m glad you stopped by!
      Yes, it’s only 2 tablespoons, as the ground up nuts act as the flour in the cake.

      · Reply
  • Michelle

    How long do u bake approximately ??

    · Reply
    • Hi Michelle! Bake for about about 40 minutes.

      · Reply
      • Michelle

        I baked mine for 25 mins and they were perfect. Thanks

        · Reply
        • I am glad it all worked out!

          · Reply
  • […] This Ferrero Rocher Cake. I just can’t get over how decadent and perfect it looks! […]

    · Reply
  • Wow, I can’t believe I missed this cake! Gorgeousness!

    · Reply
  • Diana

    Quick question: Do you ground the hazelnuts yourself or do you buy it and where? I know there is almond flour… is there hazelnut flour? Thanks

    · Reply
    • I just ground my own using the food processor. But I guess you can buy Pre-ground flour as well…

      · Reply
      • diana

        Do you toast the hazelnuts that you ground…

        · Reply
        • Hi Diana 😀
          No, I don’t. they get toasted as they bake 🙂

          · Reply
          • Kim

            Hi Diana, another question regarding the hazelnut flour. I live in Aust and I don’t think they have any, is this the same as hazelnut meal?

          • Yes it is Kim 🙂

  • I have just baked the cake layer, and I don’t know what I have done wrong?? I have only 1 small pan..? And I haven’t eat from the ingredients before I baked it hahah :p

    · Reply
    • ))) You mean you cake has not risen at all?

      · Reply
  • Rachael

    What an amazing cake, I will be making this for my mum’s party!
    I was wondering where you got your wafers from? Are they like ice cream wafers?
    You know when you’ve seen them but don’t know where lol

    · Reply
  • sumiyiah

    does anyone know where i can get the wafers? Is it those regular cream filled wafers that i just crunch up? (the ones that are usually like a dollar in vanilla, strawberry, and chocolate)
    or are they something different?

    · Reply
    • Yes it could be those, or you can see in the comment above I added some links with pictures of other wafers you could use 🙂

      · Reply
  • Rabbits

    Sorry just to confirm….7 eggs (white +yolk) or egg whites?

    · Reply
    • Thank you!
      This recipe uses whole eggs:)

      · Reply
  • sumiyah

    i have self rising flour? do i just exclude the baking powder and thats it? and are you sure we only use 1/2 cup of sugar?

    · Reply
    • I have never used self riding cake flour instead of all purpose flour, so I am not sure, but it would make sense that it could be that you just need to omit the baking powder.
      Yes, it’s just 1/2 cup of sugar 🙂

      · Reply
      • Saira

        Hello my friend . When we bake the cake . After the cake become cool , the cake will not dry there is not any syrup we use to moist the cake…

        · Reply
        • Hi Saira,
          No, this cake uses buttercream, so while it may look like it’s dry, when it’s combined together it has just the right amount of ‘creaminess”, so it’s all good 🙂

          · Reply
  • laura

    I would love to make this cake, but as I Live in England the measurements are in grams and not cups. I’m finding it hard to get the correct measurements for each ingredient. Any help?

    · Reply
    • Hi Laura,
      Thanks for your questions. I don’t know exactly, but I googled and it says that there’s approximately 160 grams of hazelnuts in 1 cup.

      · Reply
      • Paula

        I used almonds I ground leave out the cocoa powder it was too rich substitute more Flour. 2 cups is 500 ml

        · Reply
        • Valine

          How is it when you used almond flour? Because im planning to used almonds too

          · Reply
    • Susie Clayton

      Hi Laura. I made this today using the following gram measurements:

      110g Caster Sugar
      200g Ground Hazelnuts

      400g chopped chocolate
      2 rounded Tbsp Nutella

      100g chopped hazelnuts for decoration

      I used fan wafers to crush for the filling

      Use the same tablespoon and teaspoon measures in the recipe.

      Cook at 170° fan oven for 25mins.

      Hope this is helpful for UK bakers! It’s really quite easy to make, and it looks great!

      Susie,

      · Reply
  • Emma

    Hi, can you please confirm that you used castor sugar? and to Laura – Pinterest is a great resource for conversion charts!
    thank you x

    · Reply
  • Oh my god; I have died and gone to heaven with this cake. I will definitely be adding this to my list of things to make at some point! Beautiful cake!!

    · Reply
    • Thanks Lauren! It’s definitely a show stopper! thanks for stopping by!

      · Reply
  • […] receta original está sacada de la web Let The Baking Begin Blog, aunque, como de costumbre, hice algunas modificaciones. Vamos con los […]

    · Reply
  • ferrero rocher cake - TnyBits

    […] ferrero rocher cake […]

    · Reply
  • Tehniat

    Hello! This cake is making me drool all over my keyboard, it looks delicious!
    A quick question, the recipe says that the yield will be 1 – 8 inch round cake, but the instructions say that the batter should be divided between 2 8-inch round cake pans. I want to bake this cake just as high as yours, so did you double the recipe to get a tall 4 layered cake like that or did you just split the batter into two 8-inch cake pans? Please help…Thankyou!

    · Reply
    • Hi Tehniat, It yeals 1 – 8 inch round cake, as in one 8 inch round dessert (as pictured).
      When you read the instructions and it says divide the batter between two pans, that is because later you will split each one of those to get 4 separate layers, which will layer into one cake 🙂 The ingredients in the recipe will give you the tall cake you see in the pictures.

      · Reply
      • Michelle

        If we want to make just one 8″ round cale and not 2, should we divide the recipe in half?

        · Reply
  • Riddhi

    Thanks for a wonderful recipe! I am a pure vegetarian so please suggest an option for eggs. nice pics!

    · Reply
    • Hi Riddhi,
      Thank you!
      I am not sure what you’re asking about, you need recipes that do include eggs or do not?

      · Reply
  • […] Ferrero Rocher Cake – shared on Let the Baking Begin! […]

    · Reply
  • Lisa

    Hi, I really want to try this as as welcome gift to a cousin who’s coming out of the hospital soon. My concern is that my small oven can only accomodate 1 8″ pan at a time. Will the batter “in waiting” be fine? Thank you.

    · Reply
    • diana

      I only had one I inch pan and that’s what I did, the batter might lose some consistency but otherwise once baked I couldn’t tell one from the other so in my experience waiting is fine

      · Reply
  • Jackie

    Hi loving the recipe it looks great I would love to make this for my husband who loves ferrero rochers for his birthday and I am trying to convert the measurement as I don’t know what a cup is?? What kind of sugar do you use in this recipe?? Many thanks

    · Reply
  • […] found on Let the Baking Begin Blog. Original Recipe from Lubię […]

    · Reply
  • oh dear the cake is screaming ‘EAT ME’!!!!

    · Reply
  • […] Ferrero Rocher Cake We all know how wonderful Ferrero Rocher candies are, so you don’t need me telling you that this cake is good!For full “Ferrero Rocher Cake” recipe click here […]

    · Reply
  • Saria

    Just made this cake today and it turned out fantastic! My friends loved it and it was gone within minutes! Wish I could share a photo of the cake here!

    Thanks for the recipe! 😀

    · Reply
  • I made this cake today and I don’t think it worked properly! My cake didn’t rise and the icing was really buttery..

    · Reply
    • I am not sure what could have gone wrong. The cake could have not risen if the nuts were not ground finely enough, or if you did not whip the eggs enough, or if you overmixed the batter… without additional details I am not sure how to help.

      · Reply
  • Trisha

    Hi looks very delicious.. I want to ask how much i put to my oven . Its fan so please let me know…i really want to bake this yummy cake.

    · Reply
    • Hi Trisha, I am not understanding your question. Can you please clarify?

      · Reply
      • Emerson10

        Sorry my english is not great. Im using fan oven and in celcius. On your recipe i must preheat the oven into 350f i wonder in celcius ?

        · Reply
        • according to google, 350F is 176C.

          · Reply
  • is that semi-sweet (by the looks of it yes!) chocolate you used for the frosting ? Planning to make this for my birthday 😛

    · Reply
  • Dee

    3 Tbsp all purpose flour? Should it be 3 cups?

    · Reply
    • no, no, it IS 3 Tbsp. The ground up nuts serve as a binding ingredient 🙂

      · Reply
      • Nat M

        I just finished baking this cake as well and it didn’t rise very well and it’s a light brown,spongey like cake.Is that the correct way?

        · Reply
  • shyel90

    This cake looks soooo delicious yumm.. Can U just tell me the measurments for only 2Slices Cake i mean small cake :)..? i wud be glad.. 🙂

    · Reply
    • If a 8-9 inch cake has about 8-10 slices, then you would need to divide the portion in 4 or 5. I doubt you could split it that accurately in that small of amounts. May be making a whole cake and inviting company is a better idea?

      · Reply
      • shyel90

        thank you but Im still confused.. Can U please tell me measurements for half of 8-9inches cake..

        · Reply
  • Fariha

    Hii Im confused. tbs of flour or cups of flour???

    · Reply
    • Tablespoons. In this recipe the nuts will act as the binding ingredient instead of flour, so the couple tablespoons of flour are enough.

      · Reply
      • Eva

        Hehehehe!!! How many times has this question been asked?! I’m planning on making this cake this week as a 11/12 inch. Will let you know how it goes.

        · Reply
        • Yes, not a lot of people know that almond meal can be used to bind the cake 🙂

          Do let me know 🙂

          · Reply
  • katie

    Is the cake consistency like a sponge cake?

    · Reply
    • yes it’s like sponge cake with a nutty flavor.

      · Reply
  • Chris

    Great recipe… but why do some people still insist on using imperial measurements?! It should be banned!

    · Reply
    • Because that is what USA officially uses 🙂 inches and ounces in USA, and metric everywhere else in the world 🙂

      · Reply
  • shyel90

    this cake is awsumly delicious.. yummy.. please tell me how much quantity shud i take to make small cake Single Cake no slices..

    · Reply
  • Priyanka

    Hi marina! The cake looks yum. You have mentioned in the receipe for chocolate chips. Which chocolate have you used? Milk chocolate or dark chocolate?

    · Reply
  • Chelsea

    I baked this cake for my brothers birthday tomorrow, I hope he loves it!!! Thankyou 🙂

    · Reply
    • What a good sister you are! Who doesn’t like chocolate cake?))

      · Reply
  • Miriam

    Hi, I also had this problem! The cakes didn’t rise at all! So i couldn’t cut them it into 2 layers.
    Mine also was light brown in color and spongey and dry.

    Also, I don’t know if this was because of how hot has been the weather in my city, but i found that I needed to refrigerate the frosting in order to be able to spread it in a somewhat thick layer and pipe it.

    But still it was great in flavor and still looked gorgeous!!

    · Reply
    • It could be that you did not beat the eggs long enough, before stirring in the ground hazelnut flour.
      Also, to make the frosting a bit more sturdy, try to bring the butter to room temperature, but not so much that it’s almost melted (if the weather is hot). If it’s too soft, just pop it back in the fridge for 10-15 minutes before beating it for the frosting, that way it will whip up better and hold its shape better as well. Hope this helps…
      Thanks for your feedback Miriam!

      · Reply
  • […] Ferrero Rocher Cake by Let the Baking Begin     &     Chocolate Toffee Cookies by My Baking Addiction […]

    · Reply
  • Jamie Ganal

    Can I replace hazelnut flour with almond flour? I don’t really know where I can find hazelnut flour here in Philippines plus hazelnuts are very pricey. If not, hope you can give me other alternatives. Thanks! I’d really love to try this.

    · Reply
    • Hi Jamie,
      yes you can use almond flour to replace the hazelnut flour, but the cake will not taste the same. Almond flour doesn’t have much flavor to it when baked in a cake, but hazelnut has a pronounced flavor in baked goods. So if you do not have hazelnut flour, go ahead and switch it for the almond flour, but difference in taste should be expected.

      · Reply
      • Loraine

        Hi I’m in south Africa and been everywhere and cannot find hazelnut or hazelnuts flour but can find almonds and maccadamians which would be the best to use in the place of hazelnuts thanks a ton

        · Reply
        • Hi Loraine,
          Hazelnut flour is used to add hazelnut flavor to the cake. If you don’t have hazelnuts then I would use a neutral flavored nut like almond (flour) instead. This way the different flavor is not interfearing with the other flavors.

          · Reply
  • Kirstie Burrows

    I got your recipe onto Ferero Roche UK & Ireland on Facebook

    · Reply
    • Thanks! Really appreciate it!

      · Reply
  • Rene

    Hi, does the wafels become soft in the cake? Is it ok to make it a day before?

    · Reply
    • The wafers will become softer, so it’s fine to make it the day before.

      · Reply
  • Rachael

    How much is 1 cup exactly? And is ‘2 1/4 cups’ two and a quarter cups? And is ‘1/4 cups’ a quarter of a cup?

    · Reply
  • Deepshikha

    Hi! I’m planning to make this cake for a friends’ birthday in a couple of days .. just wondering if you could share your recipe for the frosting filled round vanilla wafers that you’ve used on top of the cake — they look so lovely. They are homemade right? Appreciate your help. Thanks!

    · Reply
    • Hi! Yes, those crispy wafer horns are homemade – check out the recipe for them and the filling right here –

      · Reply
      • Tanya

        Marina,
        I am too interested in making wafer horns with filling, they look super good. But there is no link. 🙂 I’ve made several of your recipes and they come out very good! Thank you so much for taking your time to share your talents and kitchen treasures.
        Thank you,
        Tanya

        · Reply
  • nada

    Hey……tday is my hubby bday and i baked this…… came out well and he liked it so much 🙂
    Am very new to baking and It was my 1st bday cake…… thank u so much for the recipe 🙂

    · Reply
    • Wow, this is not an easy cake for someone just starting to bake, so the fact that it came out good means you’re awesome! Good job!

      · Reply
  • […] This Ferrero Rocher Cake…OH MY YUM. […]

    · Reply
  • Billy

    Is it 200 grams or 300 grams of unsalted butter? Are US grams the same as UK grams? 🙂

    · Reply
    • I think the term “grams” is pretty universal 🙂 so it’s 300grams of unsalted butter 🙂

      · Reply
  • Bobby21

    made this cake a couple of days ago, cant believe how easy it was! turned out amazing. Great recipe.

    · Reply
    • That’s awesome Bobby! Thanks for your feedback! Happy New Year!

      · Reply
  • Bailey

    Thank you so much for this recipe! I made this a few months ago for my husband’s birthday and it was brilliant. My friend wants one now but I want to practice cupcakes so I was wondering if you thought making them into cupcakes would work. I don’t see why not, but it was such an airy cake when I made it the first time around, I’m slightly worried the cupcakes will lose some of their integrity and be crumbly.
    Thanks!
    Bailey

    · Reply
    • You’re welcome Bailey! I’m glad you enjoyed this cake!
      As far as the cupcakes… hmmm… I am not sure. This cake IS very fluffy, but I think it should be fine in the cupcake form. I haven’t done it myself, so I can’t guarantee it, but I think it should be fine. Also, if you ever make this cake again, fill one cupcake cavity with batter and bake one cupcake so that you know for next time. If you do experiment, I would love it if you shared your results 🙂 I want to know too 😀
      Thanks for your comment Bailey!
      Happy New Year!

      Marina

      · Reply
  • Krishya

    Awsum recipe. But v r strictly vegetarians. Could u Please tell me, how to make this regipe eggless?

    · Reply
  • Krishya

    Need an eggless version of this recipe. What should i subsitute eggs with ?

    · Reply
  • krishya

    awsome recipe, could u please share an eggless version of this recipe . thank u

    · Reply
    • Hi Krishya, unfortunately I have not tried this recipe without eggs, so can’t be of any help there. Sorry 🙁

      · Reply
      • My adult son has bookmarked THIS as his celebration cake!!!….Could I possibly use “Gavottes” for the wafer element here in France?…Also…loving your ganache recipe for the Bird’s Milk Torte…could I possibly fabricate a “Nutella Ganache” to use here…letting it “slip” over the hazel-nutted cake sides? I only ask this because my French hubster is not the biggest fan of buttercream frosting…hélas!!!!

        YOU….are a Master Baker by the way….I have reserved several of your truly professional recipes for future attempts at your obvious mastery of all things torte/gâteaux…Merci bien!

        · Reply
        • Hi Donna!
          Thank you, thank you!
          From what the “Gavottes” wafers look like on google it looks like they would work, but I couldn’t know for sure since I have not tried them in this cake.
          Yes, Nutella ganache sounds amazing! I think it will work, but the chocolate might overpower the hazelnut flavor in the Nutella. Let me know how it all goes!

          · Reply
  • Ferrero Rocher Cake | Creative Ideas

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  • Diana

    The cake was amazing !! But did your cake layers come out thin when you took them out of the oven ? Mine were and a little challenging to cut in half :/

    · Reply
  • Nelly

    Looks awesome. I’m new to cake baking, but want to make it for my wife. I have 9 inch pans and I see you say increase by a quarter. I understand how to do this for the measured ingredients, but how does the quarter increase affect the eggs and also the butter? Do they remain at 7 and 300 grams?

    · Reply
  • I have never lined a cake pan with foil. My question is do I line with foil and then spray or do I not line with foil and I can just butter the pan ?
    I want to try to make this this week for a birthday.

    · Reply
    • The only reason why I line the cake pans is because I like the easy cleanup afterwards, plus it’s foolproof when it comes to removing the cake from the pan.
      If anything, line the cake pan with foil then spray with the non stick spray. I guess you could try just buttering the pan, then adding flour and shaking it around until the pan is coated and shaking out the excess of flour. I am not guaranteeing that the cake will come out though))

      · Reply
  • Smriti

    Hi Marina,

    Looks soo yummy……!! I was planning to make this cake for a friend’s birthday and have a query. Is the recipe of 7 large eggs…..for two 8 inch round pans? I am confused because it states on top “Makes 1 – 8 inch round cake”. Do you mean 8 inch as in the height of the cake?

    Also, my oven can fit only one round pan at a time. This is why i want to be sure that the ingredients are of 2 round pans. Can we leave the remaining batter aside and then bake it after the first one comes out from the oven or do you suggest to half the recipe and then make it?

    So my query: Is the recipe for two 8″ pans? if yes, can we leave half of the batter aside and bake it after the first one is out?

    Thanks.

    · Reply
    • Hi Smriti,

      this recipe makes one 8 inch round cake (diameter is 8 inches, not the height).

      But when you bake it, you need to bake 2 layers (in two 8 inch round pans), which you will then spit in two again – giving you 4 layers of a cake total.

      If you can not bake them at the same time, I would only mix half the batter at a time because if you mix it all at once and leave the batter out, I think it will not rise properly when baked.

      · Reply
      • Jobel

        Hi! This cake really looks delicious and I just wonder how exactly do you put the wafers or the nuts on the side of the cake?

        -thank you 🙂

        · Reply
        • Hi Jobel,
          Place your cake on a plate, put the plate on something to raise it off the table couple inches. Now take some of the wafers into your right hand and cup the palm of your hand with wafers. Now carefully go around the cake and press the wafers from your cupped hand to the sides of the cake. Collect the fallen wafers (that fall off the sides back onto the table) back into your cupped hand and continue around the cake.

          Does this make sense?

          · Reply
  • Vegan Mofo Day 15 – Ferrero Rocher Torte | VGNGF = vegan, glutenfree, delicious.

    […] It hardened like a truffle mass. Tasty. When I recreate it, I will post it. Otherwise you could use this recipe, adapting for vegan, of course 🙂 or use your favourite chocolate or hazelnut/nougat […]

    · Reply
  • christina

    dont know where i went wrong…did exactly what the recipe called for, the cakes did not rise and the cakes smelt like egg (i even put a dash of vanilla in the egg mixture)……where did i go wrong??????????

    · Reply
    • Hi Christina,
      I’m so sorry things didn’t go like planned for you 🙁
      What you’re describing sounds like you either forgot to put the sugar into the egg mixture (it will have a strong smell of egging you didn’t), or you didn’t whip your egg mixture enough.

      When your batter is ready to be baked it should have been very fluffy and not runny/soupy. If it was not whipped enough, it would not rise in the oven and it would be very dense and flat.

      Or if your ground nuts were not finely ground but instead chopped, that would also compromise the rise of the cake. The ground hazelnuts are in the cake instead of flour, so if they were just chopped instead, the egg mixture had nothing to bind with so the cake had no rise. Those are the only things I can think of as of right now that could have resulted what you described.

      In the beginning of the post I have a link to momsdish.com (source of this recipe), if you click on it it should take you to her recipe where she has step by step pictures. Check it out and see if your batter looked like hers…
      Again, I’m sorry the cake is giving you trouble 🙁

      · Reply
  • Eunice Ann

    Just made this cake yesterday and it was divine! I have a few questions though…the cake when we were cutting it was quite crumbly and falls apart, also quite hard to slice (except the fact we were using plastic knife because there’s no proper cake knife at work…)
    Also…i overlooked the wafers…i used crushed waffle cones instead…but still…divine.
    Thanks for your recipe.

    · Reply
  • […] Get the recipe at Let the Baking Begin. […]

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  • […] Ferrero Rocher Cake […]

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  • […] Moist and Crunchy Mac and Cheese. Orange Ginger Lemonade. Mac 'N Cheese Pie. Ferrero Rocher Cake – Let the Baking Begin! Let the Baking Begin! […]

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  • Julie

    Hi, when it says whip the eggs on high speed until frothy how long is that approximately?

    · Reply
  • tristyn

    IF I MAKE THIS ON THE TUESDAY NIGHT CAN I SERVE IT ON THE THURSDAY NIGHT?

    · Reply
  • Yustine

    Can i use ground almond instead of hazelnut?

    · Reply
  • […] Spicy Buttered-Rum Pecans. The Milk Mans Wife: Homemade Cough Syrup… Food. Wham Bam Pie Crust. Gingersnap-Pear Cheesecake. Mashed Sour Cream and Scallion Potatoes. Spinach and Gruyere Gratin. Moist and Crunchy Mac and Cheese. Orange Ginger Lemonade. Mac 'N Cheese Pie. Ferrero Rocher Cake – Let the Baking Begin! Let the Baking Begin! […]

    · Reply
  • Lidia

    This cake looks so delicious!!! I have question, since I am on gluten free diet can I replaced regular flour with tapioca flour?

    · Reply
    • Hi Lidia,
      I’m sorry but I haven’t tried doing this cake gluten free, so I can not tell you as to the substitutions for flour 🙁

      · Reply
  • […] 18. Ferrero Rocher Cake Recipe […]

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  • mona

    can i double the recipe to make a bigger cake?

    · Reply
  • Winona Herold

    I´ve made this cake 2 times by now, and I think it is amazing! I have a question related to the frosting, can it be used together with fondant, or will the fondant get squashy of it?
    I really hope it works with fondant, because it tastes so much better than regular ganache! 🙂

    · Reply
    • To be honest, I am not completely sure. What I do know is that either ganache or buttercream will work great under fondant. This frosting has Nutella in it, so I am not sure how it will change its ability to hold up under fondant. Sorry I couldn’t be of more help 🙁

      · Reply
  • Stavroula

    Omg!!!it looks delicious!!
    One question if you don’t mind..what kind of chocolate do you mean?milk or dark?
    Thank you for the recipe!!

    · Reply
  • souad

    bravo merveilleuse recette merci

    · Reply
  • Simran

    Hi,

    im just wondering in the part where you mention ‘Fold dry ingredients into the eggs’ do u mean egg white or yellow as I see no mention of egg yolks here. Are we just using egg whites? Thanks

    · Reply
    • Simran

      Sorry i figured you didn’t separate the eggs to begin with, Silly me. Please ignore what i said.

      · Reply
  • Lisa D

    Made this for my brother’s birthday! It looks wonderful; I’ll have to follow up on taste! The only thing I did differently was improvised a bit on the frosting (didn’t really measure & added a little powdered sugar to get the texture I wanted).

    These are the kind of wafers I used:
    http://bit.ly/2gkXLrr

    Picture of my cake!
    http://i.imgur.com/ZEkirAz.jpg

    · Reply

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