Sweeten your holiday season with our irresistible collection of 18 Decadent Ferrero Rocher Cakes Recipes! Perfect for home cooks looking to impress, these delightful creations blend the rich, nutty flavors of Ferrero Rocher with the comfort of homemade cake. Whether you’re celebrating a special occasion or just indulging your sweet tooth, these recipes promise to deliver joy and decadence in every bite. Dive in and discover your next show-stopping dessert!
Ferrero Rocher Chocolate Hazelnut Cake
Every time I think about indulging in something truly decadent, my mind immediately goes to this Ferrero Rocher Chocolate Hazelnut Cake. It’s the kind of dessert that turns an ordinary day into a celebration, and I love how the combination of chocolate and hazelnut brings back memories of my first bite of a Ferrero Rocher.
Ingredients
- 1 1/2 cups of finely ground hazelnuts, toasted for a deep, nutty flavor
- 1 cup of unsalted butter, softened to room temperature for easy mixing
- 1 3/4 cups of granulated sugar, for a perfectly sweet balance
- 4 large farm-fresh eggs, at room temperature to ensure a smooth batter
- 1 cup of all-purpose flour, sifted to avoid lumps
- 1/2 cup of rich cocoa powder, for that intense chocolate flavor
- 1 tsp of pure vanilla extract, for a hint of warmth
- 1/2 cup of heavy cream, whipped to stiff peaks for a luxurious frosting
- 12 Ferrero Rocher chocolates, for garnishing and that signature crunch
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to prevent the batter from separating.
- Gently fold in the sifted flour, cocoa powder, and ground hazelnuts until just combined, being careful not to overmix and deflate the batter.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it doesn’t stick.
- Once cooled, spread the whipped heavy cream evenly over the top of the cake and garnish with Ferrero Rocher chocolates for a stunning finish.
Velvety layers of chocolate and hazelnut come together in this cake, offering a texture that’s both rich and airy. Serve each slice with a drizzle of melted chocolate or a scoop of vanilla ice cream to elevate the experience even further.
Ferrero Rocher Nutella Cheesecake
Kicking off the weekend with a dessert that’s as luxurious as it is indulgent, I found myself lost in the creamy, nutty layers of a Ferrero Rocher Nutella Cheesecake. It’s the kind of recipe that turns an ordinary dinner into a celebration, and trust me, the compliments will keep coming long after the last bite.
Ingredients
- 1 1/2 cups finely crushed chocolate wafer cookies
- 1/2 cup unsalted butter, melted and slightly cooled
- 24 oz cream cheese, room temperature and ultra-creamy
- 1 cup granulated sugar, fine and crystal-like
- 1 cup Nutella, rich and hazelnut-forward
- 4 large eggs, farm-fresh and at room temperature
- 1 tsp pure vanilla extract, aromatic and sweet
- 12 Ferrero Rocher chocolates, whole and unwrapped
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- Mix the crushed chocolate wafer cookies with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the Nutella to the cream cheese mixture, beating until fully incorporated and the mixture is a uniform light brown color.
- Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully mixed in before adding the next. Tip: Overbeating can incorporate too much air, leading to cracks, so mix just until combined.
- Pour the filling over the crust, smoothing the top with a spatula. Arrange the Ferrero Rocher chocolates on top, pressing them slightly into the batter.
- Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Tip: A water bath can prevent cracks, but if you’re short on time, just avoid opening the oven door during baking.
- Turn off the oven and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that can cause sinking.
- Refrigerate for at least 4 hours, or overnight, to fully set.
The first slice reveals a velvety texture that melts in your mouth, with the crunch of Ferrero Rocher adding a delightful contrast. Serve it chilled, with a drizzle of melted Nutella for an extra touch of decadence that’ll make any day feel special.
Ferrero Rocher Mousse Cake
Last weekend, I found myself staring at a pile of Ferrero Rocher chocolates, a gift from a friend who knows my sweet tooth all too well. Instead of devouring them one by one (tempting as that was), I decided to transform them into something even more decadent—a Ferrero Rocher Mousse Cake that’s as luxurious to eat as it is simple to make.
Ingredients
- 1 1/2 cups crushed chocolate wafer cookies, for a crunchy, buttery base
- 1/2 cup unsalted butter, melted to a golden liquid
- 1 cup heavy cream, chilled to soft peak perfection
- 1/2 cup Nutella, rich and hazelnutty
- 1/4 cup powdered sugar, finely sifted for smoothness
- 1 tsp vanilla extract, pure and fragrant
- 12 Ferrero Rocher chocolates, halved for garnish
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix the crushed chocolate wafer cookies with melted butter until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then let cool completely. Tip: Chilling the crust in the fridge for 30 minutes can help it set faster.
- In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the Nutella, powdered sugar, and vanilla extract until the mixture is smooth and uniform. Tip: For best results, ensure all ingredients are at room temperature before mixing.
- Pour the mousse over the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set. Tip: Covering the cake with plastic wrap can prevent a skin from forming on the mousse.
- Before serving, garnish with halved Ferrero Rocher chocolates, pressing them lightly into the mousse.
Silky smooth with a hint of crunch from the crust and chocolates, this cake is a dream for any chocolate lover. Serve it chilled with a drizzle of melted chocolate or a scoop of vanilla ice cream for an extra indulgent treat.
Ferrero Rocher Layer Cake
Yesterday, I stumbled upon a recipe that made my heart skip a beat—Ferrero Rocher Layer Cake. It’s the kind of dessert that looks as luxurious as it tastes, and I knew I had to share it with you. Perfect for those special occasions or when you’re just in the mood to treat yourself, this cake is a chocolate lover’s dream come true.
Ingredients
- 1 1/2 cups of all-purpose flour, sifted for lightness
- 1 cup of granulated sugar, for that perfect sweetness
- 3/4 cup of unsweetened cocoa powder, rich and dark
- 1 1/2 tsp of baking powder, to give it lift
- 1/2 tsp of salt, to balance the flavors
- 2 large eggs, farm-fresh and at room temperature
- 1 cup of whole milk, creamy and rich
- 1/2 cup of vegetable oil, for moisture
- 2 tsp of pure vanilla extract, for aroma
- 1 cup of boiling water, to intensify the chocolate flavor
- 12 Ferrero Rocher chocolates, for decoration and surprise bites
- 1 cup of heavy cream, whipped to stiff peaks for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, and salt until well combined.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
- Carefully stir in the boiling water with a spatula. The batter will be thin, but that’s perfect for a moist cake.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a layer of whipped cream on top of the first cake layer. Place the second layer on top and frost the entire cake with the remaining whipped cream.
- Decorate the top of the cake with Ferrero Rocher chocolates, pressing them gently into the whipped cream.
Rich in chocolate flavor with a moist, tender crumb, this Ferrero Rocher Layer Cake is a showstopper. The surprise crunch of Ferrero Rocher in every bite makes it irresistibly decadent. Serve it at room temperature to enjoy the full spectrum of flavors and textures.
Ferrero Rocher Cupcakes with Chocolate Ganache
Yesterday, I found myself craving something decadently sweet yet elegantly simple, and that’s when the idea of Ferrero Rocher Cupcakes with Chocolate Ganache popped into my mind. There’s something about the combination of hazelnut and chocolate that feels like a warm hug, and I knew I had to share this recipe with you.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup unsweetened cocoa powder, rich and dark
- 1 tsp baking soda, for the perfect rise
- 1/4 tsp salt, to enhance flavors
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, for that sweet base
- 2 large eggs, farm-fresh and at room temperature
- 1 tsp pure vanilla extract, for aromatic depth
- 1/2 cup buttermilk, to ensure moist cupcakes
- 12 Ferrero Rocher chocolates, for that signature crunch and flavor
- 1 cup heavy cream, for a silky ganache
- 8 oz semi-sweet chocolate chips, for a smooth and rich ganache
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Press a Ferrero Rocher into the center of each cupcake.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake part comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth.
- Dip the top of each cooled cupcake into the ganache, allowing the excess to drip off, then place back on the wire rack to set.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A bite into these cupcakes reveals a moist, chocolatey base with a surprise Ferrero Rocher center, all enveloped in a glossy chocolate ganache. Serve them at your next gathering for a show-stopping dessert that’s as fun to eat as it is to make.
Ferrero Rocher Truffle Cake
Yesterday, I stumbled upon a recipe that reminded me of my childhood love for Ferrero Rocher chocolates, and I just knew I had to share it with you. This Ferrero Rocher Truffle Cake is a decadent dessert that combines the rich flavors of chocolate and hazelnut in a way that’s simply irresistible.
Ingredients
- 1 1/2 cups finely ground chocolate wafer cookies
- 1/2 cup melted unsalted butter, rich and golden
- 1 cup heavy cream, velvety and smooth
- 8 oz semi-sweet chocolate, finely chopped for a lush melt
- 1/2 cup Nutella, creamy and hazelnut-rich
- 1 tsp pure vanilla extract, aromatic and sweet
- 1/2 cup chopped hazelnuts, toasted to a perfect crunch
- 12 Ferrero Rocher chocolates, for garnish
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a medium bowl, combine the ground chocolate wafer cookies with the melted unsalted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then let it cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat to avoid boiling.
- Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate, let it sit for 2 minutes, then stir until smooth and glossy.
- Stir in the Nutella and pure vanilla extract until fully incorporated, creating a rich and velvety truffle filling.
- Pour the truffle filling over the cooled crust, smoothing the top with a spatula. Sprinkle the toasted chopped hazelnuts evenly over the top.
- Refrigerate the cake for at least 4 hours, or until set, to ensure the perfect sliceable texture.
- Before serving, garnish with Ferrero Rocher chocolates for an elegant finish.
Silky smooth with a crunchy hazelnut topping, this cake is a chocolate lover’s dream. Serve it chilled with a drizzle of melted chocolate for an extra touch of luxury.
Ferrero Rocher No-Bake Cheesecake
This past weekend, I found myself staring at a mountain of Ferrero Rocher chocolates left over from a party, and inspiration struck. Why not turn these golden nuggets of joy into a no-bake cheesecake? Trust me, the result is as decadent as it sounds.
Ingredients
- 1 1/2 cups finely crushed graham crackers (for that perfect, buttery base)
- 1/2 cup melted unsalted butter (rich and golden)
- 16 oz cream cheese (softened to room temperature for smooth blending)
- 1 cup powdered sugar (light as a cloud)
- 1 tsp pure vanilla extract (for that warm, aromatic touch)
- 1 1/2 cups heavy whipping cream (chilled to stiff peaks)
- 12 Ferrero Rocher chocolates (chopped, for that crunchy, nutty surprise)
- Extra Ferrero Rocher chocolates and hazelnuts for garnish (because more is more)
Instructions
- In a medium bowl, mix the finely crushed graham crackers and melted unsalted butter until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a compact base.
- Using an electric mixer, beat the softened cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the pure vanilla extract to the cream cheese mixture, blending until just incorporated.
- In a separate bowl, whip the chilled heavy whipping cream to stiff peaks. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for best results.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Stir in the chopped Ferrero Rocher chocolates, distributing them evenly throughout the filling.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours, or until set. Overnight is ideal for the best texture.
- Before serving, garnish with whole Ferrero Rocher chocolates and hazelnuts for an extra touch of elegance.
Silky smooth with pockets of crunchy, chocolatey goodness, this cheesecake is a dream come true for Ferrero Rocher lovers. Serve it chilled with a drizzle of melted chocolate for an over-the-top dessert experience.
Ferrero Rocher Drip Cake
Wow, have you ever had one of those days where you just need a little extra sweetness? That’s exactly how I felt when I first stumbled upon the idea of making a Ferrero Rocher Drip Cake. It’s like the universe knew I needed a pick-me-up, and what better way than combining my love for baking with my obsession for Ferrero Rocher chocolates?
Ingredients
- 2 cups all-purpose flour, sifted for a light texture
- 1 cup unsweetened cocoa powder, rich and dark
- 1 1/2 cups granulated sugar, for that perfect sweetness
- 1 tsp baking soda, to give it rise
- 1/2 tsp salt, to balance the flavors
- 1 cup buttermilk, creamy and tangy
- 1/2 cup vegetable oil, for moisture
- 2 large eggs, farm-fresh and room temperature
- 2 tsp vanilla extract, pure and aromatic
- 1 cup boiling water, to intensify the chocolate flavor
- 12 Ferrero Rocher chocolates, for garnish and that irresistible crunch
- 1 cup heavy cream, for a silky ganache
- 1/2 cup Nutella, smooth and hazelnutty
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for easy removal.
- In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
- Carefully pour in the boiling water and stir until the batter is smooth. The batter will be thin, but that’s okay!
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, make the ganache by heating the heavy cream until it just begins to simmer. Pour over the Nutella and stir until smooth. Let it cool slightly to thicken.
- Once the cakes are cool, spread a layer of ganache on top of one cake, then place the second cake on top. Cover the entire cake with the remaining ganache, allowing it to drip down the sides.
- Garnish the top with Ferrero Rocher chocolates before the ganache sets.
Rich in flavor and with a texture that’s both moist and decadent, this Ferrero Rocher Drip Cake is a showstopper. Serve it at your next gathering and watch as everyone’s eyes light up with the first bite. The combination of smooth ganache and crunchy Ferrero Rocher is simply unforgettable.
Ferrero Rocher Chocolate Sponge Cake
Every now and then, I stumble upon a recipe that feels like a hug in dessert form, and this Ferrero Rocher Chocolate Sponge Cake is exactly that. It’s a luxurious twist on the classic sponge cake, infused with the nutty, chocolatey goodness of Ferrero Rocher chocolates, making it a showstopper for any occasion.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup unsweetened cocoa powder, rich and dark
- 1 tsp baking powder, for that perfect rise
- 1/4 tsp salt, to balance the sweetness
- 4 large eggs, farm-fresh and at room temperature
- 1 cup granulated sugar, for a sweet foundation
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract, for aromatic depth
- 1/2 cup whole milk, creamy and rich
- 12 Ferrero Rocher chocolates, halved for gooey pockets of joy
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is pale, thick, and doubles in volume.
- Gently fold in the melted butter and vanilla extract into the egg mixture, being careful not to deflate the air you’ve incorporated.
- Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared pan, then place the halved Ferrero Rocher chocolates evenly over the batter. Cover with the remaining batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Once completely cooled, dust with powdered sugar or drizzle with melted chocolate for an extra decadent touch.
Gorgeously moist with a tender crumb, this cake is a chocolate lover’s dream, with each bite offering a surprise crunch from the Ferrero Rocher. Serve it with a scoop of vanilla ice cream to contrast the richness, or enjoy it as is with your afternoon coffee for a truly indulgent treat.
Ferrero Rocher Praline Cake
Every now and then, I stumble upon a recipe that feels like a hug in dessert form, and this Ferrero Rocher Praline Cake is exactly that. It’s a decadent, nutty, chocolatey masterpiece that’s perfect for those days when only something indulgent will do.
Ingredients
- 1 cup of unsalted butter, softened to room temperature
- 1 1/2 cups of granulated sugar, fine and sparkling
- 4 large farm-fresh eggs, at room temperature
- 1 teaspoon of pure vanilla extract, aromatic and sweet
- 2 cups of all-purpose flour, sifted for lightness
- 1/2 cup of cocoa powder, rich and dark
- 1 teaspoon of baking powder, for that perfect rise
- 1/2 teaspoon of salt, to balance the sweetness
- 1 cup of whole milk, creamy and smooth
- 12 Ferrero Rocher chocolates, chopped for texture
- 1/2 cup of hazelnut praline, crunchy and sweet
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring every corner is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes on medium speed.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for that deep, aromatic flavor.
- In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt, creating a uniform dry mixture that will give your cake structure.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, to achieve a smooth, lump-free batter.
- Gently fold in the chopped Ferrero Rocher chocolates and hazelnut praline, distributing them evenly throughout the batter for pockets of crunch and flavor.
- Pour the batter into the prepared cake pan and smooth the top with a spatula, then bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly for slicing.
Out of the oven, this cake is a dream with its moist crumb and the surprise of Ferrero Rocher pieces melting in your mouth. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience even further.
Ferrero Rocher Ice Cream Cake
Oh my, have you ever had one of those days where only something decadently sweet will do? That’s exactly how I felt when I stumbled upon the idea of combining my two favorite treats into one glorious dessert. This Ferrero Rocher Ice Cream Cake is not just a dessert; it’s a celebration of flavors and textures that will make any day feel special.
Ingredients
- 2 cups of creamy vanilla ice cream, slightly softened
- 1 cup of crushed Ferrero Rocher chocolates, for that crunchy, nutty surprise
- 1/2 cup of rich chocolate sauce, for drizzling
- 1 cup of fluffy whipped cream, for topping
- 1 tbsp of finely chopped hazelnuts, for garnish
Instructions
- Line a 9-inch springform pan with parchment paper for easy removal later.
- Spread the slightly softened vanilla ice cream evenly into the prepared pan. Tip: Work quickly to prevent the ice cream from melting too much.
- Sprinkle the crushed Ferrero Rocher chocolates over the ice cream layer, pressing gently to adhere.
- Drizzle the rich chocolate sauce over the crushed chocolates for an extra layer of decadence.
- Freeze the cake for at least 4 hours, or until firm. Tip: Covering the pan with plastic wrap can prevent ice crystals from forming.
- Before serving, let the cake sit at room temperature for 5 minutes for easier slicing.
- Top with fluffy whipped cream and a sprinkle of finely chopped hazelnuts for garnish. Tip: For an extra touch, lightly toast the hazelnuts to enhance their flavor.
Last but not least, the moment you slice into this cake, you’ll be greeted with layers of creamy ice cream, crunchy chocolates, and smooth chocolate sauce. Serve it on a warm summer evening for a dessert that’s as unforgettable as it is delicious.
Ferrero Rocher Brownie Cake
Very few things in life bring me as much joy as the combination of chocolate and hazelnuts, especially when they come together in a decadent dessert. That’s why I’m beyond excited to share this Ferrero Rocher Brownie Cake recipe with you today. It’s a game-changer for any chocolate lover, and trust me, it’s as fun to make as it is to eat.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar, for that perfect sweetness
- 4 large farm-fresh eggs, at room temperature
- 1 teaspoon pure vanilla extract, for a warm aroma
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup cocoa powder, rich and dark
- 1/4 teaspoon salt, to balance the flavors
- 12 Ferrero Rocher chocolates, unwrapped and halved
- 1/2 cup chopped hazelnuts, for a crunchy texture
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Tip: The mixture should look shiny and smooth.
- Add the eggs one at a time, whisking well after each addition to incorporate air into the batter. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Gently fold until just combined to avoid overmixing. Tip: A few lumps are okay; they’ll disappear during baking.
- Pour half of the batter into the prepared pan, then arrange the halved Ferrero Rocher chocolates evenly over the batter. Cover with the remaining batter and sprinkle the chopped hazelnuts on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cake should be firm to the touch but still soft inside.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Rich in flavor with a fudgy center and crunchy hazelnut topping, this Ferrero Rocher Brownie Cake is a showstopper. Serve it slightly warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
Ferrero Rocher Fondant Cake
Zesty mornings call for decadent desserts, and nothing says indulgence like a Ferrero Rocher Fondant Cake. I remember the first time I stumbled upon this recipe during a late-night Pinterest dive; it was love at first sight. Now, it’s my go-to for impressing guests or treating myself after a long week.
Ingredients
- 1 cup of high-quality dark chocolate, finely chopped
- 1/2 cup of unsalted butter, plus extra for greasing
- 1 cup of granulated sugar, for that perfect sweetness
- 3 large farm-fresh eggs, at room temperature
- 1/2 cup of all-purpose flour, sifted for lightness
- 6 Ferrero Rocher chocolates, for the gooey center
- 1 tsp of pure vanilla extract, for aromatic depth
- A pinch of sea salt, to enhance all flavors
Instructions
- Preheat your oven to 350°F (175°C) and generously butter 6 ramekins, ensuring your fondants will release beautifully.
- In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth and glossy.
- Remove from heat and whisk in the sugar until fully incorporated, then add the eggs one at a time, ensuring each is well mixed before adding the next.
- Gently fold in the sifted flour, vanilla extract, and sea salt until just combined; overmixing can lead to a dense cake.
- Divide the batter evenly among the prepared ramekins, then press a Ferrero Rocher into the center of each, submerging it slightly.
- Bake for exactly 12 minutes; the edges should be set, but the center will remain delightfully molten.
- Let the fondants sit for 1 minute before carefully inverting them onto plates, revealing the hidden treasure within.
Yield to the temptation of breaking into these fondants to discover the molten Ferrero Rocher center. The contrast between the crisp exterior and the creamy, nutty core is nothing short of magical. Serve with a scoop of vanilla bean ice cream for an unforgettable dessert experience.
Ferrero Rocher Chocolate Fudge Cake
Just when you think chocolate cake can’t get any better, along comes this Ferrero Rocher Chocolate Fudge Cake to prove you wrong. I remember the first time I made it; the kitchen smelled like a chocolate shop, and my family couldn’t wait to dig in.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, for that perfect sweetness
- 4 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for lightness
- 1 cup high-quality cocoa powder, for deep chocolate flavor
- 1 tsp baking powder, to give it lift
- 1/2 tsp salt, to balance the sweetness
- 1 cup whole milk, for moisture
- 1 tsp pure vanilla extract, for aroma
- 12 Ferrero Rocher chocolates, for that crunchy surprise
- 1 cup heavy cream, for a silky ganache
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly into the batter.
- In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the vanilla extract and half of the Ferrero Rocher chocolates, roughly chopped.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, heat the heavy cream until just simmering, then pour over the remaining chopped Ferrero Rocher chocolates. Let sit for 2 minutes, then stir until smooth to make the ganache.
- Once the cake is completely cool, spread the ganache over the top and decorate with whole Ferrero Rocher chocolates.
Rich in flavor with a moist, fudgy texture, this cake is a chocolate lover’s dream. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Ferrero Rocher Mirror Glaze Cake
Absolutely nothing beats the joy of biting into a dessert that’s as stunning to look at as it is delicious to eat. That’s exactly what you get with this Ferrero Rocher Mirror Glaze Cake, a showstopper that combines the crunch of Ferrero Rocher chocolates with the smooth elegance of a mirror glaze. I remember the first time I made this for a friend’s birthday; the look on her face was worth every minute spent in the kitchen.
Ingredients
- 1 1/2 cups of all-purpose flour, sifted for lightness
- 3/4 cup of unsweetened cocoa powder, rich and dark
- 1 1/2 cups of granulated sugar, fine and sweet
- 1 1/2 tsp of baking soda, for the perfect rise
- 1 tsp of baking powder, to keep it fluffy
- 1 tsp of salt, to balance the sweetness
- 2 large eggs, farm-fresh and room temperature
- 3/4 cup of buttermilk, tangy and thick
- 3/4 cup of hot water, to bloom the cocoa
- 1/4 cup of vegetable oil, neutral and smooth
- 2 tsp of pure vanilla extract, aromatic and sweet
- 12 Ferrero Rocher chocolates, for garnish and crunch
- 1 cup of heavy cream, cold and whipable
- 1/2 cup of powdered sugar, for sweetness and stability
- 1 tsp of gelatin, for the glaze’s shine
- 1/4 cup of water, to dissolve the gelatin
- 1/2 cup of chocolate chips, melted and glossy
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Tip: Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- Add the eggs, buttermilk, hot water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth. Tip: The batter will be thin, but that’s normal for a moist cake.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes. Heat the heavy cream and powdered sugar in a saucepan until just simmering, then remove from heat. Add the bloomed gelatin and stir until dissolved. Stir in the melted chocolate until smooth.
- Place one cake layer on a serving plate, spread a thin layer of glaze, then top with the second layer. Pour the remaining glaze over the top, allowing it to drip down the sides. Garnish with Ferrero Rocher chocolates before the glaze sets.
Zesty and luxurious, this cake is a textural dream with its creamy glaze, moist layers, and crunchy chocolates. Serve it chilled for a firmer texture or at room temperature for a softer bite, and watch it disappear before your eyes.
Ferrero Rocher Mini Cakes
Kicking off the weekend with a sweet treat that’s as luxurious as it is easy to make, these Ferrero Rocher Mini Cakes are a chocolate lover’s dream. I remember the first time I tried to recreate my favorite candy in cake form; the kitchen was a mess, but the result was pure magic.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup unsweetened cocoa powder, rich and dark
- 1 tsp baking powder, for that perfect rise
- 1/4 tsp salt, to balance the sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar, for a sweet base
- 2 large eggs, farm-fresh and at room temperature
- 1 tsp vanilla extract, pure and aromatic
- 1/2 cup whole milk, creamy and rich
- 12 Ferrero Rocher chocolates, for the decadent center
- 1 cup heavy cream, chilled for whipping
- 2 tbsp powdered sugar, for a smooth finish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Press a Ferrero Rocher into the center of each cupcake, ensuring it’s completely covered by batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the cake part comes out clean.
- Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once the cakes are cool, top each with a dollop of whipped cream and a sprinkle of cocoa powder or a halved Ferrero Rocher for garnish.
Here’s how these mini cakes turn out: the outside is tender and moist, giving way to a surprise Ferrero Rocher center that’s irresistibly crunchy and nutty. Serve them at your next gathering, or keep them all to yourself—no judgment here.
Ferrero Rocher Bundt Cake
Baking this Ferrero Rocher Bundt Cake feels like wrapping yourself in a warm hug of chocolate and hazelnut goodness. I remember the first time I tried it at a friend’s potluck, and I knew I had to recreate that magic in my own kitchen.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, for a perfectly sweet base
- 4 large farm-fresh eggs, at room temperature
- 3 cups all-purpose flour, sifted for a light texture
- 1 tsp baking powder, to ensure a fluffy rise
- 1/2 tsp salt, to balance the sweetness
- 1 cup whole milk, for moisture
- 1 tsp pure vanilla extract, for depth of flavor
- 1/2 cup cocoa powder, rich and unsweetened
- 1 cup Ferrero Rocher chocolates, roughly chopped for pockets of delight
- 1/2 cup hazelnuts, toasted and finely chopped for crunch
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
- Add the eggs one at a time, beating well after each addition to incorporate fully.
- Whisk together the sifted flour, baking powder, salt, and cocoa powder in a separate bowl to combine evenly.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in the chopped Ferrero Rocher chocolates and hazelnuts gently to distribute throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Tip: Check the cake at 50 minutes to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
With its moist crumb and bursts of Ferrero Rocher, this cake is a showstopper. Serve it with a dusting of powdered sugar or a drizzle of melted chocolate for an extra indulgent touch.
Ferrero Rocher Chocolate Lava Cake
Every now and then, I stumble upon a recipe that feels like a hug in dessert form, and this Ferrero Rocher Chocolate Lava Cake is exactly that. It’s my go-to when I need a little indulgence or want to impress guests without spending hours in the kitchen.
Ingredients
- 1/2 cup of unsalted butter, plus extra for greasing
- 4 ounces of high-quality dark chocolate, finely chopped
- 1/2 cup of granulated sugar, for that perfect sweetness
- 2 large farm-fresh eggs, at room temperature
- 2 large egg yolks, for extra richness
- 1 teaspoon of pure vanilla extract
- 1/4 cup of all-purpose flour, sifted
- 4 Ferrero Rocher chocolates, unwrapped
- A pinch of sea salt, to enhance the flavors
Instructions
- Preheat your oven to 425°F (220°C) and generously grease four 6-ounce ramekins with butter.
- In a heatproof bowl, melt the butter and dark chocolate together over a pot of simmering water, stirring until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
- Remove the bowl from heat and whisk in the sugar until fully incorporated.
- Add the eggs, egg yolks, and vanilla extract to the chocolate mixture, whisking vigorously until the batter is glossy and smooth.
- Gently fold in the sifted flour and sea salt until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
- Divide half of the batter among the prepared ramekins, then place a Ferrero Rocher in the center of each. Cover with the remaining batter.
- Bake for 12-14 minutes, until the edges are set but the center is still soft. Tip: The cakes should jiggle slightly when shaken, indicating a molten center.
- Let the cakes rest for 1 minute before carefully inverting them onto plates.
This lava cake is a masterpiece of contrasts—crisp on the outside, with a heart of molten chocolate and a surprise Ferrero Rocher center. Serve it with a scoop of vanilla ice cream for an unforgettable dessert experience.
Conclusion
Concluding our sweet journey through 18 Decadent Ferrero Rocher Cakes, it’s clear there’s a recipe for every occasion and skill level. These indulgent creations promise to delight your taste buds and impress your guests. We’d love to hear which recipe captured your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!
