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Ferrero Rocher Cake, Eggless and with wheat flour, but a very rich cake filled with lots of hazelnuts and Ganache. If you love Ferrero Rocher chocolates, then definitely this cake is for you.

Call it Ferrero Rocher cake or the hazelnut cake, whatever you call it, but the fact is that it looks exotic and tastes heavenly delicious. 

 

Ferrero Rocher Cake
Ferrero Rocher Cake

My other cream cakes which you may like are

When I Tried Ferrero Rocher Cake

When your nephew celebrates his birthday almost after a decade (after 9 years) in his own home then it calls for a special cake. The same happened here. My sister in law’s son, Satvik, who is now based in the United States, was with us last week and it very well coincided with his Birthday. It was indeed a special day for all of us.

Birthdays are no doubt special. True that each day is special but then the value of that special day cannot be undermined. Sharing a quote with you which I read somewhere and really liked it:

A birthday is a time to celebrate birth itself. It is an expression of thanks to God for being born and still being alive.

Isn’t this thought wonderful? So, do not let your special day ending up like a routine one. Be full of Gratitude and enjoy to the fullest!

Anyways, coming back to my cake. As it was Satvik’s special Birthday so I wanted to bake a special cake for him. And after a lot of brainstorming and of course, Googling, decided to go for this Ferrero Rocher Cake.

And this cake turned out awesome, exactly the way I wanted and was loved by everyone. In fact, I got the compliment that it was much better than the bakery cake. 

How To Make Ferrero Rocher Cake?

Ferrero Rocher cake is basically a Hazelnut cake with lots of chocolate in it. As you know, I keep my cakes simple and follow more or less the same basic recipe, so I did the same here. I followed my Vegan Chocolate Cake recipe, added the required flavours and voila! A perfect Ferrero Rocher Cake! No one could say, it was with wheat flour.

I used a good quantity of hazelnuts in it and that made all the difference. I looked for hazelnut essence or syrup but couldn’t get it, so used Nutella in this cake. This is because Nutella is nothing but hazelnut butter so it imparted an excellent flavour to the cake, Also, a lot of Ganache was filled into it which made the cake perfect chocolatey.

I will share the step by step recipe with pics but one thing I would like to emphasize is that you need 2 cake boards for this cake. Yes, 2. One is the usual one on which we keep the cake. And the other one is hidden under the cake, as it is exactly of the same size as the cake. Why 2 boards? Soon, it will be clear to you as we proceed with the recipe.

Ease The Lengthy Process By Distributing the Various Steps

Don’t get alarmed seeing the long list of ingredients and the steps to follow. No doubt, it’s a long process but then when you aim to have an exotic cake then some extra miles don’t really count.

As it is a lengthy process, you can divide the various steps in 2 or 3 days period depending on your convenience as the process of making this cake can be divided into 4 parts, namely:

  • The base cake: Make it a day before and keep in the refrigerator.
  • Ganache: Make it one or two days prior.
  • Whipping cream: Whip the cream at the time of use or just a few hours before.
  • Assembly

I have tried my best to make it clear through pics, hope it will be helpful.

So, let’s start with this amazing Ferrero Rocher Cake recipe…

Detailed Recipe Of Ferrero Rocher Cake With Pics

  • For The Cake
  • Grease a 7” round cake tin and dust it with flour. Keep it aside.
  • Toast hazelnuts and grind coarsely. Toasting enhances the flavor. Toast in oven or a wok till light golden.
  • Start preheating oven at 180 degrees for 15 minutes. If baking in microwave convection then preheat at 160 degrees.
  • Sift together wheat flour, cornflour, cocoa powder, baking soda, instant coffee powder, and salt at least 3 to 4 times.
  • Mix ground hazelnuts and brown sugar in it.
  • Make a well in the centre and add oil, vanilla essence, Nutella, water and vinegar in it.
  • Mix everything lightly using cut and fold method. Do not mix it vigorously else the cake will turn out hard.
  • The batter should be of flowing consistency. If need be, adjust the consistency of the batter by adding little more water.
  • Pour the batter in the prepared cake tin.
  • Tap it lightly 2 to 3 times to release air bubbles, if any.
  • Bake in the preheated oven for 30 to 35 minutes.
  • Check if the cake is baked fully. Insert a toothpick and see that it comes out clean. Along with this, press the cake lightly and it should feel spongy. If not, bake for few more minutes.
  • Take out the cake tin and wait for 8 to 10 minutes till it cools down slightly.
  • Invert it on a wire rack.
  • Once completely cool, wrap it in cling film and keep it in the refrigerator for 4 to 6 hours. If possible, keep it overnight.
  • Make Ganache
  • Heat cream for a minute in the microwave. Or heat it on the gas stove till bubbles appear around the edges.
  • Add chopped chocolate and butter in it. Cover for 5 minutes.
  • Add Nutella. Mix everything and keep it in the refrigerator for 5 to 6 hours, better if overnight. Do not keep it in the freezer else tiny frozen pieces will create difficulty in icing.
  • Whip Cream
  • Chill the whipping blades and the bowl in the freezer for a minimum of 15 minutes (maybe longer).
  • Whip cream till you get soft peaks. You may refer my post on Tips For Making Perfect Whipped Cream
  • Add 2 tablespoons of set ganache. Ensure that it is set.
  • Whip again till you get stiff peaks.
  • Assembly
  • Take 2 cake boards, one of 9” and the other of 7”. Bigger one to keep the final cake and smaller one, exactly of the same size as the cake. (The smaller one I made using cardboard lying in the house and then covering it with aluminium foil)
  • Take out the cake. Divide it into 3 parts by making a cut around it and then pulling it through a thread.
  • Keep the bottom layer on the 7” cake board. Brush sugar syrup on it.
  • Sprinkle chopped hazelnuts.
  • Spread a layer of whipped cream.
  • Put the other part on it and repeat the process, that is, sugar syrup then hazelnuts and then whipped cream.
Ferrero Rocher Cake
  • Put the final layer of cake. Just brush sugar syrup.
  • Now, cover the entire cake with whipped cream. You don’t have to be very neat as we will be covering it with Ganache.
Ferrero Rocher Cake
  • Keep it in the freezer for half an hour.
  • Now, the Ganache which is set by now, melt it by putting it in the microwave for a minute. It will be smooth and runny again.
  • Keep the inverted cake tin or any other utensil in a plate.
  • Put the cake on this.
  • Once melted ganache comes at room temperature, pour it on the cake, covering the top as well the sides. Excess Ganache will drip off and get collected in the plate.
  • Now, carefully lift the cake and keep it on the bigger cake board. Smaller cake board will ease the lifting of the cake otherwise the cake will crumble.
  • Keep it in the refrigerator for half an hour or till the Ganache sets.
  • Decorate it with whipped cream and Ferrero Rocher chocolates.

Recipe Card Of Eggless Ferrero Rocher Cake

Eggless Ferrero Rocher Cake

A healthy and rich cake filled with lots of hazelnuts and Ganache. If you love Ferrero Rocher chocolates, then definitely this cake is for you.

Course Dessert
Cuisine Baked
Keyword Hazelnut Cake
Prep Time 30 minutes
Cook Time 35 minutes
Frosting Time 1 hour
Total Time 2 hours 5 minutes
Servings 10
Author Samira Gupta

Ingredients

My Cup Measures 240 ml

For The Cake

Dry Ingredients

  • 1 Cup Wheat Flour
  • 1/4 Cup Corn Flour
  • 1/4 Cup Coarsely Ground Hazelnuts
  • 1 tsp Baking Soda
  • 1/2 tsp Instant Coffee
  • 1 Tbsp Cocoa Powder
  • 1/8 tsp Salt
  • 3/4 Cup Brown Sugar

Wet Ingredients

  • 1/2 Cup Oil
  • 1 tsp Vanilla Essence
  • 2 Tbsp Nutella
  • 1 Cup Water
  • 1 Tbsp Vinegar

For Ganache

  • 150 ml Cream
  • 150 g Dark Chocolate
  • 1 Tbsp Butter
  • 1 Tbsp Nutella

For Whipping Cream

  • 250 ml Heavy Whipping Cream

Assembly

  • 1/4 Cup Water
  • 2 Tbsp Powdered Sugar
  • 1/4 Cup Hazelnuts Chopped
  • Few Ferrero Rocher Chocolates

Instructions

For The Cake

  1. Grease a 7'' round cake tin and dust it with flour. Keep it aside.
  2. Toast hazelnuts and grind coarsely. Toasting enhances the flavor. Toast in oven or a wok till light golden.
  3. Start preheating oven at 180 degrees for 15 minutes. If baking in microwave convection then preheat at 160 degrees.
  4. Sift together wheat flour, cornflour, cocoa powder, baking soda, instant coffee powder, and salt at least 3 to 4 times.
  5. Mix ground hazelnuts and brown sugar in it.
  6. Make a well in the centre and add oil, vanilla essence, Nutella, water and vinegar in it.
  7. Mix everything lightly using cut and fold method. Do not mix it vigorously else the cake will turn out hard.
  8. The batter should be of flowing consistency. If need be, adjust the consistency of the batter by adding little more water.
  9. Pour the batter in the prepared cake tin. Tap it lightly 2 to 3 times to release air bubbles, if any.
  10. Bake in the preheated oven for 30 to 35 minutes.
  11. Check if the cake is baked fully. Insert a toothpick and see that it comes out clean. Along with this, press the cake lightly and it should feel spongy. If not, bake for few more minutes.
  12. Take out the cake tin and wait for 8 to 10 minutes till it cools down slightly.
  13. Invert it on a wire rack.
  14. Once completely cool, wrap it in cling film and keep it in the refrigerator for 4 to 6 hours. If possible, keep it overnight.

Make Ganache

  1. Heat cream for a minute in the microwave. Or heat it on the gas stove till bubbles appear around the edges.
  2. Add chopped chocolate and butter in it.
  3. Cover for 5 minutes.
  4. Add Nutella. Mix everything and keep it in the refrigerator for 5 to 6 hours, better if overnight. Do not keep it in the freezer else tiny frozen pieces will create difficulty in icing.

Whip Cream

  1. Chill the whipping blades and the bowl in the freezer for a minimum of 15 minutes (maybe longer).Whip cream till you get soft peaks.
  2. Add 2 tablespoons of set ganache. Ensure that it is set. Whip again till you get stiff peaks.

Assembly

  1. Take 2 cake boards, one of 9'' and the other of 7''. Bigger one to keep the final cake and smaller one, exactly of the same size as the cake.
  2. Take out the cake. Divide it into 3 parts by making a cut around it and then pulling it through a thread.
  3. Keep the bottom layer on the 7'' cake board.
  4. Brush sugar syrup on it.
  5. Sprinkle chopped hazelnuts.
  6. Spread a layer of whipped cream.
  7. Put the other part on it and repeat the process, that is, sugar syrup then hazelnuts and then whipped cream.
  8. Put the final layer of cake. Just brush sugar syrup.
  9. Now, cover the entire cake with whipped cream. You don't have to be very neat as we will be covering it with Ganache.
  10. Keep it in the freezer for half an hour. This is because the cream doesn't curdle when the ganache is poured over it.
  11. Now, the Ganache which is set by now, melt it by putting it in the microwave for a minute. It will be smooth and runny again.
  12. Keep the inverted cake tin in a plate.
  13. Put the cake on this.
  14. Once melted ganache comes at room temperature, pour it on the cake, covering the top as well the sides. Excess Ganache will drip off and get collected in the plate.
  15. Now, carefully lift the cake and keep it on the bigger cake board. Smaller cake board will ease the lifting of the cake otherwise the cake will crumble.
  16. Keep it in the refrigerator for half an hour or till the Ganache sets.
  17. Decorate it with whipped cream, hazelnuts and Ferrero Rocher chocolates.

Recipe Notes

  1. Salt is added to enhance the flavour of sugar so do not skip it.
  2. Corn flour has lower protein content and thus makes the cake light.
  3. Sifting is important as it incorporates air in the flour thus making the cake light.
  4. If baking in Otg, preheat it at 180 degrees for 15 minutes. If baking in microwave convection preheat it at 160 degrees, time is inbuilt in the system. So start preheating accordingly.
  5. Quantity of water may vary as different flours have different absorption capacity.
  6. Always invert the cake on a wire rack otherwise it will get soggy from the bottom.
  7. Keeping the cake in the refrigerator eases its division into 2 or 3 parts with fewer crumbs.
  8. Ganache, when fresh, will be runny. When left in the refrigerator for a few hours, will turn hard. It will again be runny when heated.
  9. Always keep the cake on a board before icing and covering with Ganache. This eases the lifting of cake otherwise it will crumble.
  10. Do not pour hot ganache on the cake. Pour when comes at room temperature.
  11. Ganache collected in the plate can be used either next time or add it in your milkshakes or drizzle on ice cream.

Must Read: Tips For Making Perfect Whipped Cream

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Ferrero Rocher Cake

So, how did you like it?

I am sure you will definitely try this Ferrero Rocher Cake for your loved one’s birthday. Do share your feedback as you know your feedback fuels my enthusiasm to post more good recipes.

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