Ferrero Rocher Cake

Directions

1. Prepare the Dry Ingredients: Sift the flour and mix it with cocoa, baking soda, and baking powder. Set aside.
2. Beat Egg Whites: In a large bowl, beat the egg whites until stiff peaks form. Gradually add the white sugar, brown sugar, and vanilla sugar while continuing to beat.
3. Incorporate Yolks: Reduce the mixer speed and add the egg yolks, mixing gently until combined.
4. Combine Wet and Dry: Alternately add the flour mixture with milk and oil, mixing gently to form a smooth batter.
5. Bake the Cake: Pour the batter into a greased and parchment-lined baking pan (approx. 20 x 28 cm / 8 x 11 in). Bake at 175°C / 350°F for 45 minutes or until a toothpick comes out clean. After baking, flip the cake to remove any dome, trim edges, and allow to cool completely.
6. Prepare the Filling: Whip the chilled heavy cream until stiff peaks form. Add the stabilizer if using. Fold in Nutella gently until smooth. If needed, add more whipped cream for consistency.
7. Assemble the Cake: Slice the cooled cake horizontally into two layers. Place the bottom layer in the pan, spread the Nutella cream evenly, and top with the second layer.
8. Make the Glaze: Heat the heavy cream without boiling. Remove from heat and add chopped chocolate and vodka, stirring until smooth and glossy. Pour over the cake, then sprinkle immediately with finely chopped hazelnuts. Decorate with Ferrero Rocher pralines if desired.
9. Chill: Refrigerate the cake for at least 2–3 hours before serving to set the filling and glaze.

Recipe Details

Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 3–4 hours (including chilling)
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Substitute hazelnuts with almonds or pistachios for a different nutty flavor.
• Use dark chocolate instead of milk chocolate for a richer, less sweet glaze.
• Replace vodka with coffee or hazelnut liqueur for extra aroma.
• Decorate with chocolate shavings or additional Nutella for extra indulgence.

Serving Suggestions