I've been dreaming up this Ferrero Rocher cake for a few weeks now, and I am in love with how it turned out! This is a show-stopping chocolate hazelnut cake layered with my chocolate sponge, crunchy hazelnut meringue disks, whipped chocolate ganache, and a silky chocolate hazelnut buttercream, all under a glossy poured ganache drip. I will be totally honest, it does take a decent amount of time to make (a few hours), but it is so worth it.
One important note: I originally developed this recipe years ago before I was fully gluten-free. Because of that, the Ferrero Rocher truffles used for decoration are not gluten-free. If you need the cake to be fully gluten-free, simply omit the Ferrero Rocher garnish or replace it with a gluten-free chocolate candy of your choice.
pastry chef tips
The meringue disks are the secret
You know that irresistible crunch inside a Ferrero Rocher? The hazelnut meringue disks are how we recreate it here. They stand in for the wafer, adding a delicate, nutty crunch between the layers that makes this cake taste just like the candy it is named after.
With a little love, care, and patience, every layer comes together into something truly special.
Ingredient Notes & Substitutions
This cake is made up of a few different components, so you'll find a breakdown of everything you'll need for each section below, along with some helpful notes along the way.
Chocolate Ganache
- Chocolate chips: 3 cups. Use a good semi-sweet chocolate for a rich, glossy ganache.
- Heavy cream: 3 cups. This ganache does double duty: half gets whipped for a fluffy filling, and half stays pourable for the drip.
Hazelnut Meringue Disks
- Hazelnuts: Chopped and toasted, for the meringue.
- Granulated Sugar
- Gluten-free 1-to-1 flour: This is used to help the ground nuts hold together. If not gluten-free, you can use all-purpose or cake flour.
- Egg whites: For a sturdy, glossy meringue.
- Cream of tartar: a pinch, to stabilize the whites.
Everything Else
- Chocolate cake: 2 layers of my gluten free chocolate cake (used here as the chocolate sponge).
- Swiss meringue buttercream: 1 batch.
- Chocolate hazelnut spread: ¼ cup. I used Justin's brand, but Nutella works too.
- Chopped hazelnuts: 1½ cups, for coating the sides and decorating.
- Ferrero Rocher truffles: I developed this recipe before I was gluten-free, so please note that Ferrero Rocher truffles, are NOT gluten-free. Leave them off the decoration if you're gluten-free.
How to Make a Ferrero Rocher Cake
Do not let the number of steps scare you. Each component is simple on its own, and you can spread the work out. Here is how it comes together.
Pro tips
Recipe tips & variations
- Make it ahead in stages. The meringue disks, ganache, and cake layers can all be made in advance, which makes assembly day so much easier.
- Watch the meringues closely after the 60-minute mark. Every oven is different, and you want them crisp and dry, not browned.
- If the ganache will not whip to stiff peaks, add a few tablespoons of cold heavy cream and whip again.
- Place the last cake layer upside down for a perfectly flat top that makes the ganache drip look clean.
- Work quickly with the poured ganache. It starts to set fast, so have your spatula ready.
Storage & Make-Ahead
- Serving: This cake can be served right away, or kept in the fridge until 3 to 4 hours before serving so it can come closer to room temperature.
- The next day: If you serve it the following day, the meringue will no longer be crunchy, but it will still taste delicious with a softer texture.
More cakes to try:
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Ferrero Rocher Cake (Gluten-Free Chocolate Hazelnut Cake)
Ingredients
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Instructions
- Preheat oven to 350F, line a sheet with parchment. Spread 1 ½ cups hazelnuts, chopped and toast 5 to 8 minutes.
- Pulse toasted nuts in a food processor to fine crumbs. Add 2 tablespoons Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and 0.5 cups granulated sugar; pulse to combine. Set aside.
- Reduce oven to 275℉; re-line the pan. Beat 8 egg whites and pinch cream of tartar 5 minutes on medium-high. Add remaining 0.75 cups granulated sugar; beat to stiff peaks. Fold in the nut mixture.
- Trace two 8-inch circles on parchment, flip it over. Pipe meringue into the circles with a medium round tip (makes ~3 disks; you need 2). Bake 70 to 90 minutes, watching closely after 60. Cool.
- Boil the 3 cups heavy cream; pour over 3 cups chocolate chips and whisk smooth. Cool 5 minutes, cover, refrigerate 1 hour.
- Whip half the chilled ganache (~1 ½ cups) 8 to 10 minutes to stiff peaks. If it won't whip, add a few tablespoon cold cream and whip again. Reserve the other half for the drip.
- Mix ¼ cup chocolate hazelnut spread (Justin's or Nutella) into 1 cup Swiss meringue buttercream.
- On an 8-inch board, anchor the first cake layer with buttercream. Spread half the hazelnut buttercream, add a meringue disk, spread whipped ganache, add the second meringue disk, spread the rest of the hazelnut buttercream, then the final cake layer (upside down for a flat top). Trim any meringue overhang.
- Crumb coat with plain Swiss meringue buttercream (slightly thicker than usual). Chill 30 minutes.
- Press chopped hazelnuts onto the sides. Chill 30 minutes. Microwave reserved ganache 20 to 40 seconds until pourable. Set cake on a 4-inch pan over a rimmed sheet, pour ganache over the top and sides, working quickly. Chill 30 minutes.
- Transfer to a stand, arrange Ferrero Rochers on top, sprinkle with chopped hazelnuts. Serve, or refrigerate until 3 to 4 hours before serving.
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