Ferrero Rocher Chocolate Fudge Cake

If you’re a chocolate lover, brace yourself for the ultimate indulgence: a Ferrero Rocher chocolate fudge cake with a Nutella and hazelnut filling! This cake is a dream come true for anyone obsessed with rich, decadent flavors. Imagine layers of moist, fudgy chocolate cake, each one slathered generously with creamy, dreamy Nutella and hazelnuts. As if that wasn’t enough, it’s drizzled in a chocolate ganache and hazelnut drip that looks like the outside of a Ferrero Rocher.

It’s like eating a giant, luxurious Ferrero Rocher in cake form! Perfect for special occasions it’s the ultimate chocolate show stopper cake.

Why should I make this Ferrero Rocher chocolate fudge cake?

There’s so many reasons why you should make this cake but here’s a few to inspire you below-

1. Ultimate Chocolate Indulgence: This cake is every chocolate lover’s fantasy, combining rich, fudgy cake with the luxury of Ferrero Rocher and creamy Nutella. Who could resist?
2. Showstopper Dessert: It’s a jaw-dropping centerpiece for any celebration. Just imagine the oohs and aahs when you unveil this beauty!
3. Impress Your Guests: Whether it’s a birthday, anniversary, or any special occasion, a Ferrero Rocher cake screams sophistication and effort, even if it’s easier to make than it looks.
4. Unique Flavor Combo: The blend of chocolate, hazelnuts, and Nutella is a flavor explosion that’s hard to beat. It’s a step up from your usual chocolate cake.
5. Photogenic Goodness: This cake is an Instagram superstar! The shiny Ferrero Rocher decorations and glossy Nutella layers make for drool-worthy photos.
6. Crowd-Pleaser: Everyone loves Ferrero Rocher chocolates, so turning them into a cake is a guaranteed hit with your readers and their taste buds.
7. Perfect for Chocoholics: If your readers are chocolate fanatics, this cake will quickly become their new obsession.

Did you know the inside of Ferrero Rocher is Nutella…

I did not know this and now it makes sense why Ferrero Rocher tastes so good! The company Ferrero own Nutella…mind blown!

Right now back to this cake…

How do I this Ferrero Rocher cake?

• Melt the butter and the chocolate together in the microwave.
• Into the same bowl add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. Mix together until all the ingredients are combined.
• Add the eggs, one at a time, mix until combined.
• Add the sour cream, mix until combined.
• In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients.
• Pour 1/3 of the boiling water over the cake batter, stir using a spatula until just combined. Repeat until all the boiling water has been mixed into the batter. (do not over mix)
• Pour the cake batter into three  lined 6″ cake tins.  Only line the bottom of each cake tin, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
• Bake for 25-30 mins at 160c. The cakes should still be fudgy inside when you remove them from the oven.
• Let the cakes cool for 15 minutes, then gently use a sharp and thin knife to separate the cakes from the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.

Scroll down to get the full recipe and ingredients needed…

If you like this recipe, check out these ones…

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Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 49 voted )

Ingredients

Chocolate fudge cake

• 160g dark chocolate (around 60% cocoa)
• 100g unsalted butter
• 350g caster sugar
• 50g soft light brown sugar
• 1tbsp vanilla extract
• 200ml vegetable oil
• 3 medium eggs
• 70g cocoa powder
• 300g plain flour/all purpose flour
• 1tsp bicarbonate of soda
• 1tsp baking powder
• 1/4tsp salt
• 1.5 cups/354ml boiling water
• 280g sour cream

Nutella & hazelnut filling

• 350g Nutella
• 150g hazelnuts

Chocolate ganache

• 400g dark chocolate
• 250ml double/heavy cream
• 4tbsp golden syrup (or syrup of choice)

Hazelnut drip

• • 6oz/170g semi-sweet or dark chocolate chips (use mini chocolate chips if possible otherwise regular size is fine)
  • 4 oz /113g double/heavy cream
  • 150g chopped hazelnuts

 

Instructions

Chocolate fudge cake

1. Melt the butter and the chocolate together in the microwave.
2. Into the same bowl add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. Mix together until all the ingredients are combined.
3. Add the eggs, one at a time, mix until combined.
4. Add the sour cream, mix until combined.
5. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients.
6. Pour 1/3 of the boiling water over the cake batter, stir using a spatula until just combined. Repeat until all the boiling water has been mixed into the batter. (do not over mix)
7. Pour the cake batter into three  lined 6" cake tins.  Only line the bottom of each cake tin, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
8. Bake for 25-30 mins at 160c. The cakes should still be fudgy inside when you remove them from the oven.
9. Let the cakes cool for 15 minutes, then gently use a sharp and thin knife to separate the cakes from the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.

Chocolate ganache

1. Chop the dark chocolate into small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 1 minute. Once hot and bubbling, pour over the chocolate.
3. Let it sit for 1min, then stir to combine.
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency. You can place the chocolate ganache in the fridge to speed up the process but do not let it set hard.

Nutella & hazelnut filling

1. Chop all the hazelnuts into very small pieces.
2. Add half the chopped hazelnut and the Nutella in a bowl, mix together. Cover with cling film/plate set aside.

Hazelnut drip

1. Make the hazelnut drip when the cake is covered in chocolate ganache and is chilling in the fridge.
2. Heat the cream on its own in the microwave for 1 minute. Once hot and bubbling, pour over the chocolate chips.
3. Let it sit for 1min, then stir to combine.
4. Place back in the microwave for 20 seconds. Stir then set aside to cool.

Assemble

1. Once the cakes have cooled, cut the tops of each cake to make them flat.
2. Add some of the chocolate ganache in a piping bag, pipe a ring around the 1st cake layer.
3. Add half the Nutella and hazelnut filling.
4. Repeat with the 2nd cake layer.
5. Turn the 3rd cake upside down and place on top.
6. If the chocolate ganache is too firm to spread in the outside of the cake, heat it 5 seconds at a time in the microwave. Be very careful not to heat too much.
7. Spread the chocolate ganache all over the top and down the sides of the cake.
8. Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
9. Make a messy pattern using the spatula.
10. Place in the fridge for 30-40 minutes.
11. Pour the hazelnut drip on top of the cake, use a spoon to push it over the sides.