Ferrero Rocher Loaf Cake is the ultimate chocolate-hazelnut indulgence you didn’t know you needed. This incredibly moist loaf has with creamy Nutella inside, and finished with a healthy drizzle of a nutty chocolate ganache.
It’s rich, moist, gooey, and full of flavour — like a luxury chocolate bar turned into a cosy, sliceable dessert. Whether you’re baking for a celebration or just treating yourself, this easy chocolate loaf cake is guaranteed to impress with every bite.
Why you will love this Ferrero Rocher Loaf Cake
There’s so much to love about this Ferrero Rocher loaf cake. It’s incredibly moist and stays that way for days — no dry slices here. The recipe is surprisingly quick and easy to make, which makes it perfect for last-minute gatherings, gifting, or just satisfying a serious chocolate craving. And if you’re a fan of Ferrero Rocher, this cake is basically your dream dessert: rich nutty flavour, melty Nutella inside, and a glossy nutty chocolate ganache drizzle that tastes just like the iconic chocolate. It’s indulgent, comforting, and guaranteed to impress with minimal effort.
Why Sour Cream Makes Chocolate Cake So Moist
Sour cream is a secret weapon for incredibly moist chocolate cake. Its high fat content adds richness and tenderness to the crumb, while its acidity helps soften gluten, resulting in a finer, more delicate texture. Unlike milk or cream, sour cream thickens the batter slightly, which prevents the cake from drying out during baking. It also reacts with baking soda or baking powder to give your cake a subtle lift, making it both light and fudgy at the same time. The result? A super moist, melt-in-your-mouth chocolate cake that stays soft for days.
What Ingredients You’ll Need for This Recipe
Ingredients for the cake
- Butter
- Caster sugar
- Vanilla extract
- Eggs
- Plain flour
- Cocoa powder
- Salt
- Baking powder
- Nutella
One of the best things about this Ferrero Rocher loaf cake is that it’s made with simple, everyday ingredients you probably already have in your kitchen. You’ll need basics like eggs, flour, cocoa powder, sugar, and baking powder, along with Nutella.
Sour cream is the secret to keeping the loaf ultra-moist, but if you don’t have any on hand, Greek yogurt is a perfect substitute.
Ingredients for the nutty chocolate ganache
- Nuts (you do not have to use hazelnuts, any nuts work)
- Dark chocolate
- Cream
The nutty chocolate ganache on top of this loaf cake is the perfect finishing touch — rich, glossy, and full of flavour. It’s made by melting chocolate with cream and stirring in a handful of chopped nuts for added texture and crunch. While hazelnuts are a classic pairing with Ferrero Rocher, they can be tricky to find in some supermarkets.
Don’t worry — you can easily swap in peanuts, almonds, or walnuts and still get that irresistible nutty crunch. Use whatever you have on hand and enjoy a topping that takes this cake to the next level.
Step by Step – How to make the Ultimate Ferrero Rocher Loaf Cake
Step One
- Add half the cake mixture into a 9×5″ lined loaf tin.
- Add 8 scoops of Nutella, then add the remaining mixture on top.
Step Two
- Spread the top flat, then with a knife make a line down the middle.
- Bake at 160c fan for 1hr 10 mins.
Step Three
- Spread 4 heaped tbsp of Nutella on top.
- Pour the nutty chocolate ganache on top. (You can save a bit for serving)
Scroll down to get the full recipe
When is the best time to make this Ferrero Rocher Loaf Cake?
This Ferrero Rocher loaf cake is perfect for so many occasions. It’s a crowd-pleaser for birthdays, a thoughtful homemade gift, and an impressive option for a brunch or dessert table. It also makes a great treat to keep on hand during the holidays or to bring to dinner parties when you want something a little extra. The best part? It feels fancy, but it’s really simple to make — so even beginner bakers can whip it up with confidence.
Frequently Asked Questions (FAQ)
Can I make this loaf cake ahead of time?
Yes! This cake stays moist for up to 3 days when stored in an airtight container at room temperature. You can also make it a day ahead — the flavours actually deepen overnight.
Can I use a different chocolate spread instead of Nutella?
Absolutely. Any smooth chocolate hazelnut spread will work, but Nutella gives that classic flavour.
How do I stop the Nutella from sinking to the bottom?
You can either swirl the Nutella in the middle of the cake mixture once you add it int ht loaf tin. Or I added heaped tbsp of Nutella which creates more pockets of random Nutella in the slices.
Can I freeze this cake?
Yes! Let it cool completely, then wrap it tightly in cling film and freeze for up to 1 month. Defrost at room temperature and add fresh drizzle and toppings before serving.
Do I need to use real Ferrero Rocher?
No you do not— the nutty chocolate ganache drizzle on top makes the loaf cake taste like Ferreo Rocher.
Why You’ll Keep Coming Back to This Recipe
If you’re looking for a dessert that’s rich, moist, and full of chocolate-hazelnut goodness, this Ferrero Rocher loaf cake is it. From the gooey Nutella centre to the nutty chocolate ganache drizzle, every bite is packed with indulgent flavour and comforting texture. It’s quick to make, uses simple ingredients you likely already have, and stays soft for days — no dry loaf in sight. Whether you’re baking for a special occasion or just because you’re craving something chocolatey, this recipe delivers. Plus, it’s easily customisable with whatever nuts or spread you have on hand.
It’s a guaranteed crowd-pleaser and the kind of bake people ask you for again and again. It’s a great weekend bake and perfect for your chocolate cake loving friends and family.
Oh and if you love Nutella like me, you will become obsessed with this super moist loaf cake!
Happy baking!
Ingredients
FerreroRocher loaf cake
- 200g butter (room temperature)
- 340g caster sugar
- 1tsp vanilla extract
- 4 medium eggs (room temperature)
- 180g plain flour
- 1/2tsp baking powder
- 1/2tsp salt
- 60g cocoa powder
- 200g sour cream (room temperature)
- 12 heaped tbsp Nutella
Nutty chocolate ganache
- 150g dark chocolate (50-60% cocoa)
- 200g double/heavy cream
- 50g chopped nuts (you can use hazelnuts, peanuts, walnuts)
Instructions
Ferrero rocher loaf cake
- Cream the butter, sugar and vanilla extract together for 2 minutes until creamy and combined.
- Add one egg at a time, mix in between with electric beaters.
- Sift half the the dry ingredients into the wet ingredients, mix together until just combined using a spatula.
- Add the sour cream, mix until combined using a spatula.
- Sift the remaining dry ingredients into the wet ingredients, mix until combined with a spatula.
- Add half the cake mixture into a 9x5" lined loaf tin.
- Add 8 scoops of Nutella, then add the remaining mixture on top.
- Spread the top flat, then with a knife make a line down the middle.
- Bake at 160c fan for 1hr.
Nutty chocolate ganache
- Chop the chocolate into small pieces or blitz in a food processor.
- Heat the cream in a measuring jug for 50 seconds, you want it hot but not bubbling.
- Pour over the chocolate, let if sit for a minute, then stir gently to combine.
- Heat in the microwave 10 seconds at a time if the chocolate has not melted into the cream.
- Chop the nuts into small pieces (not too small).
- Add the nuts, stir to combine.
- If you would like the chocolate ganache to be sweeter add 1-2tbsp of golden syrup.
Assemble
- Once the cake has finished baking remove the cake from the loaf tin after 10 minutes.
- Let it cool completely , then spread 4 heaped tbsp of Nutella on top, then pour the cooled nutty chocolate ganache on top. You can warm it in the microwave for 5-10 seconds so it is a pourable consistency. (You can save a bit for serving)
