Ferrero Rocher Cake

Shopping List

For the cake;

  • 100g caster sugar
  • 5 large free range eggs
  • 200g finely ground hazelnuts
  • 50g self raising flour
  • 25g cocoa powder
  • 3 ½ tsp baking powder

For the buttercream;

  • 200g Nutella
  • 300g Icing sugar
  • 150g Softened unsalted butter


  • 100g crushed ice cream wafers
  • 100g chopped hazelnuts
  • Ferrero Rocher chocolates
  • Gold Leaf (optional)
Preparation Time:- 25 minutes Cooking Time:- 35 minutes

Ferrero Rocher chocolates are amazing. They are perfect for any occasion! So what better way to enjoy these indulgent bites, than in the form of a cake!

Made with a tiny amount of flour, this cake gets its texture from the finely ground hazelnuts. They key to this cake is to really whisk the eggs and sugar, we want them to triple in volume, then be careful when adding the dry ingredients that you don’t knock out all of the air, that is what will give it the majority of the rise. For the filling, I used a Nutella buttercream. I decorated it with piped swirls of chocolate Nutella buttercream, topped with Ferrero Rocher chocolates and 24ct gold leaf.

Taken from my previous blog post about my time on the Great British Bake Off – Extra Slice, here is the recipe for the Ferrero Rocher cake I made and brought with me. (You have to excuse the naked cake board. A cardinal sin in my eyes, however, it was purely for transport purposes and was transferred to a posh looking cake stand in the studio!)

The recipe for the cake was inspired by this recipe on Let The Baking Begin.




Preheat the oven to 170C.


Line an 8″ tin with greaseproof paper.


Whisk together the eggs and sugar until they have tripled in volume.


Carefully fold in the flour, finely ground hazelnuts, baking powder and cocoa powder. (Be careful not to knock any air out!)


Pour the mixture into the tin and bake for 35 minutes.


Once cooled, use a cake leveller to split carefully into three layers.


Mix together the buttercream ingredients until you have a fluffy consistency.


Spread your buttercream over your first cake layer and then sprinkle over 1/3 of your crushed ice cream wafers.


Repeat for the next two layers.


Stack your layers on top of each other and coat the sides and top with your Nutella buttercream.


Press the chopped hazelnuts onto the sides of your cake all the way around.


Pipe small circles onto the top of your cake. Place your Ferrero Rochers into your piped circles and, if desired, add on some gold leaf for effect!

Give it a try and let me know how you get on either on Facebook or Twitter and Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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