Inspired by the beloved Ferrero Rocher, this cake features three layers of soft chocolate hazelnut sponge, filled with delicious chocolate ganache packed with crunchy hazelnut pieces, and covered in a chocolate hazelnut frosting.
This cake is inspired by the much-loved Ferrero Rocher, featuring three layers of the softest chocolate hazelnut sponge, layered with delicious chocolate ganache packed with crunchy hazelnut pieces, and wrapped in a chocolate hazelnut frosting.
Vegan Ferrero Rocher Cake
This Ferrero Rocher Cake features three layers of soft chocolate hazelnut sponge, layered with chocolate ganache packed with crunchy hazelnut pieces, and wrapped in chocolate hazelnut frosting. It’s an indulgent and delightful dessert perfect for any occasion.
Ferrero Rocher Cake
Ingredients
Chocolate Hazelnut Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup cocoa powder
- 1 cup ground hazelnuts
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 cup strong brewed coffee cooled
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Chocolate Hazelnut Ganache:
- 1½ cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 1 cup chopped hazelnuts
Chocolate Hazelnut Frosting:
- 1 cup dairy-free butter softened
- ½ cup dairy-free chocolate hazelnut spread like Nocciolata Dairy Free
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Chocolate Hazelnut Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, ground hazelnuts, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, cooled coffee, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Hazelnut Ganache:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.
- Stir in the chopped hazelnuts.
- Allow the ganache to cool and thicken slightly before using.
Prepare the Chocolate Hazelnut Frosting:
- In a large bowl, beat the dairy-free butter until creamy.
- Add the dairy-free chocolate hazelnut spread and mix until well combined.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of chocolate hazelnut ganache over the cake layer.
- Place the second cake layer on top and repeat with another layer of ganache.
- Place the third cake layer on top.
- Spread the chocolate hazelnut frosting evenly over the top and sides of the cake.
Decorate the Cake:
- Decorate the top of the cake with whole or chopped hazelnuts and additional drizzles of chocolate ganache, if desired.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Ferrero Rocher-inspired cake!
Notes
- Ground Hazelnuts: You can grind hazelnuts in a food processor until fine. Be careful not to over-process or you’ll end up with hazelnut butter.
- Dairy-Free Chocolate Hazelnut Spread: Brands like Nocciolata Dairy Free work well for the frosting.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy texture.