Sponge Biscuit

  • 200 grams (7.05 ounces) flour
  • 200 grams (7.05 ounces) sugar
  • 35 grams (1.23 ounces) cocoa powder
  • 0.75 teaspoons baking powder
  • 0.75 teaspoons baking soda
  • pinch of salt
  • 1 egg
  • 60 grams (2.12 ounces) vegetable oil
  • 125 grams (4.41 ounces or 1/2 cup) milk
  • 125 grams (4.41 ounces or 1/2 cup) boiling water

The Cream

  • 115 grams (4.06 ounces) bitter chocolate
  • 85 grams (3.0 ounces) milk chocolate
  • 200 grams (7.05 ounces or 3/4 cup) whipping cream
  • 200 grams (7.05 ounces or 3/4 cup) cream cheese or mascarpone
  • 30 grams (1.06 ounces or 1/4 cup) powdered sugar

Crispy Nuts

  • 40 grams (1.41 ounces) hazelnut paste
  • 40 grams (1.41 ounces) white chocolate
  • 40 grams (1.41 ounces) hard wafers
  • 40 grams (1.41 ounces) hazelnuts


  • 16 cm Cake Pan

    Ensure you have a 16 cm (6.30 inch) cake pan, as this size will give you the perfect thickness for the sponge layers.

  • Sifter

    Sift your dry ingredients to avoid any lumps. This step is essential for a smooth, even batter.

  • Electric Mixer

    Use an electric mixer to whip your ingredients efficiently. It will save you time and ensure your ganache is perfectly smooth.

  • Parchment Paper

    Line your baking pans with parchment paper for easy removal of the cake layers and to prevent sticking.

  • Cling Film

    Wrap the sponge biscuit in cling film to lock in moisture while it chills overnight.


Step 1

Preheat your oven to 338–356°F (170–180°C).

Step 2

Sift all the dry ingredients together in a bowl.

Step 3

Add the milk, vegetable oil, and egg to the dry ingredients and mix well.

Step 4

Tip: Make sure all the ingredients are at room temperature for a better mix.

Step 5

Pour in the boiling water and stir until combined.

Step 6

Tip: Adding boiling water makes the cake batter smoother and ensures an even bake.

Step 7

Bake the sponge biscuit for 40–50 minutes, or until a skewer inserted into the center comes out clean.

Step 8

Tip: Do not open the oven door while the cake is baking to prevent it from sinking.

Step 9

Once baked, wrap the sponge biscuit in cling film and refrigerate overnight.

Step 10

The next day, divide the biscuit into 3 equal layers.


Elevate your Chocolate Hazelnut Cake experience with some delightful serving ideas. Pair each slice with a scoop of vanilla ice cream for a classic combination that never disappoints. For a touch of freshness, serve with a side of mixed berries—raspberries, strawberries, and blueberries add a burst of color and tangy sweetness that complements the rich chocolate. If you're enjoying a cozy afternoon with friends, a cup of freshly brewed coffee enhances the nutty flavors, creating an indulgent café-style treat. Or, why not make it the star of your next celebration? A sprinkle of edible gold or silver leaf adds a touch of elegance, making your cake not just a dessert, but an unforgettable experience.


Creating gluten-free and vegan variations of your favorite recipes can be a game changer! For a gluten-free version of this cake, simply substitute the regular flour with a gluten-free flour blend. Ensure the blend you use contains xanthan gum to keep the texture perfect. For a vegan alternative, replace the egg with a flax seed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and swap out the milk and cream with plant-based versions like almond or coconut milk. Don't forget to use vegan chocolate chips and vegan cream cheese for the ganache. You'll find that these substitutions don't sacrifice any flavor or texture, making the cake just as delicious and satisfying!


  • Why is my sponge not rising properly?

    Make sure to measure your ingredients accurately and sift the dry ingredients. Also, ensure your baking powder and baking soda are fresh.

  • Can I skip refrigerating the sponge overnight?

    Refrigerating the sponge helps it firm up, making it easier to handle and slice into layers. Skipping this step might make handling and decorating more challenging.

  • How can I make my ganache smoother?

    Ensure the cream you add to the chocolate is adequately heated and mix until the chocolate is fully melted. Whip the ganache at medium speed for a consistent texture.

  • How do I prevent my cake layers from being uneven?

    Use a serrated knife to level your cake layers. Work slowly and carefully to ensure each slice is even.

  • What's the best way to store leftover cake?

    Store your cake in an airtight container in the refrigerator. It should stay fresh for up to 5 days.

  • Can I freeze the cake?

    Yes, you can freeze the cake. Wrap it tightly in cling film and store in an airtight container. Thaw in the refrigerator before serving.

Nutrition facts

Chocolate ferrero rocher cake
Recipe Yield:1 cake (16cm/6.30 inches)
Calories:An estimated 4500-5000 calories for the entire cake.
Calories (Min - Max):4500 - 5000
Total Fat:250 grams
Saturated Fat:100 grams
Protein:55 grams
Total Carbohydrate:500 grams
Total Sugars:350 grams