Sponge Biscuit

  • 5 eggs
  • 85 grams (3 ounces) sugar
  • 30 grams (1.06 ounces) cocoa powder
  • 26 grams (0.92 ounces) flour
  • 4 grams (0.14 ounces) baking powder
  • 200 grams (7.05 ounces) hazelnuts


  • 200 grams (7.05 ounces) butter
  • 200 grams (7.05 ounces) chocolate
  • 100 grams (3.53 ounces) Nutella
  • 120 grams (4.23 ounces) crunchy waffles


  • Food Processor

    Essential for grinding the toasted hazelnuts to the right texture. Make sure not to over-process to avoid turning the nuts into butter.

  • Mixing Bowls

    Use different sizes to separate wet and dry ingredients. Stainless steel or glass bowls work best for maintaining the temperature.

  • Electric Mixer

    Hand or stand mixers are perfect for whipping the eggs and sugar to the desired frothy consistency.

  • Silicone Spatula

    Great for folding in ingredients gently to maintain airiness. Cleans easily and is heat-resistant.

  • 18cm (7.10 inch) Baking Pans

    Ensure the batter is evenly spread in these pans for uniform layers. Lining them with parchment paper can help prevent sticking.

  • Microwave or Double Boiler

    Needed for melting chocolate without burning it. The double boiler method gives you more control over the heat.

  • Cake Leveler

    Essential for slicing the sponge layers evenly and creating a professional-looking cake.


Step 1

1. Preheat your oven to 160°C (320°F). Wash the hazelnuts, then toast them in the oven for about 10-15 minutes. Transfer the nuts to a food processor and grind them into small pieces, being careful not to crush them into powder. Toasting nuts enhances their flavor; monitor closely to prevent burning.

Step 2

2. Combine the eggs and sugar together and whip until the mixture becomes frothy and light. Sift in the dry ingredients and fold them into the mixture with a silicone spatula, maintaining as much airiness as possible. Add the chopped nuts and mix everything together gently. Folding helps retain air and makes the sponge lighter.

Step 3

3. Divide the cake mixture evenly between two 18 cm (7.10 inch) baking pans. Bake at 180°C (356°F) for about 30 minutes. Use a toothpick to check for doneness; it should come out clean. Allow the cakes to cool completely before slicing each one into 2 layers using a cake leveler. Cooling the cakes prevents them from crumbling when cut.

Step 4

4. To make the filling, melt the chocolate in the microwave or over a hot water bath, then let it cool to room temperature. Whip the softened butter until it becomes fluffy and light in color. Gradually pour in the melted chocolate, one spoonful at a time, while continuing to whip. Then add the room-temperature Nutella. Chop the waffles into small pieces and fold them into the filling mixture with a spatula. Adding chocolate gradually prevents the butter from melting too quickly.

Step 5

5. Assemble the cake by layering it as follows: sponge cake layer, 1/3 filling, sponge cake layer, 1/3 filling, sponge cake layer, 1/3 filling, sponge cake layer. Use a turntable for easier cake assembly and even layers.

Step 6

Optional: Decorate with chocolate ganache (1:1 ratio of chocolate and whipped cream) or a chocolate gourmet glaze. To make the glaze, melt 100 grams (3.55 ounces) of chocolate, then mix in 33 grams (1.20 ounces) of vegetable oil and 33 grams (1.20 ounces) of chopped nuts. Let the mixture cool before glazing your cake. Refrigerating the cake before glazing makes the process smoother.


Looking to serve this marvelous cake and make it the star of your event? Here are a few quirky and delightful suggestions. Imagine a cozy afternoon tea with this cake as the centerpiece. Pair it with a selection of fine teas like Earl Grey or Darjeeling. The rich, nutty flavors of the cake beautifully complement the subtle undertones of a well-brewed tea. Hosting a kids’ birthday party? Scatter some colorful sprinkles or edible glitter on top of the cake to make it extra festive. You could even serve it with a scoop of vanilla ice cream on the side - because who can resist that? For the grown-ups, why not serve a slice of this hazelnut sponge cake with a dollop of freshly whipped cream and a couple of fresh raspberries on top? Paired with a flute of bubbly Prosecco, it’s an elegant touch that will leave your guests feeling posh and pampered. Feel like indulging a bit more? A drizzle of warm caramel sauce over each slice before serving can elevate the dessert to another level of decadence. Trust me; you’ll be legit tempted to eat it all in one sitting!


If gluten-free is your preference, simply swap out the flour for your favorite gluten-free baking flour. For a vegan version, replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg), and use dairy-free butter and chocolate. Make sure to opt for a vegan spreadable chocolate instead of Nutella, such as a hazelnut cocoa spread labeled vegan. These small changes ensure everyone can enjoy this delightful cake without compromising on flavor or texture.


  • Can I substitute the hazelnuts with other nuts?

    Absolutely! You can use almonds or walnuts, but make sure to toast them for added flavor.

  • What if I don't have a food processor?

    You can place the hazelnuts in a sturdy plastic bag and crush them with a rolling pin, though the texture might be slightly different.

  • How can I ensure my sponge cake layers are even?

    Use a cake leveler or a serrated knife to slice the layers, and make sure to measure the batter evenly between the pans before baking.

  • Can I prepare the cake ahead of time?

    Yes, you can bake the sponge cakes and prepare the filling in advance, then store them separately. Assemble the cake on the day you plan to serve it for maximum freshness.

  • How do I avoid curdling the butter when adding melted chocolate?

    Ensure the chocolate is at room temperature and add it gradually, one spoon at a time, while continuously whipping the butter.

  • Can I freeze the leftover cake?

    Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

Nutrition facts

Ferrero Rocher cake
Recipe Yield:8 servings
Calories:Calories per serving: 500-600
Calories (Min - Max):500 - 600
Total Fat:35g
Saturated Fat:15g
Total Carbohydrate:45g
Total Sugars:30g